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.
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