Beside the obvious nutritional benefits, the draw is the texture… bit crunchy and chewy and still firm after cooking. The large seed heads make up nearly one half the plant, vary dramatically in color.
Quinoa is considered a leafy grain as is amaranth and buckwheat rather than a grass grain such as barley, millet, oats, rice, teff, and wheat. A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for minutes or until the germ separates from the seed.
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Cook it. Cover the pot.
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On medium-high heat, bring the quinoa and water to a boil, then reduce to low and simmer for minutes. Each seed becomes fuller and takes on a curly shape. Serve or Store.
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Now that you know how easy it is to make quinoa, you need some ideas on what to make. It can be a side dish, a casserole, salad base, and so much more. And of course, Mindful has quite a few recipes for healthy quinoa dishes with full flavor:.
Baja Fish and Quinoa Tacos. Mediterranean Spinach and Quinoa Salad.
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Grilled Pesto Salmon with Quinoa and Veggies. Quinoa Stuffed Bell Peppers.
Keen on quinoa
In a large pot, bring 2 cups of water to a boil. Add quinoa and bell peppers.
Reduce heat, cover, and simmer minutes or until quinoa is tender. Remove lid and add vinegar, oil, and spices.
Stir to combine. If additional water remains, simmer a minute or two — stirring frequently — until liquid evaporates.
Nutrition analysis per serving : calories, 10g fat, 5mg sodium, 32g carbohydrate, 4g fiber, 6g protein. Posted by. Caitlin Mellendorf. January 11,