Technically Quinoa is not a grain but a seed that is a relative of green leafy vegetables like spinach. It’s gluten free and has a low GI of 53. Quinoa is also a complete protein which means that it contains all the 9 essential amino acids that the body needs and it is also a good source of lysine, an amino acid important for tissue growth and repair.
The ratio to cook Quinoa is 1 cup of uncooked Quinoa to 2 cups of water or liquid stock. Bring to the boil, reduce heat and simmer for about 15 mins until seeds are tender and most of the liquid has been absorbed. Then fluff with a fork and serve.