Easy Quinoa Recipe September 9, 2011
Posted by @Melonie in : Dishing It , trackback
Finding new grains to replace wheat is an adventure. Quinoa is an ancient grain “the gold of the Incas”. (Doesn’t that sound sophisticated?) It’s an amino acid-rich protein that is closely related to spinach, beets and, ummm, tumbleweeds. It’s essentially a seed that is cooked like rice. The texture is different than rice; it starts out looking like bird seed and plumps up into moist little sticky balls that bond together. Some describe it as having a smooth, nutty flavor. For me it is savory. It will absorb the taste of just about anything you mix with it.
Most importantly, quinoa is gluten free.
This morning I wanted to mix things up as I’m getting a bit tired of rice this week. Although it was a meal saver during last nights power outage! I discovered on the back of the box that you can make it in your rice cooker. Fast, easy, today’s lunch, score!
Easy Quinoa In Your Rice Cooker
4 servings
Ingredients:
1 Cup uncooked quinoa 2 parts water
2TBS Olive oil
3TBS Fresh chopped basil
Sea salt
Squeeze of fresh orange juice
2TBS Capers
Preparation:
Mix all ingredients in your rice cooker and hit the on button. After it has completed cooking let it sit for 5-10 minutes, then fluff it with a spoon or fork. Salt to taste and be sure to mix it up to evenly disperse the flavors. Serve hot or cold.
More Ideas:
- When served cold you might add some chopped olives and a squeeze of lemon. Zesty quinoa salad is great on warm days.
- Serve hot as a side dish with organic chicken, wild salmon or shrimp.
- Eat as a main vegetarian dish with sliced tomatoes and cucumbers.
- Pile on top of your salad to add texture and interest.
Where to buy this grain: Trader Joes or Henry’s in the box, Henry’s from the bulk bin, many national grocery chains in the grains aisle where you’d find your rice. Online.
