600 g whole grain quinoa (200 g per variant for 4 people)
1.2 liters of water (2 parts water per part quinoa)
3 tsp quality vegetable broth powder (organic and without fillers) I use the broth from Pit&Pit

1. Rinse quinoa  Rinse the quinoa thoroughly under cold water until the rinse water is clear. This removes the natural bitter substances. 
2. Cooking  Bring the quinoa and water to a boil with the chosen vegetable broth powder, then let it simmer: 
3. White quinoa: ± 10 minutes 
4. Mixed or whole grain quinoa: ± 13 minutes  Turn off the heat and let it rest for 5 minutes with the lid on the pot. 
5. Then let it cool completely  
6. Fluffing  Fluff the quinoa with a fork. 
7. Dividing  Divide the quinoa into three equal portions of about 400 g each (for 4 people). 

Variant 1 – Natural for the Mediterranean salad
Let cool completely and store in a sealed container. 

Variant 2 – Pesto quinoa 
Mix the quinoa with our delicious homemade pesto until everything is evenly green. 

Variant 3 – Spring onion & ginger quinoa 
Heat olive oil in a pan, sauté spring onion and ginger for 5 minutes over medium heat. Mix into the quinoa and fluff again with a fork. 

Storage

Place in sealed containers.
Choose which dish you want to eat first.
Keep 1 portion in the refrigerator, the other 2 you can freeze for the coming weeks.  

• Use Belgian quinoa for a local, sustainable choice. 
• Let the quinoa cool completely before putting it in the fridge, this keeps it good longer. 
• Make extra pesto quinoa: delicious in a lunchbox with cherry tomatoes and mozzarella. 
• Add fresh herbs or sautéed vegetables to the natural quinoa last minute. 
• Use leftover spring onion & ginger quinoa as a base for a quick stir-fry.