Some people – like me – need to eat often. And I really like to eat. 🙂 But way too often I feel empty again not too long after eating. Enter: Quinoa!
Quinoa is high in protein, vitamin B, calcium, amino acids, and is gluten free. It serves up like a carb (instead of rice or potatoes), but lasts like a protein.
Always, always, ALWAYS rinse the quinoa well to rinse away the bitter coating. I also like to toast the quinoa with garlic, and use chicken broth instead of water for cooking. Here’s the simple way to cook quinoa:
In a saucepan, heat olive oil, and cook garlic for 2 minutes. Add the quinoa and toast them together for another 2-3 minutes, making sure it doesn’t scorch.
Add chicken broth. Partially cover the pan and simmer until all the liquid is absorbed – about 20 minutes. Before serving, stir in butter.
I often put the quinoa into a small dish, press it in, then flip it out onto a plate – a trick I learned from a friend in Sweden.
PrintEasy Quinoa
Ingredients
- 1 cup quinoa – red, white, black, or mixed – well rinsed
- 2 Tbsp olive oil
- 3 cloves garlic, finely chopped
- 2 cups chicken broth
- 1 Tbsp butter
Instructions
- Thoroughly rinse quinoa in a mesh sieve with cold water
- In a saucepan, heat olive oil over medium heat
- Cook the garlic for 2 minutes
- Stir in the quinoa and toast for 2-3 minutes
- Add the chicken broth, bring to a boil, and simmer with the lid partially covering, for about 20 minutes
- Before serving, stir in the butter
