I learned how to say it that day, but I didn’t venture out to actually try cooking it until this year. To be honest, it kind of scared me a little. I had known about quinoa for a while but had never even had it, much less tried to cook it, so it took going grain-free for me to give it a go.
I watched some youtube videos on how to cook it and it’s actually very easy to make and doesn’t take much time at all. AND, I think it tastes great!
Quinoa is perfect for a grain-free lifestyle!
It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds. -Wikipedia
I use Quinoa instead of rice and noodles, or as a side dish all on its own. It’s also a great addition to salads!
Here’s how to make perfect quinoa:
- 1 cup Quinoa
- 1½ cups water
- salt to taste
- Rinse the quinoa through a metal strainer with very small holes.
- Put the rinsed quinoa in a skillet and turn the burner on medium heat.
- Stir the quinoa around in the skillet until dry, and then continue stirring while the quinoa cooks in the skillet.
- The quinoa will start to pop a little bit and you’ll smell a somewhat nutty smell once it has been cooked enough (I stir it for around 3-5 minutes after it has dried).
- Add the water (and salt if desired), turn the heat down to med-low, and put a lid on top of the skillet.
- Tilt the skillet lid to the side a little bit so that the steam can escape.
- Continue cooking without stirring for 15 – 18 minutes or until all of the water is absorbed.
- Fluff with a fork and serve!
I usually make at least 2 cups worth so that I can have plenty leftover to use in another meal later in the week. I typically don’t like leftover rice, but leftover quinoa is great!