October 26, 2016

Quinoa (keen'wah) is an ancient American whole grain. It's nutritionally rich, has a fluffy texture & a great nutty flavor. Additionally, it has the best amino acid profile of all grains, is as versatile as rice, is "heart healthy" & gluten free.

Yield: 3 cups


1 cup organic quinoa, any color or tri-colored (see Tip# 1)

1 1/4 cups water

Table salt


1 Place quinoa in a fine mesh strainer & run under cool to room temperature water for 15 seconds. Set aside.

2 In a 2 quart pot; bring water & a little salt (about 1/8 tsp) to a boil on high heat.

3 Reduce heat to warm, stir in quinoa, cover & simmer for 12 minutes, do not over cook.

4 Remove from heat, leave it covered & let sit for 5 minutes.

5 Fluff with a fork & serve or use in your recipe.



4 thoughts on “Quinoa

  1. This not only looks great it is!!. Absolutely delicious. Made a salad of red leaf lettuce, sliced red beet, cucumbers, tomatoes, spinach, avocado and hemp hearts. Added the quinoa, dressed it with lemon, olive oil, agave, and a splash of pomegranate vinegar & cream sherry. Yummalicious, thank you for the recipe.

    1. Hi Daniel, I’m glad you stopped by! Let me know once you’re settled & have tried this recipe & how you like it. It’s really versatile & can be used with so many dishes/recipes.

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