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
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.