Wholegrain quinoa, grown in Essex for Hodmedods.
Deliciously nutty and light. Easy to cook and perfect for salads, as a side dish, in soups or for baking.
Rinse, cover with 1½ to two parts water or stock for each 1 part quinoa, bring to the boil and then simmer on a very low heat for 15 minutes. The grains will absorb the water and swell to 2 to 3 times their original size. Fluff the grains apart with a fork.