In our house, we love quinoa. It’s already part of Kiran’s lexicon and she expects it nearly everyday. Nutritionally, quinoa is a complete protein containing all eight essential amino acids. And it’s surprisingly filling. I make sure to keep it in the pantry and have some cooked in the refrigerator, ready to eat. I toss it with all sorts of things: mixed beans, vegetables and a vinaigrette, roasted vegetables as a side or main course, replaces pasta in soups, the list is endless. There’s even a quinoa cookie recipe from Bon Appetit magazine I would like to try soon.
Basic Cooked Quinoa
- 1/2 cup quinoa (I use the organic white one from Trader Joe’s. They also carry a red version; I prefer the white one.)
- 1 cup water
Rinse the quinoa under cold water in a fine mesh sieve. Let soak in a bowl in fresh cold water for 5 minutes. (You want to rinse off the outer layer, or saponin, as it can be bitter.) Transfer drained quinoa to a small or medium sized saucepan. Add 1 cup cold water. On high, let the water come to a boil; but just until you see small bubbles form. Turn the heat down to low, cover the pan, set the timer for 20 minutes. Once done, the water should have evaporated and the quinoa is light and fluffy. If not and you still see water, cover and cook for 2 minute increments, checking at each increment. Fluff with a fork and enjoy.
Notes:
- I keep it, cooked, in the refrigerator for 4-5 days.
- Ratio is 1 part quinoa: 2 parts water (or any sort of broth/stock, for added flavor). Easy to halve or double or triple the recipe!
[...] When my husband and I started our 20-month old on grains around nine or ten months, quinoa was one of the grains of choice. It’s easy to digest, super healthy and easy to hide. At that time, I would grind it into a powder and then cook it before serving it to her. But once she started eating more solid food, I began including it in her daily yogurt (or “agoo,” as she calls it). To see my basic quinoa recipe, click here. [...]