Wednesday, April 13, 2016

How to cook Quinoa


I've been wanting to try out this popular South American "super food" for awhile now.
Quinoa (pronounced KEEN-wah) is naturally gluten free, a complete protein, high in fiber and loaded with minerals, nutrients and antioxidants. 
Basically, it's one of the best foods for you.
It looks like a grain but is actually the seed of a grain like crop similar to beets and spinach. 
It comes in different colors; white, red and black.
And comes in different forms; puffed, rolled into flakes or whole.
Here's what you need to do to cook it:
Quinoa should be rinsed before cooking.  Sometimes there is a residue or coating that may make it taste bitter if not rinsed off.  You will need a very fine mesh strainer to rinse it!  
The holes in my strainer were still a little big, so I lined it with paper towels.
I actually forgot to rinse it first, but it still turned out great, not bitter taste.
1 cup quinoa
2 cups water
Bring 1 cup quinoa to 2 cups water to a boil.  Reduce heat to low and simmer uncovered until tender, about 15 minutes.  You don't want to over cook.  


Quinoa holds a lot of water, which can make your dish watery if not drained.
Drain it through your fine mesh strainer again.  
I'm using a paper towel so the seeds won't go through my strainer.
(think I have to invest in one with a finer mesh!)


Return the quinoa to the pot you just used to cook it in
and let it rest for 15 more minutes. 
 The warmth of the pot with help dry it out a little more so it's light and fluffy.
I found this great quinoa salad recipe {here} to try out the quinoa I just cooked up.
This salad recipe is delish!-- quinoa, brussels sprouts, cran-raisins and peacans--a great combination!
(I steamed the brussels sprouts for this recipe and used cran-raisins instead of cranberries)


I loved it!  Quinoa is great!
Easy to make, very filling and can be thrown into any recipe.
After learning about the great health benefits of it 
and liking the taste, I'll be on the hunt for more recipes!

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