This grain-like seed is quick to cook and has an earthy flavor that goes well in salads, soups and stews.
Stovetop Quinoa
Ingredients
1 cup quinoa (if not pre-rinsed, rinse well using a fine-mesh strainer)
2 cups water
¼ teaspoon salt (optional)
Directions
- Wash hands with soap and water.
- In a saucepan, bring water to a boil. Add quinoa and salt, if desired, and return the mixture to a boil.
- Reduce heat to low, cover pan and simmer for 12 minutes.
- Turn off heat and let stand until water is absorbed and quinoa has the texture you like, about 5 to 10 minutes.
- Refrigerate leftovers within 2 hours.
Notes
- For more flavor, cook with broth or milk instead of water.
- For a roasted flavor, toast the grains in the saucepan. Stir the grains around at medium heat for a few minutes before adding liquid.
- Topping ideas: fresh, frozen or dried fruit; milk or yogurt; chopped nuts or seeds; cinnamon or other spices. Savory toppings include vegetables and cheese.
- Add to soups, grain bowls or grain salads.
- No strainer? Use a clean coffee filter.
You might also like...
Cabbage Stir-Fry
Cabbage Stir-Fry
Quick and easy lunch or dinner option packed with veggies and ready in 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
5 Cups
Radish and Cucumber Salad
Radish and Cucumber Salad
Crisp cucumbers, radishes, creamy yogurt and flavorful garlic make this the perfect summer salad.
Prepare:
10 minutes
Makes:
5 cups
Corn Critter Salad
Corn Critter Salad
Quick and colorful salad with canned beans, fresh cilantro and a light vinaigrette. Ready in about 10 minutes!
Prepare:
10 minutes
Makes:
2 cups
Prepare:
5 minutes
Makes:
12 Tablespoons
Mexican Adobo Sauce
Mexican Adobo Sauce
Mexican adobo sauce is an all-purpose marinade made of dried hot peppers, spices and vinegar. This sauce gives big flavor to a wide variety of dishes. Thanks to the OSU Latin Heritage Work Group for this tasty recipe.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
2 ½ cups
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 6-inch pancakes
Comments
This is a no-fail way to cook quinoa. Turning off the heat and letting it sit to soak up remaining water keeps it from being soggy and overcooked.