: Pronounced KEEN-wah, this seed has been called the "mother grain" and "the gold of the Incas." Cultivated in the Andes for over thousands of years, it is used in much the same way as other whole grains.
: Rich in iron, magnesium and fiber, quinoa is also unusually high in protein. One cup of cooked quinoa contains approximately eight grams of protein and 5 grams of fiber per cup. Containing all nine essential amino acids needed by the body, it is considered to be a “complete” vegetarian protein. It has a pleasant, nutty taste that goes well in place of other healthy grains in recipes.
: Cooking Quinoa is much like cooking rice. Wash the seeds in a strainer to remove the seed’s outer coating and natural bitterness before cooking. Drain well.
Use 1 cup of dry quinoa and approximately 2 cups of water or broth. This will yield about 3 cups of cooked quinoa. Begin by heating a saucepan with a little olive oil. Add the quinoa and cook, stirring, for about 1 minute to toast the seeds, letting the water evaporate.
I love to add some chicken broth and or fresh spices like rosemary from my garden or add some other herbs for a little flavor. Add the water (or broth) and seasonings and bring to a full, rolling boil. Lower the heat to lowest setting, cover, and cook for about 15-20 minutes. Turn off cooktop, remove pot from heat and let stand five minutes. Fluff and serve!
Try this mango quinoa salad. It is phenomenal!