Monday, March 26, 2012

Quinoa. The tasty version.

Quinoa is a wonderful grain – it is gluten-free and it contains a balanced set of essential amino acids for humans, making it a complete protein source. Now, how to make it taste great? You can just steam it with water, and add flavor later on by making a quinoa salad, but I believe in adding flavor during cooking. This recipes still makes a fairly neutral cooked quinoa but also very flavorful that it could be a side dish on its own.

How to cook quinoa: (makes 2 small or 1 larger portion)

  • 1/2 cup of quinoa, washed and rinsed
  • 1 ts ghee or butter
  • 1 garlic clove, minced
  • 1/4 cup of white wine
  • 1/2 cup water
  • pinch of salt, optionally

In a small pot, melt the ghee or butter, and once melted and hot add the garlic and mix well, until it browns slightly. Add the quinoa, stir and ‘toast’ it for about 30 seconds. Add the white wine, stir and let it steam off (another 30 seconds). Add the water, stir, turn down the heat to low, cover the pot with a lid, and steam the quinoa until it is cooked and slightly fluffy (ca. 30min). Serve hot or let it cool. It stores well in the fridge for several days.


I typically cook a larger portion for the week, and then make different small sized ‘quinoa salads’ with some quinoa. For lunch today, I mixed the pre-cooked quinoa with pine nuts, pea shots, and cranberries --- a great addition to my salad with balsamic vinaigrette, roasted mushroom and tomato.


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