Quinoa

No need to re-invent the wheel here. Just head straight to Cookie and Kate’s recipe for Perfect Quinoa. If you prefer precise measurements, try this (I made a BIG batch in preparation for a vegan cooking class at Wiess College).

  • 2 cups tri-color quinoa – RINSED in a mesh colander under running water for 20-30 seconds
  • 4 cups water or vegetable broth
  • 2-3 teaspoons salt
  • 1 Tablespoon olive oil

Combine all ingredients in a 2-3 quart pot and turn the heat to high. Cook on high or medium high for 25-30 minutes, until almost all of the water is absorbed.

If all the water is absorbed but testing the grains reveals them to still be too firm to chew easily, add 1/2 Cup more water and keep cooking. Monitor closely at this stage, stirring frequently and adding additional water as needed, but only 1/2 Cup at a time.Quinoa at a full boil in a bot

When most of the water has been absorbed, turn off heat, remove pot and cover. Allow the grains to settle for five minutes, then serve.

FINAL TIP: my college roommate recommended toasting quinoa before cooking and that makes a big difference in the taste (to me), bringing out its slightly nutty flavor. Now, I toast quinoa as soon as I buy it, then store it in an airtight container or bag so no matter when I use it, it is ready to go. There are plenty of online recipes for toasting quinoa in a skillet. I’ve tried it and prefer the oven method but they work equally well. Also, Norbert bakes quinoa after it has been cooked if you want to go that route. This is the kind of crispy quinoa you’ll find in salad toppings and used as breading for  oven-baked dishes.

Toasting raw quinoa: Heat oven to 350. Rinse and drain the quinoa in a mesh colander. Line a shallow baking pan with parchment paper and scatter the damp quinoa over the parchment. Bake 15 minutes, stirring twice. Remove the pan from the oven and allow the quinoa to cool completely, absorbing the last of the pan’s heat.

Now that I’ve cooked it, what next?

 

This is a protein rich grain, so use it instead of rice or grits with vegetarian or vegan entrees like curries, gumbos and stir-fry dishes with a lot of sauce.

Only a small amount of cooked quinoa is required for this one meal bowl.Another way to use it is in a bowl meal, like this Quinoa Bowl recipe.

It can also be used as stuffing for bell peppers and makes a great addition to salads, such as Raudette’s Lemon Quinoa Cilantro Chickpea Salad.