CMF Quinoa

Growing up in Bolivia, quinoa was a staple. When I moved to the US to go to college, I missed it so much that every trip home, I always packed a good supply to take back. It was exciting when quinoa started showing up in US stores, and is now everywhere.

I love its unique texture and nutritional benefits.

“Quinoa is considered a complete protein, containing all essential amino acids in a nearly perfect balance. It is also a good source of fiber, and, compared to other grains, is relatively good source of iron, magnesium, calcium, vitamin A and vitamin E. It is easily digested, but it has a relatively low glycemic index value, remaining its sugars are released into the bloodstream slowly, allowing it to provide sustained energy over many hours.”
<i>The Essential Good Food Guide</I>, Margaret Wittenberg

CMF Quinoa
Print Recipe
Servings
4 –6
Servings
4 –6
CMF Quinoa
Print Recipe
Servings
4 –6
Servings
4 –6
Ingredients
Adjust servings:
Units:
Instructions
  1. Place quinoa in a small saucepan over medium heat and cook, stirring occasionally, until it begins to make popping sounds.
  2. Carefully pour in water; bring to a boil. Turn heat low, cover and cook 20 minutes.
  3. The quinoa seeds will uncurl when they are fully cooked. Turn off heat. Place clean dishtowel (or a couple of paper towels) under the lid to absorb steam. This makes it more "airy" than soggy.
  4. NOTE: Do not add salt until after it is cooked or it won't cook properly.
Recipe Notes

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