Snapguide
STEPS
INGREDIENTS
Quinoa is a high fiber, low GI grain suitable for diabetics. It has a nutty flavor and keeps the stomach feeling full. Place 1/2 cup of quinoa in a deep container

Quinoa is a high fiber, low GI grain suitable for diabetics. It has a nutty flavor and keeps the stomach feeling full. Place 1/2 cup of quinoa in a deep container

Cover it with approximately 1 1/2 cups of boiling water. Set aside for 15 minutes till parcooked. Drain and set aside

Cover it with approximately 1 1/2 cups of boiling water. Set aside for 15 minutes till parcooked. Drain and set aside

Preheat oven at 200C

Preheat oven at 200C

Sieve  S R Flour into s clean dry bowl. Add salt.

Sieve S R Flour into s clean dry bowl. Add salt.

Add margerine or spread. Mix till resemble breadcrumbs.

Add margerine or spread. Mix till resemble breadcrumbs.

Make a well. Now add the parcooked quinoa. This will give a nutty taste.

Make a well. Now add the parcooked quinoa. This will give a nutty taste.

Add the skim milk but Reserve a table spoon of milk for the finish.

Add the skim milk but Reserve a table spoon of milk for the finish.

Mix well until the dough comes together and clean away from the bowl.

Mix well until the dough comes together and clean away from the bowl.

Place the dough in bun or loave form on a baking paper. Brush the top with the remaining milk.

Place the dough in bun or loave form on a baking paper. Brush the top with the remaining milk.

Bake for 25-30 minutes till you get a golden top.

Bake for 25-30 minutes till you get a golden top.

Serve this hot with honey or hearty soup.

  • 0.0c Red Quinoa
  • 2.0c Self-rising flour
  • 1.0tsp Salt
  • 3.0Tbsp Margarine or olive spread
  • 1.0c Low fat or skim milk