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!
- 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.