November 18, 2011

Quinoa

I was incredibly giddy when I learned that I won a giveaway from Jeanette's blog, Jeanette's Healthy Living. The giveaway was for a variety of whole grain products from Bob's Red Mill that came in a reusable tote bag along with their cookbook, Whole & Healthy Grains For Every Meal Of The Day.

Doing what I do anytime I receive a new cookbook I grabbed my notebook and a pen and cozied up on the couch bookmarking recipes.


Quinoa was one of the products I received. I have never had it before and was excited to give it a try. In the cookbook there was a basic recipe for cooking quinoa.

It is very simple to prepare and quick. It has little crunch to each bite but is delicious and very filling. Cooked quinoa can be stored in an airtight container in the refrigerator for up to 5 days. I portioned out the servings into individual Tupperware. Easy.

This is an excerpt from the cookbook about quinoa:

"Quinoa, is a super versatile, protein-rich, easy-to-digest food that is quick and easy to prepare - not to mention delicious. Though technically not a grain but the tiny seed of a leafy green vegetable, quinoa is prepared and served like one and has in recent years been adopted as a favorite grain by healthy-foodies and chefs alike. (In previous millennia it was a hallowed staple food of the Incan empire.) Bob's Red Mill quinoa is washed to remove the seed's natural coating of harmless but bitter-tasting saponin - always rinse any other brand of quinoa thoroughly if it is not clearly labeled prewashed. (Note: some brands may use abrasion to remove the saponin coating; this method takes valuable nutrients along with it.)"

Quinoa
Makes about 4 cups

Stars of the Show:
  • 1 cup quinoa
  • pinch of kosher salt
And Action:

Bring 2 cups water to a boil in a medium saucepan. Add the quinoa, return to a boil, then reduce the heat to low, cover, and cook about 15 minutes, until the quinoa has absorbed all of the water and little curved tails (the germ) have begun to spring loose from most of the grains.

Fluff the quinoa with a fork, recover, and let sit 5 minutes.


Season to taste with salt and serve hot.

Linking this to:
 
Frugal Friday

12 comments:

Lizzy said...

I've made delicious salads with quinoa (full of all sorts of things my family won't eat!), but a simple side dish of plain quinoa is a wonderful idea! I bet they'd go for it~

Have a wonderful weekend :)

Pretend Chef said...

Lizzy - I can't wait to try it in other recipes and you are right, it is a simple side dish. I hope you have a wonderful weekend as well.

The Country Cook said...

I have to admit I've never cooked with quinoa before. I've been seeing it a lot around the blogosphere so I know it's something I really need to look into. Thank you so much for sharing it with us over at Foodie Friday!!

Asmita said...

I haven't cooked quinoa before but have heard from friends it's so good for you. It's a healthy choice and maybe I should start.

Pretend Chef said...

Brandie - It is an interesting texture but the health benefits are incredible. I'm happy I was able to participate in Foodie Fridays. Thanks for having me.

Asmita - It really is a healthy choice and one I'm happy to have in my arsenal now.

Shiloh said...

I love Bob's red mill! I've tried things made from quinoa, but I haven't actually tried it yet. I really need to.:) Thanks for telling me more about it.

Pretend Chef said...

Shiloh - I am loving their products as well. Glad you found the information useful.

Gloria said...

I love quinoa and have some recipes in my blog, I love this post many people dont know the quinoa and it healthy! thanks so much, gloria

Pretend Chef said...

Gloria - Thank you for the compliment.

Jeanette said...

So glad you tried making quinoa - congrats again for winning all the goodies. The cookbook sounds like a great resource too. I like cooking quinoa in broth instead of water - the quinoa absorbs the flavor. You could even add some chopped up carrots, celery, onion and peas for a quinoa pilaf.

WP95JMA said...

I can never get quinoa to cook right for me on the stove (I suck at cooking brown rice too) BUT have recently discovered that you can cook quinoa in a rice cooker for perfect results!

S. said...

Quinoa is great! I recommend cooking it with half a cube of vegetable stock instead of just salt, it gives a bit of extra flavour. You know, provided you like vegetable stock.

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