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.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Quinoa: universally available at mainstream supermarkets and health food stores.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

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.