I think I take for granted the fact that I love to cook and have the time do it these days, but for many, work and family make cooking elaborate meals difficult and simple, nutritious recipes that you can make ahead of time are the best! Quinoa is not only a trendy “grain”, but it is one with staying power. I used gran in parenthesis because it is actually a seed that is consumed like grain. Quinoa is gluten-free, high in fiber, has 8g of protein in 1 cup and contains all nine essential amino acids. It has a low glycemic index which makes it a great option for diabetics and is high in minerals like iron and magnesium!
Today, I wanted to share Lucette Talamas’s, Registered Dietician from Baptist Health South Florida’s recipe for simple quinoa! It is uncomplicated and delicious! I recommend making A batch today and adding it as a yummy side dish to your favorite protein or the perfect addition to your favorite soup or salad!
How to Cook Quinoa
Ingredients
Makes 4-6 servings
1 cup quinoa
2 cups water or low sodium stock
Preparation:
- Rinse quinoa in a fine mesh strainer.
- In a medium saucepan, combine quinoa and liquid. Bring to a boil.
- Once boiling, bring the temperature down to low to allow to simmer.
- Cover and simmer for 15 minutes.
- Remove lid (away from you to avoid steam). With a fork, check for desired consistency.
- Remove saucepan from heat and allow to cool.
- Refrigerate leftover quinoa for up to 6-7 days.
Nutritional information (per serving, 1/2 cup cooked): Calories 110, Fat 2g, Carbohydrate 20g, 3g fiber, Protein 4g.
Tips:
- Always rinse quinoa before cooking.
- Salt and pepper to taste.
- The typical ratio of quinoa-to-water is 1 cup quinoa and 2 cups water. For a firmer texture, try 1 cup quinoa with 1 1/2 cups water.
- Looking to give your salads a boost? Add quinoa for a fiber- and protein-rich starch.
- Some packages of quinoa may mix the red, white and black varieties. All offer similar nutritional benefits.
