Saturday, August 15, 2015

Quinoa From Scratch

We were looking to make healthy lunches for the week with quinoa, veggies, and chicken. Kathleen bought dry quinoa and we hadn't tried to cook it that way before. It is very similar to cooking rice; just make sure that you let all the water boil out and then fluff half way through the cooking time. This was very good!
 
Fluffy, Tasty Quinoa
 

1 cup uncooked quinoa (any variety — white or golden, red, or black)
Olive oil, optional
2 cups water or broth
1/2 teaspoon salt 
  1. Rinse the quinoa: Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
  2. Toast quinoa in saucepan (optional): Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa.
  3. Add liquid and bring to a boil: Stir in 2 cups of water or broth and the salt. Bring to a rolling boil.
  4. Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
  5. Let stand, covered, for 5 minutes: Remove the pot from heat and let stand for 5 more minutes, covered. Don't peek!
  6. Fluff and eat! Remove the lid — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork, and serve. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.

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