Quinoa, pronounced KEEN-WAH, is a really amazing whole grain that can be subbed for other carbs in many dishes.
Quinoa’s health awesomeness includes:
-It’s gluten free
-It’s a complete protein, offers all of the amino acids in a healthy balance
-High in potassium, which helps control blood pressure
-It may be helpful in reducing the risk of diabetes
For more info on the amazing, nutrient-dense grain, check out this article. It’s extensive but gives some really cool information.
Quinoa is not at all hard to make. But there are a few things that you need to know in order to get that perfectly fluffy, yummy quinoa.
-Make sure you rinse the grains really well before cooking.
-Once it’s been rinsed, toast it in a hot pan for a few minutes before adding broth.
-If you’re making quinoa for a savory dish, cooking it in broth and seasoning with salt will make it delicious.
-Don’t over cook it, 15 minutes on heat and an extra 5 minutes to set will give you perfectly fluffy quinoa.
Cook time: 20 minutes
1 cup quinoa
2 cups liquid (can be water or a broth. I use broth for savory dishes, water if I want multi-purpose quinoa for muffins and other things)
Olive or Avocado oil (optional)
-Place 1 cup of quinoa into a fine mesh strainer. Rinse under cold water for 1-2 minutes. Give it a few good rubs and stirs with your hands while under the water. This helps remove the outer coating of the quinoa that can give it a bitter taste. Drain.
-Place a small pan on the stove over medium high heat. Drizzle the pan with oil (I use coconut oil for non-savory dishes- yum!) and then add the quinoa. Toast, stirring, for a minute or so, allowing the water to evaporate.
-Add your liquid and a sprinkle or two of salt. Stir to combine.
-Bring to a rolling boil. Cover and reduce heat to low to cook for 15 minutes.
-Remove from heat and leave covered for another 5 minutes. Uncover and fluff with a fork. It’s now ready to serve or use in a recipe!
*1 cup uncooked quinoa yields 3 cups cooked.