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Quinoa (pronounced "keen-wah") is an ancient grain, once cherished by the Aztecs. (Technically, it’s a pseudo-cereal, but its most often used and lumped with grains). It’s also wheat-free, gluten-free and 100% whole grain goodness.
Why try it?
Quinoa has a nutty taste, cooks fast (making it a perfect alternative to brown rice when you’re in a hurry) and it’s a complete protein, meaning it has all those important amino acids. (It’s also a good source of calcium, iron and magnesium -- what a superhero!)
Quinoa also comes in a few different colors --- white being the most available, but you can sometimes find red or black.
Recipes for Quinoa:
It’s great in soups (such as HH’s Aztec Corn Soup), as a salad (such as HH’s Aztec Corn Salad) or even on top of a salad raw or uncooked. You can find quinoa at most supermarkets (check the pasta section), but you can always find it at health food stores, Trader Joes and Costco, where the bulk price tends to be ridiculously low.
Most U.S. brands of quinoa come pre-rinsed, but if yours doesn’t (it’ll have a chalky coating), you’ll need to rinse it off under cool water before cooking. (p.s. Quinoa from a bulk bin should always be rinsed.)
To cook: Add 1 cup water for every ½ cup quinoa. Bring to a boil, cover and simmer on low heat until all the water has evaporated, about 15 minutes.
p.s. Vote for me (Lindasy Nixon) for fave cookbook author & Happy Herbivore for best blog! here