Quinoa has gained much popularity the last few years mainly for providing many valuable properties lacking in most grains. It is however, not a grain, but a seed that can be cooked like grains and makes a great replacement in recipes for grains.
How to Cook Quinoa
It is very versatile in that it tastes great used in hot dishes and cold salads. High in nutrients, protein and “heart healthy” fats, it’s no wonder everyone is using it all over the place.
But how do you cook it? I usually buy it in the bulk food section where there are no instructions. It’s quite simple actually. All you need is a pot, water and a little salt.
In my experience, using this ratio has produced a moist but not soggy batch of Quinoa. Due to variances in cooking temperatures and personal taste, you may find you need to add or reduce the water content. If you like a chewier texture, you will want to use less water. If you like a softer result, you can add more water and continue to simmer additional time. Experiment and find what works for you!
What’s YOUR favorite Quinoa dish?