Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. It also happens to be very easy to make.
If you haven’t tried quinoa yet (pronounced keen-wa) you are really missing out. It’s light, fluffy and very delicious.
I use quinoa a lot in the kitchen. Mostly because of all the grains, quinoa cooks up the fastest (and yes! that’s because quinoa is a seed and not a grain but you wouldn’t know the difference once it’s cooked up).
If you’re trying to find realistic ways to incorporate more nutritious ingredients into your kitchen, quinoa might just be your new best friend.
HERE ARE SOME GOOD THINGS TO KNOW ABOUT QUINOA:
- It cooks up quickly (unlike most grains)
- It is packed with protein (as a matter of fact it is a complete protein)
- It’s got lots of fiber
- It has a low glycemic index, so it doesn’t spike blood sugar levels
- It’s light, yet it stays with you
- It’s wheat and gluten free
- It comes in different colors like red, orange and pink
- It’s delicious
Quinoa has a very light, fluffy texture with a creamy consistency and a slightly nutty flavor. It’s really good. I often use it instead of rice or pasta, but there really are a billion things you could do with it.
SOME OF MY FAVORITE QUINOA RECIPES:
- Beet And Quinoa Salad
- Quinoa Tabouli W/ Feta Cheese + Chickpeas
- Mango + Black Bean Quinoa Pita Pockets
- Quinoa Raisin Muffins
- Butternut Squash And Quinoa Frittata
Watch the video below to learn everything you need to know about quinoa so that you can start using this nutritious seed in your kitchen today.
How-To Cook Quinoa Recipe
Ingredients
- 1 cup dry quinoa
- 2 cups cold water
Instructions
- Rinse quinoa under cold water before cooking. Keep rinsing until any of the little foamy bubbles that you see are gone and water is running clear.
- Place quinoa and water in a medium sauce pan and bring to a boil.
- Reduce the heat to low, cover and allow to simmer for about 12-15 minutes or until the water has absorbed. You will see that when the quinoa is done, it will be translucent and have a little white circle around it (thats the germ).
- Fluff with your fork and enjoy!
Scoochy
My favourite way to eat Quinoa is warm with a little stevia, cinnamon, blueberries and pecans – best breakfast ever!
Veronica
After making the Quinoa and storing it in a container as a go to, how long does it usually last in the refrigerator? I would like to replace my morning oatmeal with Quinoa since I bought so much of it thanks to Costco!
Dani
Once cooked it should last about a week in the fridge.
Paul
Dani,
Ann Gentry from “Naturally Delicious” on Veria TV recommends bring the water to a boil first before adding small grains like quinoa and amaranth. I am not sure what her basis is. Do you think it makes a difference?
Paul
Dani
Paul – I’m not sure why she suggests that – at the end of the day, I’m sure both will yield deliciously cooked quinoa!
WenDee Riffe
Dani–I have tried quinoa several different times and find that it really plays havoc with my stomach?!? Does your system ever adjust to that or do u have any suggestions?? Thanks–
Dani
Wendee – I’ve never had issues with quinoa myself so I don’t have any personal advice – but I have heard that sprouting grains can hep with this. With that being said, I don’t know a lot about it, but it might be worth a google:)
Jaya
Dani, I’ve recently been experimenting more with soaking and sprouting, and I have to say that quinoa is awesome sprouted and also delicious if you soak and/or toast it before cooking. I sometimes throw a handful into eggs or stuff some into omelets! I’ve also been making these awesome bars lately
http://glutenfreehope.blogspot.ca/2012/06/quinoa-protein-bars.html
but reserving half of the recipe (before adding liquid), freezing it and grabbing those containers as breakfast quinoa bowls to-go! As usual, a great 101 🙂
Dani
Thanks for sharing the recipe link Jaya – I LOVE stuff like this and will be sure to try them. As for sprouting, I haven’y ventured into that world yet, but its on my radar. Do you sprout for nutritional reasons or for culinary reasons (i.e. flavor/texture)? sending you lots of love!
WenDee Riffe
Thanks very much–never heard of the sprouting of grains?! I will check into it!! Have a great weekend??