Quinoa is a grain grown in the Andes Mountains. It has a nutty flavour. You can use it in place of rice, or as the basis for a salad. Ask an adult to help you in the kitchen.
1 cup quinoa
1 tbsp olive oil
2 cups broth
Store bought vinaigrette dressing
Your choice of salad ingredients – for example:
Rinse the quinoa well by placing it in a fine mesh strainer and putting it under the cold water tap for a couple of minutes, swishing through with your hand.
Heat the olive oil in a non-stick saucepan over a medium-high heat. Add the quinoa and cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa – be careful not to let it burn.
Add the broth. Bring to a boil.
Lower the heat to the lowest setting and cook covered for 15 minutes.
Remove the pot from the heat and let stand for 5 more minutes, covered. Don't open the lid.
Fluff the quinoa with a fork.
If liquid remains in the pan, or the quinoa is still a bit crunchy – return the pan to a low heat for another few minutes to absorb the liquid.
Spread the quinoa on a tray to cool, then chill in the fridge.
Add a dollop of vinaigrette dressing to the bottom of a salad bowl; add the chilled quinoa and salad ingredients. Toss gently with a large spoon and serve.