photo credit: Andrew Scrivani for The New York Times
Mmm.. quinoa. It’s one of my favorite foods – and my sons favorite, too. It’s extremely versatile.
You can serve it as a simple side dish by itself or add fresh veggies, beans and seasoning to make it into an entire meal. You can also have it sweet or savory. It’s great for dessert, too.
Although cooked like a grain, quinoa is actually a seed that has been cultivated from South America for thousands of years. It’s a superfood. It’s packed with protein and full of fiber and iron. Plus, it’s gluten-free!
I’m feeling super generous today so I’ve decided to share my secret quinoa cooking method with you.
First of all, don’t follow the directions on the back of the quinoa package – you will most likely end up with soggy, mushy quinoa. Not the fluffy, light quinoa that is pictured on the package. The secret to cooking quinoa perfectly is the ratio of liquid to quinoa. This method is simple and uses less water and less energy. It’s eco-friendly!
Depending on the amount of quinoa you would like to make the measurement is going to vary but it will always follow the same ration of 1:1.
- 1 cup rinsed quinoa
- 1 cup water (or chicken or veggie broth)
- pinch of sea salt
Place quinoa, water and salt into a saucepan and bring to a boil. Boil for 5 minutes. Cover, turn OFF heat and let it set for 15-20 minutes. Uncover and fluff with a fork.
You have just made the perfect quinoa! Enjoy!