Quinoa (pronounced KEEN-wa) is an ancient grain that has made a real splash in the United States in the past few years. I think that the fact that it is easily and quickly cooked is part of the reason that it has become so popular. For years, people have associated whole grains with brown rice and other grains that take nearly an hour to cook stove top, therefore; whole grains seemed like too much work. Whatever the reason, quinoa is more readily available then ever. It is usually available in the bulk bins at grocery stores, but now is being found prepackaged in the isle with the rice. If you have not tried it yet, you may be pleasantly surprised.
Cooking time is quick; about 15 minutes.
1 cup will yield 3 cups cooked.
1 part grain to 2 parts liquid is standard (some people will go a bit less on the liquid for a firmer texture)
basic cooked quinoa
1 cup quinoa
2 cups stock, water, or broth
In a medium saucepan, begin warming the liquid that you are going to use. While the liquid heats,
rinse the quinoa under cold running water for 2-3 minutes. Drain of any excess water.
Combine the quinoa and hot liquid. Bring to a boil. Reduce the heat to a medium low and cook until the liquid is absorbed (about 15 minutes). Fluff with a fork before serving.
Quinoa seems to be a great substitute for rice in many households. It is finding it's way into casseroles, soups, salads, and desserts. Many people starting to get whole grains into their diet find quinoa appealing. Its light and creamy texture doe not scream "whole grain, or high fiber". It is a small grain that is easily added to dishes with little or no resistance from the clan. Parents and children alike seem to enjoy quinoa as it is added into the diet. If you have been thinking of adding more whole grains this is a good place to begin.
savvy vegetarian (a great how to cook guide plus a question and answer section about the grain)