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Quinoa

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

Pronounced "keen-wah", this grain (actually a seed) originated in the Andes Mountains in South America where it was once a staple food for the Incas.  It has a delicious light, nutty flavor.  When it cooks the grain opens up to make tiny spirals.  Quinoa contains all 8 amino acids and therefore has better protein value than most grains.  A nutrient-dense grain; perfect for those who have elevated needs, such as pregnant or nursing mothers.

1 cup quinoa
½ teaspoon sea salt
1 ¾ cups water

Rinse quinoa with water and drain.  Place rinsed quinoa, salt, and water in a 2-quart pot.  Bring to a boil, reduce heat to low, cover, and let simmer 15-20 minutes.  Don't stir the grain while it is cooking.  Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed. Fluff with a fork before serving.

Preparation time: 20-25 minutes
Makes 2 ½ - 3 cups

5 Comments:

Rhonda Atwood
I recently made your amazing Emerald City Salad and loved the flavor, but was not crazy about the texture of the wild rice. Would it work to use quinoa in the recipe instead, or would that be too mushy? By the way, I have bought your book and also tried many of the recipes in your videos. Heavenly!
February 26, 2009, 11:55 am

Cynthia Lair
Rhonda, I think that you could use almost any whole grain in the Emerald City Salad recipe. The trick is to cook the whole grain knowing that you will be making a salad out of it. Make sure the water, grain and salt are at a full boil before you turn it down to simmer. DOn't touch the grain while it is cooking or it will end up mushy. Tip the pan and check the grain when you think it is done. If there is even one drop of water, put the lid back on and let it finish absorbing. When you can tip the pan and there is not one drop of water, take off the lid and let the grain rest for 10 minutes. Wild rice takes a very long time to get tender and absorb all of the water. At least an hour. If you don't give it all the time it needs or have the heat too high it can turn out mushy or tough. Wild rice cooked just right makes a very nice salad but it can be challenging. Happy whole grains! Cynthia
February 26, 2009, 3:09 pm

Bernadette
Can I cook brown rice and quinoa together in the rice cooker?
June 13, 2009, 1:20 pm

Cynthia Lair
Bernadette, Never tried both in the rice cooker. Since quinoa cookes in 15 minutes and brown rice in 45 there's a chance that the quinoa would be a bit overdone (too soft) or the brown rice underdone...
June 14, 2009, 9:49 am

Rachel Cohen
To wash the quinoa, I use a cone coffee filter (permanent not disposable). The grains are so small that this seems to be the best way to strain them.
June 26, 2009, 7:05 am

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