Any more water, and the quinoa gets mushy. At the very least, toss it with salt, pepper, lemon or lime juice, and a drizzle of olive oil.
To kick it up another notch, stir in chopped herbs, minced garlic, toasted nuts, or crumbled feta cheese, or use it in one of the quinoa recipes below! Make it the base of your next grain bowl, toss it into a salad, or stuff it into squash or sweet potatoes.
Try topping it with cinnamon and fresh fruit in the morning, or mix it into a batch of breakfast cookies! Here are a few of my favorite quinoa recipes to get you started:. Notify me of follow-up comments via e-mail. I use quinoa instead of bulgar for tabuleh and instead of rice for fried rice.
I made this with homemade vegetable broth and added a diced onion, oregano, garlic powder, salt and pepper! Super flavorful and tasty! The proportion of water to quinoa was perfect!
I just made it, added some herbs and simmered for 15 minutes then took off the heat to sit for 10 minutes. It was perfect! Bring to a boil. Reduce heat to low, cover and simmer until all the liquid is absorbed, about 15 minutes. Remove the heat and let the grains sit covered for about 10 minutes.
Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Otherwise, it will make your whole dish watery. A cup of quinoa will also provide twice the protein and about 5 grams more fiber than the same amount of white rice.
Due to this higher quantity of protein and fiber, quinoa is not only the healthier choice, but will also fill you up faster, allowing for smaller portion sizes. Quinoa can be eaten raw or uncooked if it is first soaked and sprouted, but some experts advise that quinoa should always be cooked, not consumed as a raw sprout.
It is equally nutritious in sprout form, but cooking may be a safer and more versatile way to include it in your diet. So as an evolutionary defense against being eaten by birds, quinoa grows with a natural coating of a substance called saponin. Saponin has a bitter flavor which discourages birds from eating it.
Shake off any excess water before starting your recipe. You can add a bit of nuttiness to a dish if you toast the quinoa in a skillet before boiling it. Stay vigilant: Stir the grains constantly to avoid burning, watching for that perfect golden moment, around 6 to 8 minutes.
Water is this grain's go-to companion, but other liquids—think low-sodium chicken, mushroom or vegetable broth—add flavor. Just keep the ratio 2 cups liquid to 1 cup quinoa.
Quinoa cooks quickly—in about 20 minutes, start to finish. Some package directions tell you to turn off the heat once the liquid boils and you've stirred in the grain. We prefer to bring the cooking liquid to a boil, stir in the grain, then turn the heat down to low, cover and simmer gently, until all the liquid is absorbed. You'll know it's is done because it will look like it has popped open, revealing the germ of the kernel. Cooking this grain in the Instant Pot or any other multicooker is the fastest way to make it.
Like the ricer cooker method, cooking with an Instant Pot is hands-off and completely foolproof. However, you'll actually need to use less water than you would with other methods. Simply combine grains and liquid in your Instant Pot, then cook on high pressure for one minute. Let sit for about 10 minutes to allow the pressure to release naturally. Fluff with a fork and enjoy! Yes, it's that simple. Get the Recipe: Instant Pot Quinoa. Your rice cooker is the perfect vessel for cooking tender, fluffy quinoa.
This clever hack is completely hands-off, freeing you up to knock out other tasks in the kitchen, just like it would with white or brown rice. Simply combine your liquid and grains use the ratio in the well of the rice cooker, choose the proper setting, then let it works its magic. Budget about 30 to 55 minutes of cook time, depending on the model. Get the Recipe: Rice Cooker Quinoa. This grain is rooted in South America and while protein is this grain's calling card, it's not the total protein content but the type of protein that gives the grain its healthy rep.
Quinoa has all nine essential amino acids that our bodies need to operate. This combo is common in meats, but rarely found in plant-based foods.
It also boasts a good dose of fiber and iron. Quinoa is available in most grocery stores, and you'll most likely spot it in the grains aisle. It's also available in most natural-foods stores.
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