Ins & Outs…no Excuses, it is too versatile!
You can use it for all meals in all different ways, even baking. If you haven’t bought it yet, you shouldn’t have a problem finding it. Look for it in the baking or grain aisles.
This tasty, naturally gluten-free free food is high in fiber and contains all nine essential amino acids, making it a complete protein. It’s also a great source of lysine, manganese, magnesium, iron, calcium, copper and phosphorus. Though commonly referred to as a grain, quinoa is a seed. It usually comes dry, just like whole grains or dried legumes. It has a natural residue that can give a soapy taste. Directions typically call for you to rinse quinoa with cold water while rubbing the seeds together before cooking to eliminate this flavor. Just be sure to use a fine-meshed strainer or you’ll lose your seeds! Truth be told, I typically skip this step.
Cook quinoa as you would rice. The rule of thumb is 2 cups water to 1 cup quinoa, but follow package instructions to be sure. Or, use the 2:1 ratio to cook quinoa in your rice cooker. The result is amazing! Quinoa has a nutty, smoky flavor and fluffy, slightly crunchy texture that pops in your mouth. You can cook a bunch ahead of time and store in the fridge for 3-5 days or even store in the freezer.
Substitute quinoa for rice, oatmeal (yes, quinoa for breakfast!) or your favorite grain. Some markets have even started carrying pasta & baking flour made out of quinoa, giving you another option for enjoying this ancient superfood. Here are more meal ideas.
>Breakfast: Toss it with fresh fruit, add warm milk and cinnamon OR mix with peanut butter, honey, & cinnamon for hot cereal. Change quinoa or oats in Overnight Oatmeal. Stir it into an omelet scramble. Another idea is to start your day with a Good Morning Muffin.
>Lunch & Dinner: try Fried Rice, Quinoa with Spinach & Feta, or Stuffed Bell Pepper. Don’t forget you can exchange quinoa in the Clean Fridge Wild Pilaf.
