← Back to Search Results
Basic Quinoa Recipe-8211

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

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
american-masala American Masala
by Suvir Saran
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
food-to-live-by Food to Live By
by Myra Goodman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
cooking-for-friends Cooking for Friends
by Gordon Ramsay
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
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?