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!
Kathy
I did a month of quinoa on my blog last month and my favorite use for it was to throw a handful of it into brothy soups…even chili…to give them a little added texture, thickening, and nutrition. I also had a Black Bean and Quinoa salad with a Mexican flair that was really good. I’ll look forward to your posts for even more ways to use it. Thanks,
Dani
Kathy – Very cool…I’m gonna hop over to your site right now!!
Maya
I like to mix quinoa in when I make rice, because my family doesn’t even try things like quinoa and cous cous, because they’re afraid it will taste too “wheaty”. After I started mixing it in, they realized it tastes fine, and is super good for them.
Dani
Maya – Great tip! I agree that “easing” people in to unfamiliar ingredients is the way to go… it’s all about the baby steps:)!
Kevin
Great video! It was pretty informative. I have really been enjoying quinoa lately.
Amy
I love to make cold salads with quinoa. One of my favorites is a mexican salad mixed with quinoa, all kinds of great veggies, and a spicy dressing.
Jennifer Santana
I have been incorporating barley into my rice dishes, but think I’ll try Quinoa too.
Jason
My favorite way to use quinoa right now is as a gluten free replacement for bulgar in tabouleh. I also love your recipe for Spring in’ Quinoa. I’ve made it many times.
Dani
Kevin – Thanks!
Amy – That sounds deeelicous!!
Jennifer – Oh..I LOVE barley!! Totally different texture then Quinoa though, barley is much heartier! Have you ever tried barley with peas and walnuts…it is a texture explosion!!
Jason – I have done that before too…it is SO good! I think I’ll have to post that recipe this month. Thanks for stopping by:)!
Kaman
Dani, thanks for introducing me to Quinoa! I was inspired by your recipes and created my own dish. 🙂
Dani
Kaman – You’re welcome!!
sheddingpounds
I’m giving this a try tonight with dinner, I can’t wait to taste Quinoa for the first time. Considering it’s nutritional punch I hope I like it! Plus that was a very informative video, thanks.
Dani
Sheddingpounds – Can’t wait to hear what you think of it!
Krista
Is there any difference between the varieties other than colour?
Thanks so much for all the nutritional information – I was so excited to learn that Quinoa is a complete protein on top of all the other nutrients it provides.
Dani
Krista – Nope! The red is simply an “heirloom” variety. Taste, texture, and nutritional value are all the same!
Dave
There is a great vegan restaurant here in Fort Worth that uses quinoa in everything. My favorite is as a filler for a mega borrito filled with quinoa, black beans, cilantro, onions, tomatoes, and jalapeños wrapped in a whole wheat tortilla….YUM. Great video and suggestions! Love you!
Helen
I’m new to Quinoa but after seeing these recipies I’m anxious to try it! I think I’m going to start with a Quinoa breakfast and work my way through your recipies. Thanks for sharing these with us. I’m impressed with the nutritional value and am excited to trying something that tastes good and is actually good for me!!
danie
We mixed some prepared quinoa with a Mexican corn blend (frozen), added salsa and put that mixture on a heated tortilla sprinkled with cheese… our quinoa quesadilla.
Molly
I always do quinoa simple: mix it with a little soy sauce. It’s great.
Andrea
Dani
I am so glad I found your site!! I just made quinoa for the very first time and so far have thrown three things in it for three different tastes. I think I finally found a food I love that will love me back.
THANK YOU!