In my opinion the most amazing ancient grain is Quinoa {let’s be clear quinoa is a seed and not a grain}. There are many different varieties of quinoa. Yet there is only a few popular ones sold in the stores. Usually you’ll see white, red or black usually sold. White Quinoa is the most neutral tasting of the three. Yet I like to eat a mixture mainly for the abundance of color. It’s so versatile in so many dishes. Quinoa has a pretty high protein content per serving at 8 grams. The protein is considered to be comparable to casein, which is a high protein from dairy products.
Quinoa has a sweet yet nutty flavor, with a delicate texture. Many consider quinoa to be a popular substitute for starchier pasta or rice. I rarely eat rice anymore because I’d rather the nutritional value I get from quinoa over rice.
When I do decide to make quinoa, I’ll usually make a big pot of it on a Sunday and eat it during the week with a variety of foods. Its perfect with vegetables, beans & legumes, tofu or even in salads. It’s one of the healthiest, easy to make lunch staples available. I always include quinoa in my food prep. It’s the one food that is a constant and I never get tired of. Hopefully this guide helps you to create that perfect and fluffiest quinoa you’ve always set out to make.
TIP: Be sure to thoroughly rinse your quinoa. By rinsing it you are washing away the natural, outer coating called Saponin. Once this is rinsed off, you are eliminating most if not all the bitterness.
First be sure to clean the quinoa. Rinse the dry Quinoa through a fine mesh strainer.
Then using the formula 1:2. Add 1 part Quinoa, plus 2 parts Veggie Stock or Water to a saucepan. If desired add a pinch {or 2 cranks of Ground Himalayan Sea Salt} and stir to combine. Bring the water to a boil. Cover the pot and simmer for 20 minutes.
Remove the pot from heat and let the quinoa sit 5 minutes {do not remove the lid before time is up}.
Remove the lid, fluff the quinoa with a fork. Serve as desired.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
Cooked Quinoa
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- 1 cup Dry Quinoa
- 2 cups Vegetable Stock {Water or a mix of both}
Ingredients
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|
- First be sure to clean the quinoa. Rinse the dry Quinoa through a fine mesh strainer.
- Then using the formula 1:2. Add 1 part Quinoa, plus 2 parts Veggie Stock or Water to a saucepan. If desired add a pinch {or 2 cranks of Ground Himalayan Sea Salt} and stir to combine. Bring the water to a boil. Cover the pot and simmer for 20 minutes.
- Remove the pot from heat and let the quinoa sit 5 minutes {do not remove the lid before time is up}.
- Remove the lid, fluff the quinoa with a fork. Serve as desired.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
