Quinoa (pronouned keen-wa) is a fantastic base for many delicious foods, and is an excellent replacement for rice, with some interesting nutritional stats. Another factor is that, as a seed, quinoa is technically Paleo, although still a carb.
So, with 2018 just begun, and a bee in my bonnet about eating healthier this year (I’m not into New Year’s Resolutions, but I DO love organising a new year.. and choosing meal plans, cleaning house, etc. etc..), quinoa is coming up again, with ideas for mason jar lunches etc (admittedly inspired by Woolworths’ cool selection of quinoa salads, but not so inspired by the price tag of said salads).
I’m going to put a caveat out there now. If you hate couscous, you’re probably not going to enjoy this either, even if it is healthier/nuttier/cooler. The texture is very similar to couscous, especially if cooked correctly.
On that subject, here goes:
- 1 cups dried quinoa, rinsed and drained (a sieve works well)
- 400ml room temperature water or stock (Ignore what the packet says)
- Salt to taste
- Spices to taste
- Add quinoa and water to a heavy-based pot
- Add seasoning of choice.
- Bring to a light boil, then turn to medium low heat and close the lid (on my gas stove, I turn it to the lowest setting on the smallest cooker) and set the timer for 15 minutes.
- DON’T OPEN THE LID!!
- When the timer goes off after 15 minutes, (STILL DON’T OPEN THE LID), just turn off the gas (if on an electric stove, remove the pot from the hot plate), and leave for 10 minutes.
- Now you can open the lid, and fluff with a fork (which creates fluffier quinoa than using a spoon).
Ok, now that you can make awesome quinoa that doesn’t stick together, what on earth do you do with it?
Quinoa Salad ideas:
- Chopped Chicken and Quinoa Salad with Orange, Cumin and Coriander Dressing
- Roast Veg, Quinoa and feta salad with citrus dressing and seeds
(As I make more quinoa dishes, I’ll add to the suggestions.. if you have any ideas, feel free to share them!)