Quinoa is such a lovely gluten free grain, or to be more precise, a lovely psedo-grain.  Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.  I love the taste and texture, how quickly it cooks and how nutrient dense it is.  And can I say again, it cooks up QUICKLY, which is a life saver for me when dinner time rolls around.  Here is a recipe for a simple basic quinoa that can be seasoned up for whatever you need.  Enjoy!


The Recipe: Basic Quinoa


  • 2 cups uncooked quinoa, well rinsed
  • 4 cups water, gluten free chicken, beef, vegetable stock, or a mix of water and stock


  • If your quinoa isn't rinsed, use a very fine mesh sieve and rinse well under water.
  • Place quinoa and water or stock in a saucepan. Bring to a boil, then reduce heat to a simmer, cover and cook until all of the water or stock is absorbed. This will take 12 to 15 minutes. Fluff with a fork.
  • Quinoa will be done when they grains are transparent and the little curl of the germ has separated.