Quinoa: Vegan Cooking Guide
Quinoa (pronounced KEEN-wah) is a South American seed cooked and eaten like a grain. It's one of the few plant foods that contains all nine essential amino acids, making it especially valuable in vegan diets. It has a slightly nutty flavour and a characteristic tiny curl at the germ when fully cooked.
How to Use Quinoa
Rinse well before cooking to remove natural saponins that can taste bitter. Cook in a 1:2 ratio with water (1 cup quinoa to 2 cups water), bring to the boil then simmer covered for 12 - 15 minutes until the water is absorbed and the germ has unfurled.
Nutrition
8g complete protein per 100g (cooked), 2.8g fibre, rich in iron, magnesium and B vitamins.
Chef's Tips
- Rinsing is non-negotiable - even 'pre-rinsed' quinoa benefits from a quick cold-water wash.
- Toast dry quinoa in a pan for 2 minutes before adding water for a deeper, nuttier flavour.
- Cooked quinoa keeps refrigerated for 5 days and freezes well - make a big batch and use across the week.
→ Find the best substitutes for quinoa
Vegan Recipes Using Quinoa
Learn to cook with quinoa on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients