Cooking with Quinoa

I have noticed that Quinoa is becoming more and more trendy by the day, even in the non-veg world (I'm looking at you, morning talk shows with cooking segments). And why shouldn't it? Quinoa is practically magical. While it is most often considered a grain it is actually a tiny seed that is a complete protein - I'm talkin' all eight essential amino acids. And since it is a seed it is naturally gluten free for all you gluten-conscious gourmets! Not to mention that quinoa is chock-full of amazing nutrients, most notably iron and fiber. What what!

Quinoa is super easy to cook and only has one little disclaimer - the seeds have to be rinsed! The seeds are covered with a bitter substance called saponin, but once rinsed thoroughly that taste goes away and you're left with yummy nutty goodness.

How to Cook Quinoa

1. Rinse your seeds thoroughly! Run under water with a strainer. You can also soak the seeds in hot water for 5 minutes before straining and rinsing.
2. For every one part of quinoa, use two parts liquid. For example, 1 cup quinoa to 2 cups water. (I like to use 1 cup quinoa, 1 cup water, 1 cup vegetable broth for extra flavor!)
   
3. Bring the quinoa and water/broth to a boil.
4. Reduce to a simmer, cover, and let simmer on stove for 15 minutes until liquid is soaked in and quinoa opens (you will see little curls from the germ of the seed)
5. Remove from heat and let it stand for 5 minutes
6. Fluff with a fork

My favorite way to eat quinoa is topped with veggies!

Quinoa flavored with a little garlic salt and Earth Balance, topped with sauteed onions, spinach, and a sliced portobello mushroom cap.


Quinoa topped with sauteed asian eggplant and homemade marinara, garnished with basil.