May 16, 2009

Recipe: How to Cook Quinoa

Last month when we were in Lancaster, PA., we stopped in at a favorite health food store, "Millers", and I picked up a bag of Quinoa. I have read about this grain, and posted a bit about it at my website because it's protein-packed nutrient dense qualities interested me, but this was my first time purchasing some to prepare myself.

I decided to start simple, and it came out so good and delicious. Here's what I did:

  • Boil 1 3/4 cups of water with approx. a teaspoon of salt added...I use sea salt, it's better for you.
  • Only after the water reaches a rolling boil, add 1 cup of Quinoa
  • Turn the heat down so that grains just "roll" with the boil, but not so much that it bubbles over.
  • Cover the pan leaving just a crack for steam to vent from the pan
  • In 10-15 minutes, most of the water should be absorbed.
  • When there is just a very small amount of water left to be absorbed, fluff the Quinoa until the rest of the water is absorbed or evaporated.
  • Serve right away seasoning to taste, or refrigerate right away to stop the cooking process and save for later use.
To enjoy it as naturally as possible my first time, I just added a bit of butter, and it is very flavorful and delightful. I have some left that I would like to toss with a bit of chopped onion, tomato, maybe a little olive oil and a touch of vinegar, and whatever herbal seasoning suits my fancy at the time...maybe some dill. Here is a link to another more extensive page about Quinoa, a very versatile grain, that can be eaten as is, or added to salads and other dishes.

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