It’s not fancy! it’s the no fuss, full-proof, always perfectly cooked, not mushy, fluffy, yummy SIMPLY QUINOA wholegrain accompaniment to any dish and it takes all of 8 minutes to get on the table! You can also mix in French lentils and serve it with Grilled Veggies over mixed greens for a complete meal-how simply delicious and nutritious is that?!
SIMPLY QUINOA
It’s not fancy! It’s the no fuss, full-proof, always perfectly cooked, not mushy, fluffy, yummy SIMPLY QUINOA wholegrain accompaniment to any dish and it takes all of 8 minutes to get on the table!
Servings 6
Calories 222kcal
Ingredients
- 2 cups dry quinoa
- 2 1/3 cups water
- 1 tsp turmeric
- pinch of salt
- You just have to follow this little recipe to the letter:
Instructions
- Bring water and turmeric to boil in a saucepan.
- Once the water is bubbling, reduce the flame/heat to medium (in other words, not full blast or the quinoa will "spit" at you as it cooks !!) and add dry quinoa, stir once and cook for exactly 6 minutes, uncovered.
- 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. It's OK to keep covered longer until ready to serve because it will not clump and just stay perfect!
- Add a pinch of salt, stir with a fork to fluff up and serve.
Nutrition
Calories: 222kcal | Carbohydrates: 33g | Protein: 8g | Fat: 4g | Fiber: 5g
I made this for the first time tonight but without the Turmeric since I don’t have any. I’ve actually never ever tasted Quinoa before now. Is it supposed to be a bit crunchy? Or did I make it wrong? Is the Turmeric just for flavor or was that a necessary ingredient?
Hi Rebekah, Quinoa should not be crunchy, it should come out just right if you follow the directions exactly. Turmeric is not necessary; it’s just great nutritionally and also adds a beautiful color to the quinoa. Try also this recipe for exactly 2 cups of cooked quinoa: https://cuisinicity.com/basic-quinoa/ I hope this is helpful! 🙂
My cardiologist from India taught me to toast the quinoa in a tsp of olive oil for about five minutes before adding the water. It gives it a rich almost nutty flavor and the quinoa is never mushy.
Yes, thank you Debra, that’s very good advice! In fact, that’s what I used to do too, but as I am always looking to simplify, I find that this is quicker and never mushy so it’s a nice alternative when you are short on time!
bonjour, to-day :mrs cuisinicty’s recipes! simply quinoa and carotts à la charmola! qui dit mieux? just perfect! merci et bonne journée ! martine de France
Great combo!! I love it Madame Martine!!
I made this tonight and it was delicious! Thanks so much for the recipe. My husband and I are trying to include turmeric in our diet . Love your
Kitchen Videos! I will be trying more of yourrecipes.
I am so happy to hear it Meredith!! Welcome to the cuisinicity table and bon appétit! 🙂
Is it necessary to rinse the quinoa first? I was under the assumption that it would be bitter unless rinsed. Your thoughts are appreciated.
NO need, Claudia! it’s perfect just as is!
I’ve got a bag of quinoa that’s been staring at me for a while now, wondering if I would ever cook it. Now I will!
YES!!!! You go Laura!!! Do let me know how you love it!!
Now that makes me so HAPPY my college girl! Thank you my Valérie!
Best way to make quinoa! I can easily do it in 10 minutes even with my busy college schedule!
have you used beets in chocolate cake
Wow! You must be reading my mind! I am literally in the process of creating such a “red velvet” chocolate cake using grated raw beets! That’s amazing you are asking that this week! I haven’t perfected it yet, as I am still “playing” with the sugar amount and fat content at the moment to fine tune or titrate it to that perfect threshold of nutritious and delicious, but stay tuned! Do you have one you recommend? I always love exploring new recipes! Thank you for that wonderful question!