Quinoa is one of those frequently talked about whole grains (well technically a seed) that people don’t seem to quite understand how it gained sudden popularity in the last few years. A little lesson for you then: Quinoa has been around and used for consumption for 1000’s of years and it’s loaded with vitamins, minerals, and essential amino acids needed for your body to function in a healthy manner. It’s also very high in protein which means, for many of us who don’t consume a lot of meat products, it offers a nice balance of protein next to your main meal. Plus, it’s naturally gluten-free. It can’t get any better than this, relatively speaking. ;)
I love quinoa for its versatility and plain good taste. You can add any desired spices to it to up the taste factor, or enjoy it plain with some salt. It offers a nutty flavour and a light texture. It’s a grain I don’t feel guilty about eating (like I tend to feel with rice and wheats). I always make a big amount and eat it over several days for breakfast, lunch, and dinner!
I have it for breakfast with some almond milk, peanut butter, and a drizzle of honey. I also use it in salads on occasion, in desserts like when making my Allergen-Free Cookies (recipe to come!), and of course for dinner in place of rice or potatoes! We’re not big on rice in my family but quinoa, we’re definitely huge fans!
You cook quinoa like you would rice. I like to toast it to bring out its nutty notes; this step definitely ups the flavour factor of quinoa in my opinion. Therefore, it’s a simple and a very healthy alternative for days when you’ve had maybe a bit too much of the other stuff! And honestly, once you start making quinoa in your home, you may very well prefer it over anything else!
Quinoa is by far one of the yummiest grains to consume, not to mention how simple it is to make, and how crazy healthy it is for you to serve in your home.
Follow my steps to make the perfect batch every time!
- 1 C quinoa of choice (red, black, yellow)
- 2 C water
- 2 tsp extra virgin olive oil
- 1/2 tsp sea salt to start
1. In a dutch or french oven, add olive oil and quinoa and cook on medium high heat for approximately 3 minutes to toast the quinoa seeds.
2. Next, add water and bring to a boil, stir and ensure all of the quinoa seeds are immersed in water.
3. Once water is boiling, add 1/2 teaspoon of sea salt to start, stir, and let cook for a couple of minutes uncovered.
4. Then, lower heat to lowest simmer, cover pot with lid, and allow quinoa to cook and absorb the water for 15 minutes.
5. Turn heat off and leave quinoa covered for 3 to 5 minutes before removing lid to absorb any left over water and to help it soften further. Then, stir quinoa to loosen it up. Add more salt if needed.
Enjoy for breakfast, lunch, in salads, or dinner with your favourite meal. Quinoa has a distinctive taste that’s nutty and absolutely delicious, and it will for sure delight even the pickiest of eaters (fingers crossed!).
Bon appétit! xo