Gluten free recipe

What’s the big deal about Quinoa?

What’s the big deal about Quinoa?

What’s the big deal about Quinoa?

Quinoa is an interesting form of pseudocereal that is not technically a grain, or a traditional cereal. Quinoa is considered such an essential “wonder food” because it not only has a tremendous amount of vitamins and minerals, but also organic compounds and various other nutrients that can have a huge impact on our health. It is a complete protein containing all nine essential amino acids, contains almost twice as much fiber as most other grains. It tastes sweet and nutty, the delicate texture have made quinoa a popular substitute for starchier pasta and rice — though once you try it, you’re not likely to think of it as a “substitute” again!

How To Cook Quinoa?

Serves 4 to 6

Ingredients 1 cup uncooked quinoa

Olive oil

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.

Toast quinoa in saucepan: 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. Add liquid and bring to a boil: Stir in 2 cups of water or broth and the salt. Bring to a boil. Let this cook on low heat covered, for 15- 20 minutes. You can lift the lid and taste the quinoa, it shouldn’t be crunchy now. Remove the pot and let this sit for 5-7 more minutes, covered. Do not open the lid and this is very important. After it cools down, it should be fluffy and soft! 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 and cook, covered, for another 5 minutes, until all the water has been absorbed.


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