Quinoa is called kinwa (किनवा) in Hindi. It is the seed of Chenopodium quinoa, a plant from the Andes in South America, and a relative of the bathua leaves many Indian families cook in winter. Quinoa is cooked and eaten like a grain, which is why it shows up in khichdi, upma, pulao and salads. Here is what quinoa is, how to cook it and how it compares with rice.
What is quinoa?
Botanically quinoa is a seed, not a cereal grain like wheat or rice — it is often called a "pseudo-cereal". The seeds are small and round, usually white, red or black, and cook up light and fluffy with a mild, nutty taste and a slight bite.
How to cook quinoa
- Rinse well in a fine sieve for a minute — quinoa has a bitter coating (saponins) that washes off.
- Use 1 cup quinoa to 2 cups water (or stock) and a pinch of salt.
- Bring to a boil, cover and simmer for 12–15 minutes, until the water is absorbed and the little "tails" (germ) appear.
- Rest for 5 minutes with the lid on, then fluff with a fork.
Use it like rice: quinoa upma with vegetables, quinoa khichdi with moong dal, quinoa pulao, or cold in salads with cucumber, tomato and lemon.
