Information
Notes
I love quinoa for its extraordinary nutty flavor and the texture of the round translucent grains which snap in your mouth. I also love its versatility: It’s so light and fluffy you can eat it as a hot breakfast cereal as easily as you can a savory side dish. And as the mother of a picky eater who lives on carbohydrates like pasta and grains, I love its high nutritional profile.
Although the instructions on the package direct you to boil the quinoa in plain water, I prefer its flavor when simmered in broth along with some vegetables for seasoning.
Be sure to thoroughly rinse the grain under cold running water to rid it of any bitter saponin residue.
Ingredients
- 1 cup quinoa
- 1 onion
- 2 carrots
- 1 tablespoon vegetable oil or olive oil
- 2 cups chicken broth or water
- ½ teaspoon salt
- Freshly ground black pepper
Directions
1. Place the quinoa in a sieve and rinse under cold running water for about 1 minute. Finely chop the onion and carrots.
2. Heat the oil in a medium-size saucepan over medium heat. Add the onion and carrots and sauté, stirring frequently, until the onion is translucent, 4 to 5 minutes. If the vegetables begin to stick to the bottom of the pan, add a tablespoon of water and continue to cook.
3. Add the quinoa and sauté for another minute. Add the broth, the salt, and pepper to taste. Cover and simmer over low heat for 10 minutes. Remove the pot from the heat and let it stand covered 5 minutes longer. Adjust the seasoning and fluff up the grain with a fork before serving.
Variation
No-Frills, Fail-Safe Quinoa: After rinsing the grain, cook it in boiling salted water until tender, 12 to 15 minutes. Drain for at least 5 minutes before using further to ensure it won’t be waterlogged. To reheat, simply sauté it in oil or butter, or dress it with ¼ cup salad dressing of your choice and serve it in a salad. Fluff it up with a fork before serving.