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• Quinoa is a ‘pseudo-grain’ which means that although we use it as a grain it is actually a seed. This means it is higher in nutrients and protein than most grains. Quinoa is high in Manganese and a source of Folate, Magnesium, Phosphorus and Copper.
• Once cooked, fluff with a fork and let it come down to room temperature. Be sure to remove the lid whilst cooling. This helps dry the quinoa out, preventing it from getting gluey and clumpy.