So you’ve never heard of quinoa you say? You can’t even pronounce quinoa, you say? That’s okay, I’m here to broaden your knowledge of this delightful grain. Let’s go through the basics on how to make quinoa.
First, say it with me: KEEN-wah. (Not, kin-oh-uhh).
What does this tiny thing taste like? I’d say it’s very tasteless on its own. Very much like rice, oats, and other grains, they are neutral until seasoned or incorporated into other recipes.
One serving is 1 cup cooked quinoa. It has an amazing 8 g. of protein, 6 g. of dietary fiber, and only about 220 calories. Plus, you’ll find other healthy properties like Vitamin C, folate, Vitamin A, Vitamin E, magnesium, potassium, and more. What a powerhouse!
I love to make a big batch of quinoa and put it in my fridge in small, 1 cup. portion containers to pull out for any meal. It will last about a week in the refrigerator. (Do NOT leave out, it will go bad at room temperature.)
There are a few key things to remember when making quinoa:
- You should always rinse and drain your quinoa ahead of time to remove small grains of sand, dirt, or other impurities. Make sure to move it around with a spoon or your hands to get cool water on all the quinoa. Plus, there is a natural coating on this grain that will make it taste more bitter if it isn’t rinsed away.
- Use a 2-to-1 liquid to quinoa ratio for cooking. Vegetable broth is a great liquid to use that will add excellent flavor.
- For every cup of quinoa, add 1/4-1/3 tsp. salt.
- Every cup of dry quinoa will make approximately 2-3 cups cooked quinoa.
- Rinse and drain quinoa.
- (Optional) Soak for 1-2 hours and drain completely.
- Put quinoa, salt, and water in large pot and bring to a boil. (Optional: additions like seasoning or olive oil for flavor.)
- Turn heat down to low. Cook on low with cover on for 15 minutes.
- After 15 minutes, remove from burner and let sit for 5 more minutes, still covered.
- Fluff with a fork and serve.