← 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

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
food-to-live-by Food to Live By
by Myra Goodman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
flavor Flavor
by Rocco DiSpirito
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
new-american-table New American Table
by Marcus Samuelsson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
in-the-kitchen-with-david In the Kitchen with David
by David Venable
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?