Light fluffy quinoa

Quinoa- the somewhat mysterious superfood. It seems to show up at every potluck, and you know you should try it ….but do you? I have had some really terrible quinoas in my day. Cold gloppy or lifeless, so I get the apprehension. So what is the magic secret with Quinoa? does it really have to be that way? The answer is no, it doesn’t and shouldn’t be that way.

Quinoa is a gluten free seed from South America. That when prepared properly can yield a delicious dish packed with protein, iron, fibre, antioxidants and tons vitamins that is great for you health. It is really considered a superfood. Problem is most people do not take the time to care for the cooking of it.

Just like rice has starch on exterior – Raw Quinoa has a residue on the exterior of the seed that is often very bitter, and the easiest was to remove this is to simply wash it off well. Wash your quinoa under water – two or three times to fully remove bitterness.

Unlike rice however – it is not a 2:1 ratio. People mess this up all the time even packages will tell you 2:1 and unless you live in a super dry climate it simply doesn’t work. You will get gummy sticky quinoa. Not good eats…solution – reduce liquid. Since doing this it works EVERY single time!

Toasting washed quinoa in a sauté pan – with some oil helps develop nutty flavour. careful don’t burn it as it does heat up quickly

Using vegetable or bone broth, chicken stock for savoury meals in place of just water not only bumps up flavours but you get all the added benefits of the stock as well!

This will yield a fluffy quinoa with distinct kernels – no mush or mess. One where you can easily use it for a tasty side, main meal or as a stuffing. My kids, prefer this to rice, and it’s healthier so why not right!

Fluffy quinoa

  • 1 cup raw quinoa
  • 1 3/4 cup chicken stock or water
  • 1/4 tsp salt
  • 1/4 cup diced onion
  • 1 clove garlic pressed
  • 2 tbs olive oil

Rinse quinoa well in a sieve – moving seeds vigorously. Set aside to drain

In a sauce pot add oil and onions and garlic. Sauté until just starting to golden. (Add quinoa to pot. You may hear popping or sizzle) stir to ensure it doesn’t stick. You don’t want to brown the quinoa – just heat it through. You will want to do this for a few minutes – if quinoa is browning quickly turn down heat.

Once quinoa has been heated through and mixed with onions add your liquid and salt. Stir and Bring up to boil. Once it boils place on a tight lid and reduce heat to low and simmer for 15 minutes.

Once cooked remove from heat and leave with lid on for another 5 min. Fluff with fork and serve.

This quinoa is also great cold straight from fridge.

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