The Quinoa Project

 

 

Is it a grain? Bird food? Or a delicious, most versatile and easy to prep legume?

If I try and stick to my promise with this blog and help all of you transition into this optimized diet,

Where 100% of the fuel you put into your body will energize you and enrich you, than one of the absolute top staples is quinoa.

In the quinoa project I will explore a variety of ways to approach this grain ingredient, share some of yours if you have it!

The population is divided between those who never heard about it, those who tried it but really didn’t like it and the last group, which I belong to who enjoys it in many different ways.

So, here it is once and for all, the proper way to cook it. If you have had a bad experience give this another shot.

Quinoa comes in many colors, white, red, black, orange, pink and purple. The different varieties have slightly different nutritional value, the darker shades have higher protein content.

Basic quinoa recipe?

So, no excuses anymore, if you have not tried it, please do. If you tried it and hated it, then try again, using my method. When you cook it, make more than you think you need, it keeps in the fridge for a whole week. Once cooked, it is easy to assemble into a meal.

1.      First and foremost-rinse, rinse, rinse. Best to let it sit in the water and drain, repeat three times

2.      The water should look clear, not cloudy when you are done washing

3.      Place in a pot of water using 1:1 ¼ quinoa to water ratio.

4.      Add salt or replace water with broth, I sometimes cheat and use a broth concentrate, the one that is clean without any additives

5.      Cover and boil. Reduce to simmer when you hear the steam trying to escape…

6.      Cook for 10-15 minutes until all the water evaporate.

7.      Let sit for at least 5 more minutes (don’t be tempted to open the lid)

Quinoa Pilaf

Finely chopped onions of any kind, shallots could work well.

Finely chopped mushrooms of choice

Chopped garlic

Olive oil

Sauté onions and garlics on medium heat, once the onions become translucent, add the garlic and the mushrooms sauté till the mushrooms soften up. When ready spoon some of the quinoa in and mix it up. Garnish with chopped parsley, chives or any other herb of choice.

Eat as a main or side dish.

1 tsp of honey

Cook togetehr until the quinoa dissolves and thickens the liquid, add cinnamon and honey or maple syrup

 

You can use either pre-cooked quinoa or a raw one.

1 cup cooked quinoa

1/2 almond milk or other liquid of choice, you can use hemp milk, coconut milk or dairy

Pinch of cinnamon

1 tsp of honey

Cook together until the quinoa dissolves and thickens the liquid, add cinnamon and honey or maple syrup

 

Quinoa porridge

 

You can use either pre-cooked quinoa or raw one.

1 cup cooked quinoa

1/2 almond milk or other liquid of choice, you can use hemp milk, coconut milk or dairy

Pinch of cinnamon

1 tsp of honey

Cook togetehr until the quinoa dissolves and thickens the liquid, add cinnamon and honey or maple syrup

 

 

 

 

Quinoa Tabouli with cranberries

 

Quinoa salmon patties

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