This is a basic quinoa recipe that includes the proper ratio of liquid to quinoa and instructions for cooking. It can be used as a base for side dishes and one-dish meals.
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 of iron and fiber.
How to Make Quinoa, Step-By-Step
- 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 for about 12 minutes, or until all the water is absorbed.
- Fluff with a fork, add seasonings or combine with other ingredients as you would rice or couscous.
Recipe Variation: Quinoa with Scallions
We serve this easy variation alongside our Spice Breaded Chicken Tenderloins, but it would make a great accompaniment for just about any grilled, roasted, or pan-seared protein.
Prepare our basic recipe with the following substitutions:
- Heat 1 tablespoon of oil in a saucepan and sauté 2 cloves of minced garlic until fragrant.
- Add 2 cups of low-sodium chicken broth and bring to a boil.
- Add the quinoa, reduce the heat to simmer, and cook, stirring occasionally until most of the broth has been absorbed, about 12 minutes.
- Stir in 2 tablespoons of butter and 2 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
- Southwest Chicken Quinoa Bowl
- Greek Spinach and Quinoa Salad
- Stir-fried Quinoa with Eggplant and Cabbage
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How to Make Quinoa
This is a basic quinoa recipe that includes the proper ratio of liquid to quinoa and instructions for cooking. It can be used as a base for side dishes and one-dish meals.
Ingredients
- 1 cup quinoa
- 2 cups water, stock, or broth
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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.
Notes
Recipe Variation: Quinoa with Scallions
We serve this easy variation alongside our Spice Breaded Chicken Tenderloins, but it would make a great accompaniment for just about any grilled, roasted, or pan-seared protein. Prepare our basic recipe with the following substitutions:- Heat 1 tablespoon of oil in a saucepan and sauté 2 cloves of minced garlic until fragrant.
- Add 2 cups of low-sodium chicken broth and bring to a boil.
- Add the quinoa and reduce the heat to simmer and cook, stirring occasionally until most of the broth has been absorbed, about 12 minutes.
- Stir in 2 tablespoons of butter and 2 sliced scallions and season to taste with salt and pepper.
- Remove from the heat and allow to stand for 3 minutes before serving.
Nutrition
Calories: 156kcal, Carbohydrates: 27g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 8mg, Potassium: 239mg, Fiber: 3g, Vitamin A: 6IU, Calcium: 24mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.