Quinoa

Description

The texture is different depending how you cook the quinoa. Try both methods to choose your preferred one. The cooking liquid can be water, broth, milk, juice, beer, wine or a combination of any of them.

Ingredients

  water (or other cooking liquid)
1⁄2 t salt (or to taste)

Instructions

Fluffy and light

Bring 6-8 cups of the cooking liquid to the boil in a pot

Add quinoa, bring back to the boil and cook over a medium heat for 15 minutes.

Drain excess liquid.

Soft and moist

Put the quinoa with 2 cups of the cooking liquid in a pot, add salt, cover and bring to the boil.

Cook over a medium to low heat until all liquid is absorbed, about 15 minutes. Do not stir the grain.

Notes

When the quinoa is done, the grains become transparent revealing the germ.

If you like it fluffy and light, toast quinoa in a hot pan or skillet before boiling.

If you like it soft and moist, sauté quinoa in a little oil, as you would do with rice, before adding the cooking liquid. Use herbs and spices to add more flavor. Adding extra cooking liquid or soaking the quinoa, rinsed, for 6 to 12 hours in the cooking liquid beforehand will also render an extra soft and moist texture.

Season with herbs and spices for flavor. Add saffron, turmeric, paprika or chili powder to the water for color.

Cooking liquid

Water, plain or infused with spices - boil or steep into boiling water curry spices, fresh ginger, peeled and sliced, or a cinnamon stick for flavor.

Broth, either vegetable or chicken broth.

Water or broth mixed with wine or beer.

Milk and all vegetarian milk alternatives including, coconut, almond or hazelnut milk.

Serving quinoa

Serve boiled quinoa as a side dish, on its own, with butter or a sauce.

Sprinkle boiled quinoa into a green salad or use boiled quinoa as the base for a hearty salad.

Use it to add nutrition and interest to a vegetable stir fry, or mix cooked quinoa with roasted vegetables.

Soft and moist cooked quinoa, seasoned and mixed with other cooked vegetables, makes a great stuffing for peppers, tomatoes, roasted squash or mushrooms.

Yield
4 servings
Preparation time
5
Cooking time
20
Total time
25 minutes