Quinoa is one of those super grains that took the world by storm about two years ago. The trend is still as strong as ever though and is clearly here to stay. If you don’t know what quinoa is, let me drop some facts on you.
Known to Bolivians as “the mother grain,” quinoa is a complete protein which means that it provides all nine essential amino acids for good health. It’s also a relative of spinach, swish chard and beets. Pretty crazy, huh?
Since quinoa is gluten-free, you can substitute it for pasta, rice or couscous. However, quinoa is such a versatile grain that there are endless recipes on how to use it. Google quinoa and see for yourself.
In the summers, I throw it into salads with tons of vegetables and red wine vinaigrette drizzled on top. To make things easier, prepare a batch of quinoa on Sundays and use it throughout the week. Meals made simple! Exactly how I like it.
1 cup quinoa
2 cups liquid, such as broth or water
¼ teaspoon salt
Place the quinoa in a fine mesh strainer, and rinse with warm water for at least 1 minute. Drain.
Heat a drizzle of olive oil in a saucepan over medium heat. Add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
Stir in liquid and salt and bring to roaring boil. Turn down the heat to the lowest setting. Cover and cook for 15 minutes.
After the time is up, turn off the heat and remove from the burner. Let stand for 5 minutes, covered. Fluff and eat! Serves 4.