Quinoa was such an important staple to the ancient Incas, they referred to it as “the mother grain”. Today, it remains an important staple in Latin American cuisine as it contains more protein than most other grains. Its delicious flavor makes it a great alternative to rice or couscous as a side dish. Quinoa easily cooks to a light fluffy texture with a hint of nutty crunch. A truly versatile grain, quinoa can be used in soups, salads, breads, desserts or as a breakfast cereal. Suggested Use: Always rinse and drain quinoa thoroughly in cold water before cooking. For additional flavor, substitute chicken broth or vegetable stock for the water. For variety, diced vegetables can be added in the beginning with the water for a quick and easy pilaf. Stovetop: Place 1 cup of quinoa and 2 cups of water in a 1 1/2 quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed (10-15 minutes). When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain. Rice Cooker: Simply treat quinoa like rice. Add two parts water to one part quinoa, stir, cover and cook. Microwave: Add two parts water to one part quinoa in a microwave safe bowl. Cover and heat on high for 4 minutes, then remove from heat and stir. Heat again for an additional 2 minutes. Stir and let stand for 1 minute before eating.
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