All about Quinoa
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Quinoa, the ancient super-grain of the Incas, is one of my favorite meal accompaniments. In fact, I have a pot of it cooking right now. Coincidently, I’m not the only one singing its praises.
diet blog has an article on the many wonderful reasons to give quinoa a try: it’s inexpensive, gluten free, high protein, loaded with minerals, and easy to cook.
Sadly, the article doesn’t mention quinoa’s wonderful nutty flavour and pearl-like texture. I love it with veggies and tofu, but it’s pretty darn good on its own (with a few drops of Bragg’s Liquid Aminos). Here’s how we cook it:
World’ Easiest Quinoa Recipe
- Rinse some quinoa in a strainer
- Put the quinoa in a pot and cover it with lots of cold water
- Bring the pot of water to a boil
- Turn the down the heat and simmer for 10 minutes
- Remove from the heat, and strain
If you’re worried about the quinoa being too soggy, just put it back in the pot for a couple minutes. The heat from the pot will steam off any excess water.
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