If you’ve never tried quinoa, or if you haven’t yet tried making it yourself, you should. Quinoa is fast and easy to make, and is definitely an upgrade to your normal, every day rice.
It has a rich, nutty (but not too nutty) flavor that is bold but also subtle. Plus, with only a 20-minute maximum cook time, it is easily and quickly prepared. You can add just about any kind of vegetable to your quinoa, and if you’ve prepared it with anything else, give me a shout and I’ll be the next to try it. 😉
I prepared my quinoa with carrots, leeks and onions.
What you do:
1. For every 2 cups water, add 1 cup quinoa to a pot. I found that 1 cup of quinoa fed me for 2-3 days. Add vegetables.
2. When water boils, turn heat to low, cover the pot, and cook for 15 minutes.
What you’ll realize is that, similar to rice, the quinoa is done when the water has been boiled out and little to no water remains.
I also ate my quinoa with traditional Spanish sausage–called salchichas, which I cooked by frying in a pan with oil.
I will be sure to eat quinoa in the future, most likely in place of rice, which compared to quinoa, can be quite bland.