Quinoa is a grain form Peru and Bolivia. It was cutivated and consumed by pre-Columbian civilizations. Quinoa is the best food for vegans an is fluten free! It contains essential amino acids that vegans do not get from the meat. Quinoa is also rich in complex carbohydrates and low in fat. Quinoa is also very versatile in the kitchen. It has salty and sweet recipes. So that means that you can eat quinoa for breakfast and dessert! In my blog I provide you some recipes about quinoa as breakfast.
As a main course quinoa is mostly paired with chickpeas and vegetables. This amazing ancient grain is also use to make veggie patties and balls.
In this post, I will teach you how to cook the quinoa. This is a frequently question that many of my clients ask me. I always make the reference to the rice cooking method. Cooking quinoa is easier, funnier, tastier and faster than cooking rice. The quinoa will take the flavor you add so be wise on choosing the best spices. I usually cook 1 cup of dry quinoa with 2+1/3 cup of water and that supplies 4 servings.
yield: 4 servings
For the quinoa:
1 cup dry quinoa
2cups+1/3 cup water
sea salt to taste
a pinch of paprika
For the saueed vegetables:
1 cup cut asparragus
2/3 cups baby tomatoes
1/2 cup sliced mushrooms
garlic to taste
a drizzle of organic coconut oil
For the quinoa:
1- In a casserole add the quinoa with 2 cups of water and spices. Cook on medium heat.
2- Let it boil and check the water ratio.
3- After boiling add the 1/3 cups of wate left and cook on low heat until the grain has opened completely.
For the vegetables:
1- In a big pan heated on medium heat, drizzle the organic coconut oil and sauteed the vegetables until soft and they had gained a reluctant color.
1- Once everything is cooked, served the desired portion in the serving dish and enjoy.