Thursday, October 8, 2009

How (and why) to make delicious Quinoa

Quinoa is a grain-like seed that originates in the South American Andes. It's not an actual grain because it doesn't come from a species of grass. Quinoa has been cultivated and eaten by the Incas in what is now Peru and Bolivia for 6,000 years.

Quinoa is fantastic because it's so flexible -- it goes with just about everything -- can be made in just a few minutes, and it has quite a lot of complete protein.

It's a great idea to always keep prepared quinoa in the fridge. You can quickly and easily create a wonderful meal with it thanks to its nutty and delicious flavor. Add it to just about any cold or hot meal including soups and salads. It also goes well with any type of cuisine including Mexican, Italian, French and Indian. Quinoa is a powerhouse food that provides complete protein with all nine essential amino acids.


2 cups dried quinoa (red, white or black, rinsed)

4 cups water or vegetable stock (or 1 cup water, 1 cup stock)

1 tablespoon olive oil

Sea salt to taste

Freshly ground pepper


1. Rinse quinoa in fine mesh sieve or strainer. In a medium deep pan, combine quinoa and water or broth, cover with lid and simmer over low heat for 20 to 25 minutes or until all the water has been absorbed.

2. Remove from heat and let it rest for 5 minutes covered. Add olive oil, salt and pepper and fluff with fork. Use in any recipe or let it cool and refrigerate to use in later meals.