Quinoa (pronounced KEEN-WA) definitely wins my 2010 ingredient of the year award. You can seriously find me eating quinoa two to three times a week for breakfast, lunch or dinner. High in protein and fiber, this nutritional powerhouse can be used in both savory and sweet recipes. Quick and easy, preparation of quinoa is very similar to cooking rice. Serve quinoa as a side dish alternative to rice, couscous or polenta; or make it the main attraction accompanied by sauteed vegetables and topped with a fried egg. One of my favorite preparations consists of quinoa seasoned with a drizzle of soy sauce and sriracha, then tossed with cubes of firm tofu. So yum!! Continue reading the the recipe.
Fine-mesh basket strainer
Dry measuring cup
Wet measuring cup
1 cup quinoa
2 cups chicken stock
1 tablespoon butter
1 teaspoon gray salt (or kosher salt)
- Using a dry measuring cup, scoop 1 cup of quinoa into a fine-mesh basket strainer. Rinse the quinoa thoroughly with cold, running water. Quinoa can be coated in a bitter-tasting, powdery resin, so it is important to give it a good rinse. When the water runoff turns from cloudy to clear, your quinoa has gone through sufficient rinsing. Set aside.
- Using a wet measuring cup, add chicken stock to a medium saucepan. Stir in butter and gray salt. Bring stock to a boil over medium-high heat.
- Add rinsed quinoa, stirring to combine. Return the mixture to a boil, then cover and reduce the heat to low. Simmer the quinoa until all of the liquid is absorbed (15 – 20 minutes). Remove from the heat and let sit for 2 minutes.
- Finish by fluffing the quinoa with a fork.