My bestie, Gloriann, has been a fan of Quinoa for a long time and kept telling me what a fab kitchen staple is it. Once I tried it, I was hooked. It’s great as a simply side dish served like one would serve rice but is versatile enough for a salad or other mainstays like stuffing for a squash or eggplant.
Quinoa provides all nine essential amino acids and is a gluten-free protein source, so good for you!
Success in making Quinoa is to be sure you rinse it very well for about 3 minutes under cool running water to remove the saponin, a bitter-tasting coating that some people might be sensitive to.
I typically cook my Quinoa in a cup of chicken broth and a cup of water but if you prefer a completely vegetarian version, just use two cups of water.
Makes about two cups of cooked Quinoa.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups of chicken (or vegetable) broth or water (or one cup of each)
- ½ tsp. each garlic powder, salt and pepper
Instructions
- In a small saucepan over high heat, combine the broth/water, garlic powder, salt and pepper and bring to a boil.
- Lower the heat to medium-low and add the rinsed quinoa, cover and simmer for 20 minutes, or until water has evaporated.
- Leaving the cover on the pan, let the Quinoa stand for five minutes.
- Uncover, fluff the Quinoa with a fork and either use right away or cool completely and store in an airtight container for up to a week.
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