Known as the "Mother Grain" by the incas, quinoa is a nutritional powerhouse and a very versatile grain. I use it for salads, sides, main dishes, and even as a soup thickener. Not only is it tasty, it is packed with fiber, iron, and contains a good amount of complete protein. Cooking Quinoa is really simple. For every cup of quinoa, I use just under two cups of water or stock. I bring my liquid to a boil, add the quinoa, cover it and keep it simmering over low heat for about 15 minutes. I then remove it from the heat and let it sit for about five minutes. Fluff and serve!
Some quinoa is pre-rinsed, but a lot isn't… If you're unsure, RINSE!! If you don't rinse the quinoa it will taste like soap… I promise. I usually get Bobs Red Mill brand which has been pre-rinsed. I hope you enjoy this grain as much as I do. I'll make big salads out of it to pack for my lunches. Its really filling, healthy, and keeps my energy levels high.
Also see my Cannellini Quinoa Soup recipe!