Discover the diverse and delicious recipes brought to life with quinoa, couscous and rice. All three items are a pantry staple and can be used in countless dishes, including breakfasts, lunches, dinners, snacks and more.
Here’s how to cook quinoa, how to cook rice and how to cook couscous:
Quinoa: What is it?
Quinoa (pronounced Keen-Wah) is technically a seed but is considered a pseudo-grain because of its similar nutrients and methods of eating. It’s also known as a superfood because of the health benefits of eating it. It was also a staple food of the Incas. It contains thiamine, vitamin B6, folate, zinc, potassium, magnesium, iron, and selenium.
Quinoa is gluten-free and is one of only two plant-based foods (soy being the other) to contain all the protein building blocks (amino acids) that your body needs.
Quinoa comes in three colours (white, black, and red) and is known for its slightly nutty flavour and earthy similarity to brown rice.
When cooked correctly, it has a soft, yet chewy texture and can be used in both savoury and sweet dishes.
How to cook quinoa
Many people are unsure how to cook quinoa. Rinse it first because quinoa has a bitter coating called saponin (a self-defence mechanism against fungi, birds, insects, and other pest creatures). It should be removed for commercial production, but better to be safe than sorry. Rinse in a mesh strainer under cold water until the water runs clear.
You can toast your quinoa first to really bring out the flavour in the saucepan (before adding the liquid) on medium heat for about four minutes or until the grains are golden. It’s really a personal choice.
To cook, simply add 1 cup to a saucepan and cover with 1.75 to 2 cups of water or low- sodium broth. Over high heat, bring to a boil, stirring the whole time and then lower the heat and cover. Allow to simmer for 15 to 20 minutes until the liquid is absorbed and you can see a little tendril shooting out of the grain, indicating it’s done.
Then fluff with a fork to loosen it up and cover, in the pan, for 2 minutes. Use it immediately or spread onto a baking tray and allow to cool and use in room temperatures dishes or salads. Like this eggplant, quinoa, and feta salad. Or take burger night up a notch with these beetroot and quinoa burgers.
Couscous: What is it?
Couscous is a type of small-beaded pasta made from steamed semolina — a flour made from durum wheat. It got its beginnings in food cooked in Algeria, Morocco and Tunisia but made its way through African cuisine and is now incorporated in recipes across the globe.
It’s a good source of fibre which can help you feel fuller for longer and a good source of plant-based protein. The texture lies somewhere between pasta and rice and the taste greatly depends on the type used and the preparation method.
How to cook couscous
Couscous is probably one of the easiest of these types of grains because it doesn’t need to be cooked in a pot. You just drizzle a little oil into the bowl which will stop the grain from sticking together and keep them moist. Then it’s a 1:1 ratio of hot liquid to couscous.
Make sure you measure carefully. An average serving size is 60g of couscous per person which means you need 60mls of boiling liquid like water or stock.
Once the liquid is in the bowl with the couscous, simply cover and let it rehydrate. On average, it takes around 10 minutes but can be as fast as five or as long as 15 so keep an eye on it. Once it’s rehydrated, fluff it with a fork, and season it with a little salt and pepper, maybe some lemon or lime juice.
Try this flavourful Moroccan prawn couscous or finely chop your favourite vegetables and cook them on medium heat for 10 minutes with your favourite herbs and spices, and prepare the couscous then mix it all together for a filling, healthy, fast meal.
Rice: What is it?
Rice is a common pantry staple. It’s a grain that’s also considered a seed and often used as a replacement for pasta.
It’s a rich source of carbohydrates and brown rice is an excellent source of fibre, magnesium, and B vitamins to name a few. It comes in many different varieties and can be used in main meals and desserts.
How to cook rice
Cooking rice on the stovetop is similar to cooking Quinoa. After rinsing your rice, add 1 cup to a saucepan and 2 cups of water. Bring to a boil and sprinkle in salt. Then lower the heat to low and cover for about 15 to 20 minutes. Rest for 2 minutes and fluff with a fork.
Rice is an incredibly versatile pantry staple and can be used in so many dishes like a creamy vanilla rice pudding or a quick and easy fried rice kids will love or even a delicious midweek bacon and pea risotto.
If you are able, invest in a rice cooker when learning how to cook rice. Not only does it help you make the best rice, but the machine itself is so flexible. You can use it to make cakes, pancakes, and quiche to name a few.
