Quinoa is considered a “super food” and there’s good reason why.
This little grain packs 8 grams of what’s known as a complete protein per serving because it supplies all 9 essential amino acids. In fact, it’s one of the only plant-based proteins to do so. As such, it’s a great addition to any non-meat eaters diet and is why I buy economy sized bags of the stuff on Amazon. Wondering where to start? I recommend looking for a fair-trade quinoa like this option.
In addition to being a great source of protein, quinoa is also high in fiber and iron, and is super simple to prepare. I frequently sub it in for rice or pasta. I’ve also been known to throw quinoa in salads and soups for an extra punch of protein. Did I also mention that you can freeze individual portions for quick use in a pinch? I typically have a least a couple of cups living in my freezer. So yeah, you should jump on the quinoa train.
I’ve tried a lot a methods to cook the perfect pot of quinoa and this is the most effective and simple approach.
HOW TO COOK QUINOA
- Prep the quinoa
Rinse the quinoa. I use a fine wire mesh strainer and run it under water while also using my hands to mix it around.
- Combine liquid and quinoa
Pour 1 part quinoa to 2 parts liquid into a stock pot. In other words, if you are cooking 2 cups of quinoa, use 4 cups of liquid. I always recommend using vegetable stock because it adds a nice flavor but in a pinch, water works as well. Stir to combine.
- Cook the quinoa
Bring to a boil and reduce heat to a very low simmer. Cover and let cook undisturbed until the stock is absorbed, usually right at 15 minutes.
- Remove from heat and fluff with a fork.
Or wait until cooled and freeze for later use.