← Back to Search Results
Basic Quinoa

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Unadorned but appealing. I love the tiny stars it makes.

Yield: Serves 4

Ingredients

  • 1 cup quinoa
  • 2 cups water, preferably spring or filtered
  • ½ teaspoon salt

Directions

1. Place the quinoa in a fine-mesh sieve and rinse thoroughly several times, swishing the grains with your hand. Drain well.

2. Bring the water and salt to a boil in a saucepan and drop in the washed, drained quinoa. Stir once and let the water return to a boil. Lower the heat to a simmer, cover, and cook for 12 to 16 minutes, or until the water is absorbed and the individual grains have turned translucent, bordered by the white germ, making tiny little stars if you look closely.

3. Turn off the heat and let stand for a few minutes. Fluff and serve.

Notes

Variation

TOASTED QUINOA:

Unlike millet, which positively requires pantoasting to be at its best, quinoa’s flavor is plenty good as is. Still, it does gain an extra dimension when pan-toasted. Alter washing and draining, place it in a dry cast-iron or nonstick skillet and toast, stirring frequently, over medium heat, until it is slightly more golden in color, more aromatic, and making a popping, cracking sound (about 3 minutes). Then proceed as for basic quinoa.


© 2002 Crescent Dragonwagon
 

Nutritional Information

Nutrients per serving (% daily value)

156kcal (8%)
24mg (2%)
0mg (0%)
0mcg RAE (0%)
241mg
85mg
6g
0g
3g
27g
0mg (0%)
296mg (12%)
0g (2%)
3g (4%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
living-raw-food Living Raw Food
by Sarma Melngailis
in-the-kitchen-with-david In the Kitchen with David
by David Venable
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
good-to-the-grain Good to the Grain
by Kim Boyce
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?