Quinoa is the grain of all grains, in my opinion. In fact, it's actually a seed disguised a grain-- this means it gets extra brownie points for being clever. It's high in protein and I often replace rice with it. In fact, it wasn't until about a month ago that our kitchen was stocked with a large quantity of brown rice (we're bad Asians).
How to Cook Quinoa Perfectly
Tips to Remember:
1. Follow a 1:2 ratio of quinoa to liquid.
2. Rinse your quinoa well before cooking.
3.One cup of dry quinoa will yield you about 3 cups, cooked.
4. Although there are many different colors/kinds, they all cook the same.
5. Red quinoa is a little nuttier in texture than the common white variety.
6. You can make a lot of quinoa at once and store the uneaten batch in the fridge for about a week.
1 cup rinsed uncooked quinoa (red or white)
2 cups water (You can use stock also, but if you plan on adding it to sweet salads or breakfast dishes water is the best option.)
1/4-1/2 tsp salt
1. In a sauce pot, combine the quinoa, water, and salt. Turn the heat on high and leave the pot uncovered.
Some Recipe Ideas for Quinoa