Quinoa, Buckwheat and Bulgar wheat
1 cup in total with approx 1/3 cup of each or if gluten intolerant simply combine 1/2 cup of quinoa with 1/2 cup of buck wheat.
2 cups boiling water
Add all ingredients to a pan with a tight fitting lid and simmer on a low heat for 20 mins. Do not take the lid off.
After 20 minutes turn heat off, and without removing lid, leave to stand for 5 minutes.
Use as an alternative to rice, pasta, potato or add to salads. Remember serving size is 1/2 cup, cooked.
Freezes well, so cook up in advance and portion into freezer bags to cut down time when preparing meals.