I've been eating quinoa for awhile. I thought it was good, until I stumbled upon this recipe and then I thought it was delicious. This recipe for quinoa can be served by itself, or used in a quinoa salad. Let me give you a few quick facts about quinoa.
1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.
2. Quinoa contains almost twice as much fiber as most other grains. It's also not a grain! It's actually part of the spinach family.
3. Quinoa contains Iron.
4. Quinoa contains lysine.
5. Quinoa is rich in magnesium.
6. Quinoa is high in Riboflavin (B2).
7. Quinoa has a high content of manganese.
8. Quinoa dates back 3,000-4,000 years!!!
Alright, I pretty much copied and pasted that from Forbes. Either way, it's informative.
I cook my quinoa 1 part quinoa, 2 parts water although I've seen it cooked with different ratios. I find quinoa least expensive when purchased in the bulk food department. One super important thing to remember about quinoa, it needs to be thoroughly rinsed before cooking as it is naturally coated in a bitter substance. To accomplish this rinsing, put your measured quinoa into a fine mesh strainer and rinse thoroughly (4-5 minutes) under cold water.
1 cup quinoa
2 cups chicken broth (or two cups water and chicken bouillon)
2-3 TBSP finely diced onion (or 1 TBSP dried minced onion)
2 garlic cloves, put through a garlic press
2 tsp olive oil
Heat oil in saucepan. Saute it about 3 minutes or until onion is translucent. Add garlic and saute for 30 seconds (if you're using dried onion just saute the garlic and hold on to the onion).
Add quinoa to pan and saute it for about 5 minutes. The point to this is to toast the quinoa and dry it really well. This is the key to fluffy quinoa.
Now, add your broth (onion too if you're using dried onion). Bring to a boil, reduce heat to a little higher than low, cover and simmer for 27 minutes. When it is done, fluff with fork and serve!