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
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 till all water is absorbed, do not overcook.
4. Remove from heat, leave it covered & let sit for 5 minutes.
5. Fluff with a fork & serve or use in your recipe.
Tips & Suggestions
1. I like to buy quinoa, in bulk, at health food grocery stores. Buying in bulk will save you quite a bit of money & allow you to buy as much or a little as you want. The prices of quinoa in conventional grocery stores is pretty much “through the roof”. I store my quinoa in glass jars with tight fitting lids (like canning jars) & keep them in a cool, dark place.