I’ve been eating a lot of quinoa lately. It started when I cooked up a couple of extra batches for a gluten-free bean burger recipe I was testing for a client. I had plenty of leftovers to play with. So, I did.
I love quinoa. It’s so easy. The cooking method is similar to brown rice, but much quicker. I cook it in home-made vegetable stock instead of water. Delicious. Then, I use it pilaf-style, stir-fry style, or plain as a side dish.
My new favorite breakfast is quinoa, eggs, and kimchi. ( I’ll write about kimchi another time. )
Besides delighting my taste buds, Quinoa fuels my energy. It’s slightly alkaline – which means it’s not an energy drag. It’s easy to digest, and it promotes balanced blood sugar. And, it is considered to be a complete protein. So, it’s perfect for vegetarians and vegans.
A tiny little grain (actually a seed) – with so much to give. Ancient Incans considered it as valuable as gold. They used to increase the strength and stamina of their warriors.
So, you may ask, how do I make it? It’s easy, but there’s a trick to avoid the bitter flavor it can have. Here’s a basic recipe.
BASIC EASY QUINOA
1½ cups quinoa, rinsed with boiling water, drained in a fine mesh sieve
2 cups water or vegetable stock
Pinch of salt
1. Rinse the quinoa in boiling water. This will help remove the bitter outer-coating.
2. In a heavy-bottomed stock pot, bring water or vegetable stock to a boil.
3. Add quinoa. Bring to a boil. Reduce to simmer.
4. Cook over low heat for 20 minutes. Remove from heat. Fluff with a fork.
If you want my recipe for quinoa pilaf, email me at firstname.lastname@example.org for a free recipe.
And, share this with anyone you think might want to try quinoa.
Questions about quinoa? Do you have a favorite quinoa recipe? Let me know. Post your comments below.