Quinoa Congee | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 35 minutes | Easy

Quinoa is one of the few plant foods containing all nine essential amino acids, with nearly double the protein content of white rice (approx 14g/100g dry vs 7g/100g). It is also rich in iron, magnesium, and fibre. Cooked until soft in ample stock then blended smooth, quinoa congee meets IDDSI Level 3 (Liquidised) standards and is an ideal protein source for vegetarian or animal-protein-intolerant dysphagia patients.

Ingredients (serves 2–3)

Main ingredients:

• White quinoa 80g (or tricolour quinoa)
• Low-sodium vegetable stock or water 900ml

Seasoning:

• Salt ¼ tsp
• Sesame oil ½ tsp
• Ground ginger ¼ tsp (optional)

Method

1. Rinse quinoa thoroughly under running water for at least 1 minute (removes saponin, the bitter coating).
2. Add rinsed quinoa to stock; bring to boil over high heat. Reduce to low, cover, and simmer 25–30 minutes until quinoa is fully soft and the germ rings appear translucent.
3. Remove from heat; use a stick blender to blend completely smooth (blend for at least 90 seconds).
4. Pass through a fine sieve to remove any unblended quinoa hulls or germ rings.
5. If too thick, thin with hot stock; confirm Level 3 flow by tilting a spoon.
6. Season with salt and sesame oil. Serve.

Texture Testing

Flow test: Passes Level 3 — congee flows off a tilted spoon and spreads flat in the bowl, losing shape within 5 seconds.

Particle check: After sieving, no quinoa grains, hulls, or germ rings should remain. Texture is completely uniform and smooth.

Spoon test: Flows at a rate similar to thick soup; does not hold shape on a tilted spoon.

Safety Notes

⚠️ Thorough rinsing is essential — Quinoa’s saponin coating causes a bitter taste if not rinsed away, reducing palatability for elderly patients. Rinse under running water through a fine-mesh strainer for at least 1 minute.

⚠️ Blend thoroughly and sieve — Quinoa hulls and germ rings are difficult to fully break down. Sieving after blending is mandatory to ensure Level 3 compliance.

⚠️ Thickening on standing — Quinoa is high in starch and thickens noticeably as it cools. Recheck texture before serving and thin with hot water if necessary.

Purchasing in Hong Kong

• Quinoa: Health food sections at ParknShop and Wellcome. White quinoa produces the smoothest texture; tricolour quinoa adds flavour but has more waste from sieving.
• Vegetable stock: Canned or homemade; choose low-sodium versions.

Nutrition Notes

Per serving (approx 260ml): ~150 kcal, protein 7g, fibre 3g, iron 2.5mg, magnesium 55mg. Quinoa provides a complete amino acid profile including lysine and methionine, matching the protein quality of animal sources — rare among plant foods. Particularly suitable for vegetarian elderly patients or those requiring restricted animal protein intake due to renal conditions.