Why should I?
Quinoa is a completer protein containing all eight essential amino acids. It's light and fluffy in texture but has that whole grain ability to fill people up - and if you've got company coming, this recipe easily doubles to serve eight people.
What do I need?
1 Cup Quinoa
2 Cups Water
1/2 tsp of salt
Okay, Let's do this thing
Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add water and salt and ring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed. 15-20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with fork.
Tips and Tricks
- For extra flavor, use vegetable, chicken or beef broth instead of water when cooking quinoa.
- Toast Quinoa (after rinsing) in a large skillet for 3-4 minutes before cooking to add more depth to its flavor.
- Pour soymilk over hot cooked quinoa and top with nuts and dried fruit for a satisfying breakfast cereal.
- For a healthier twist on pasta or potato salad, toss cooked quinoa with chopped vegetables, fresh herbs, vinegar and olive oil.
- Add cooked quinoa to soups, stews and casseroles.
- Store cooked and cooled quinoa in a tightly sealed container in the refrigerator for 3-5 days or in the freezer for up to 2 months.
***low fat - sugar conscious - gluten free - dairy free - vegan - vegetarian