Quinoa is a firm textured grain with a subtle nutty flavor that cooks up fluffy and light. It can be used in place of rice or couscous in many recipes and it’s quick and easy to prepare.
Once a staple food of the ancient Incas, quinoa, a highly nutritious grain native to South America, is finding its way onto American tables with increasing frequency.
Because it contains eight essential amino acids, quinoa is considered to be a complete protein. It’s also lower in carbohydrates than most other grains, gluten-free and a good source iron and fiber.
PrintBasic Quinoa Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup quinoa
- 2 cups water (or stock, broth)
Instructions
- The first step is to thoroughly rinse the quinoa with cold water in a fine mesh strainer. This removes a somewhat bitter, soap-like coating of a naturally occurring substance called saponin. Saponin is thought to be quinoa’s natural protection against insects, birds and fungus and most of it is removed during processing, but rinsing is still a good idea for best results.
- Place the quinoa and water in a saucepan and bring the mixture to a boil. Reduce the heat to a simmer and cook until all the water is absorbed, about 12 minutes.
- Quinoa turns translucent when fully cooked. Fluff with a fork, add seasonings or combine with other ingredients as you would rice or couscous.
Print
Easy Quinoa with Scallions
This is a recipe for a quick side that we serve with our Spice Breaded Chicken Tenderloins, but it would make a great accompaniment for just about any grilled, roasted or pan-seared meat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup quinoa
- 2 teaspoons vegetable oil
- 2 cloves garlic, finely chopped
- 2 cups low-sodium chicken broth
- 2 tablespoons butter
- 2 scallions, thinly sliced
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly, using a fine-mesh strainer. Set aside to drain.
- Heat the vegetable oil over medium-high heat in a saucepan. Add the garlic and sauté just until fragrant, about 1 minute.
- Add the chicken broth and bring to a boil. Add the quinoa and reduce the heat to a simmer.
- Cook, stirring occasionally, until the quinoa is tender and most of the broth has been absorbed, about 12 minutes.
- Stir in the butter and sliced scallions and season to taste with salt and pepper.
- Remove from the heat and allow to stand for 3 minutes before serving.
More Quinoa Recipes
- Curried Lentil, Quinoa and Vegetable Stew
- Orange-Spiced Carrots and Quinoa
- Southwest Chicken Quinoa Bowl
- Lemon-Pepper Chicken Quinoa Bowl
- Greek Spinach and Quinoa Salad
- Sweet-Smoky Baked Quinoa Burgers
- Quinoa with Roasted Eggplant, Kale and Mushrooms
- Rainbow Quinoa with Chorizo-Vegetable Medley
- Stir-Fried Quinoa with Eggplant and Cabbage
Rosemary from SC says
Thank you for mentioning to rinse… for the longest time I didn’t like quinoa’s taste, however, when I learned to rinse, I found that, when rinsed before cooking, presented a grain of infinite yummy possibilities.