Quinoa is a staple in my kitchen! I love its sweet taste and texture. It is a delicious gluten-free whole grain with fiber and is one of the most protein-rich foods we can eat, containing all 9 essential amino acids (I just found that out myself!). This basic recipe is a no fuss, full-proof, always perfectly cooked, not mushy (very important!), fluffy, yummy whole grain side dish. It takes all of 8 minutes to get on the table! If you have some extra in the fridge (it keeps well–no clumps!), you will want to make the Quinoa Kale & Corn Salad with fresh mint–so tasty. I also like to serve my Chicken Fricassée over it. The options are limitless!
I like to use Bob’s Red Mills Quinoa (click here to see package and nutrition facts)
- 1 cup quinoa (dry)
- 1⅓ cups water
- Bring the water to a boil in a small saucepan
- Add the dry quinoa, stir once and cook, uncovered for exactly 6 minutes.
- Turn off the stove (don’t worry if it doesn’t look completely cooked yet—that’s OK at this point!) and cover for 2 minutes.
- Stir with a fork to fluff up and serve.