No Fail Method to Preparing Quinoa

Good morning all! Thank you again for all the exercise encouragement.  It helps so much to feel your support and I’m focusing on bottling up all the positivity to use in the future on a day when I go, UGH, I don’t want to put on my running shoes!

Mom came up yesterday to spend time with me with Hailey, so I stayed busy and didn’t even think about my exercise frustrations.  We got out of the house for a while, which is always fun and guess what I ate… finally… after 10 months… TCBY!!!

TCBY

Clearly I couldn’t decide between fruity or chocolatey- so I did both! It was everything I had hoped for :)

We ate out again for dinner. I highly recommend the Bells Oberon- mmm!

Duckworths LKN

PS- All this eating out will be discussed in my post baby body update… gulp.

I also worked on a new recipe to share today!

slow cooker

…but it was a FAIL.  Not blog worthy. It happens.

So instead, let’s talk quinoa.

How to Prepare Quinoa

The greatest thing about quinoa? That it is easier to prep than to pronounce.  Plus, it’s a complete protein, which is rare in the plant world.

New foods are intimidating though, and quinoa had me nervous until I tried to make it.  Now I love it! Quicker than rice and with a fun texture to boot! (Side note: where does ‘to boot’ come from? What does it mean??)

Anyways, if you’ve been shying away from this delicious psuedo-grain, STOP! Here’s the easy breakdown on how to prepare perfect quinoa.

1. Measure out 1 cup of dried quinoa.

dry quinoa

2. Cover it completely with water and let it soak for about 15 minutes.

soaking quinoa

3. Then rinse it and put it in a pot.

rinsing quinoa rinsed quinoa in pot

4.  Add 1 1/4 cup liquid.  Plain water works perfectly, or use a broth for more flavor.

vegetable broth

5.  Bring to a simmer, then reduce to low and cover.

quinoa simmering

6. 30 minutes later… perfection.

prepared quinoa

Fluff with a spoon or fork and let sit for about 5 minutes.

fluffing quinoa

Then dish it up!

quinoa close up

It works great as a bed for stir fry, a side dish or the main event, mixed with lentils.  Add leftover quinoa to a salad or eat it plain.  I love it!

What grain most intimidates you?

My answer is amaranth.  I’ll conquer it one day!

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Comments

    • says

      Soaking it helps break down the hard outer shell so it cooks more evenly and doesn’t taste as bitter. I’ve not soaked it before and been fine with it, but I soak it if I can :)

    • Amy says

      Completely agree on the tofu — I’ve basically been told there’s good tofu and bad tofu. You just gotta figure out which one it is (in the recipe). I’m not brave enough to figure it out!

  1. says

    I’ve tried making quinoa several times and I just can’t find a way that I actually like it haha I want to like it, it’s just too bitter (even after many many rinses)

  2. says

    I love, love, love quinoa! I definitely think it tastes better when made with stock. Though sometimes I use 1/2 water and 1/2 pineapple juice if I’m making a sweeter dish.

    • says

      Just visited your blog and saw that you may be interested in going to UGA? As a 2006 graduate, I must say to DO IT!!! It’s the best college town there is and I had the BEST time there. Go Dawgs!!

  3. says

    I love quinoa!
    I second amaranth… while it´s easy to prepare I think, I have failed several times when creating recipes (I read it was great with o/j, so I gave that a try and I hated the taste of the final result…).

    • says

      If the soft serve machines aren’t cleaned properly, there is a risk of listeria. I chose to avoid it because I’m crazy like that, but everyone should do what works best for them :)

  4. says

    haha I do the same thing with my froyo, I can never decide. Thanks for the quinoa tutorial!! I know how healthy it is and Ive been dying to try it for a while now.

Trackbacks

  1. [...] Quinoa for side dishes and lunch salads (inspired by Brittany @ A Healthy Slice of Life), coconut milk because Allie’s tummy doesn’t like cow’s milk right now (and my taste buds [...]

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