Discover the Secret to Fluffy and Yummy Quinoa
Making Quinoa
I had a new recipe I wanted to make and it called for quinoa. I wrote about the recipe a couple of weeks ago. If you missed it, this is the link to the article - Peruvian Stir Fry
First things first though. I needed to know how to pronounce the word. It kept formulating in my mind and on my tongue as “quin-O-a.” Go ahead, laugh if you must. I know I did once I looked it up.
Quinoa is pronounced keen·waa.
Secondly, I had no idea how to make it. Instinctively I knew the directions didn’t tell me enough. The last thing I wanted was mushy quinoa.
So, I watched a few YouTube videos for tips. It didn’t take long to find a video and hear a voice that resonated with me.
Plus, who doesn’t want to know how to cook something perfectly?
Simplicity in cooking is key for me…plus this quick recipe used turmeric. What a great way to add nutritional value to a recipe. The turmeric gives the quinoa a beautiful golden color too.
Finally, it’s time to make the quinoa.
Ingredients — Makes 2 Servings
- 1/2 c quinoa
- 1 c filtered water
- ground pepper to taste
- 1/4 tsp turmeric
- 1 Tbsp sesame oil (gives the quinoa a nutty flavor)
Step 1: Rinse the quinoa in a mesh strainer. (41 seconds in the video.) I picked up a small strainer at a dollar store. I rinse a half at a time. It doesn’t take long. I use my Brita-filtered water to rinse. Let the water drain thoroughly through the strainer.
Step 2: Put the quinoa in the saucepan. (57 seconds in the video.) Add the turmeric and toast at low heat for about a minute. Next, add the sesame oil to coat the quinoa for another minute or so. You’ll know it’s ready for the water when you smell the nutty aroma.
Step 3: Add the water. (1:37 in the video.) Bring the water to a boil. On my cooktop, I set the dial between medium and medium-high.
Step 4: Once boiling, reduce to a simmer and cover for 15 to 20 minutes. I check the quinoa about halfway through and stir with a fork. Check again at the time on the package to make sure the water has been absorbed. Remove from the heat. Let the quinoa sit covered for another 5 to 10 minutes.
Step 5: Fluff with a fork and do your taste test. The result should be light and ever-so-yummy. I thenput the quinoa in a covered microwave dish. It’s now ready to reheat while you cook the stir-fry or to keep it chilled for a hearty salad.
Happy eating! 😋
Quinoa Facts
Is quinoa a seed or a grain? In my opinion, who cares? I’ve seen it written both ways.
What I do know from my research — the Incas called it “the mother grain”
and considered quinoa sacred.
Why sacred, you ask? Quinoa is packed full of nutrients — Protein, fiber, and it’s high in vitamins & minerals. Quinoa is also gluten-free.
Where is it grown? Quinoa has been grown for over 7,000 years ago in the Andes. It’s still primarily grown in Andrean countries (Bolivia & Peru) but now quinoa is also being grown around the world.
Can quinoa save the planet? Is it the super crop that can resist climate change? Or, will the planet’s savior (and ours to be able to live on Earth🌎) be the “new quinoa?”
There’s a lot of research regarding the issue with much more to learn. Refer to the resources below for more information.
Resources
'New Quinoa' Saves the Environment
Eat Well! Stay Well! Live Well!