Quinoa is one of the healthiest foods on the planet - it's packed with vitamins, minerals and protein. It's actually a seed, but it's cooked like a grain. The rich nutty taste is perfect in a pilaf, but it's just as good stirred in any salad. Because of its flavour, ease of cooking and high nutritional value, quinoa is one of the most common foods on my table. Serves 4.
Put 2 tablespoons of olive oil into a small saucepan with a tight-fitting lid over medium-high heat. Add 1 small minced onion and 2 cloves minced garlic and saute for a few minutes until they just begin to turn golden brown.
Add 1 cup (250 mL) rinsed and drained quinoa and continue cooking for a few minutes longer, stirring constantly, until quinoa is golden brown and toasted, about 5 minutes. This will add lots of aromatic flavour to the dish.
Pour in 2 cups (500 mL) of chicken broth or water, season with salt and pepper and bring to a simmer. Cover and cook until the liquid has been absorbed and the quinoa has unfurled and is tender, about 15 minutes. Let stand for about 5 minutes or so before serving.
Notes: Quinoa seeds grow with a naturally bitter coating that is easily rinsed off. Pour the quinoa into a fine mesh strainer and run lots of cold water over it before cooking.
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