Easy Quinoa Recipe September 9, 2011Posted 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
1 Cup uncooked quinoa 2 parts water
2TBS Olive oil
3TBS Fresh chopped basil
Squeeze of fresh orange juice
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.
- 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.