I have a good friend in MN that blogs daily about food, wine, tea, music, life. Lots of things, and she is truly a professional writer. Author of a few books, including Chin Deep in Bubbles, Melissa has the corner covered on all things delicious and pampering. And beautiful. She’s a peach – visit her blog: http://www.chindeep.com/.
She could probably give you a thousand recipes on quinoa, or point you to her many friends in the culinary world that have their versions, but I’ll keep it simple and give you my little quick take.
I will admit right now that I do avoid carbs, and that’s not good. I know I need to consume more, especially with my workout schedule now. So I’m getting back to incorporating them, but focusing on the HEALTHY ones. Healthy, as in, less processed, not fried or packaged. Love me some tortilla chips and multi-grain crackers, but quinoa is a great source of protein as well, and pretty simple to prepare.
This morning, I added one cup organic quinoa to a small saucepan and put the heat on high.
I stirred my little pearls til they popped and crackled and turned a bit darker colored. If you like, you can add a little oil to the pan for this stage. Toasting the quinoa helps bring out the nutty flavor. If you are unsure, you CAN skip this step!
After about 5 minutes of dry toasting, I added 1.5 cups low sodium vegetable broth and stirred.
Then I turned the heat to medium-low and put the lid on. I simmered the quinoa for 10 minutes, gave it another stir, replaced the lid and turned the heat off, leaving the pan in place. I had to take my daughter to school :).
When I came home, about 10 minutes later, it was done. Nice and fluffy, although admittedly needing salt.
Quinoa can be used in place of rice or couscous. You can use it with stir fry or fajita vegetables, and it’s great with fish (if you eat fish). Squeeze a little lemon over it. Add different herbs. Be creative and try a different flavor profile, or add veggies to make a pilaf.
If you make it with water instead of broth, you can also make this into sweet applications. Add raisins and apples, cinnamon and treat it like a hot morning cereal. Or almonds, blueberries and maple syrup. It’s quite versatile. And tasty. 🙂 enjoy!