Quinoa is a gluten-free seed that is eaten like a grain. It is high in protein, fiber, magnesium, B vitamins, iron, potassium, calcium, and vitamin E. It sounds perfect, so why aren’t you eating it? Quinoa can be used in place of rice, pasta or couscous. You may have tried it but prefer the taste of the ingredient the quinoa replaced. You may not like the quinoa because you aren’t cooking it properly. I encourage you to give this little seed another chance. It is important to rinse quinoa with water prior to cooking to get rid of saponins, which are found on the outer layer and can have a bitter flavor.
Here is how I cook a cup of quinoa:
- Rinse 1 cup of uncooked quinoa in a fine mesh colander.
- Place 1 tablespoon of butter or olive oil in a saucepan and heat over medium heat.
- As the fat begins to melt, add the rinsed quinoa and ½ teaspoon of salt.
- Saute the quinoa for 2 minutes.
- Slowly pour in 2 cups of water or chicken stock and bring to a boil.
- Cover the pot and reduce the heat to low.
- Cook for about 15 minutes. The quinoa is done when the water is absorbed and the seed is soft and fluffy.
- Turn off the heat and leave the pot covered for an additional 5 minutes.
- Season the quinoa and enjoy!
Quinoa is the perfect canvas for any flavor. Here’s a recipe that can be a side dish or a main course.
Roasted Broccoli Quinoa
- 1 cup uncooked quinoa
- 1 large head of broccoli (florets removed and chopped)
- 1/4 cup + 1 tablespoon olive oil (divided)
- 1 tbsp dijon mustard
- 2 tbsp honey
- juice of 1/2 lemon
- 1 clove garlic (minced)
- ½ cup chopped walnuts or almonds
- salt+pepper
- Preheat the oven to 425 degrees.
- Cook quinoa according to directions above, then set aside.
- Toss broccoli florets in 1 tablespoon olive oil and place on the baking sheet. Season with salt and pepper.
- Roast for 20-30 minutes, or until the broccoli is tender and golden.
- Meanwhile, make the dressing. Combine dijon, honey, lemon, garlic and 1/4 cup olive oil in a small bowl and stir to combine. Season with salt and pepper to taste.
- When the broccoli is roasted, pulse the florets in a food processor.
- In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top and mix to combine. Add walnuts or almonds.