To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. If you desire the quinoa to have a nuttier flavor, you can dry roast it before cooking; to dry roast, place it in a skillet over medium-low heat and stir constantly for five minutes.
Quinoa is a perfect food to include on a gluten-free diet, since it not only lacks gluten but doesn't even belong to the same plant family as wheat, oats, barley, or rye. Some studies also show quinoa flour to have higher-than-expected digestibility. Both of these factors would be expected to decrease the risk of an adverse reaction to quinoa—especially in comparison to a cereal grass like wheat. While it is possible to make baked goods and pastas out of 100% quinoa flour, most companies combine quinoa flour with other flours (like tapioca flour or rice flour) or with oatmeal to produce a lighter texture. (Products made with 100% quinoa flour typically have a heavy and dense texture, sometimes referred to as "truffle-like.") When combined with rice flour or tapioca flour, however, quinoa-based products definitely qualify as gluten-free and should help reduce risk of adverse reactions.