When you have allergies, things get interesting. I am allergic to corn and fairly sensitive to wheat. I get tired of rice and oats as my grain choices.
Recently I tried couscous and then quinoa. Oh, quinoa, where have you been? Versatile and higher in protein because it’s a nut that thinks it’s a grain, haha, quinoa is super easy to cook and relatively inexpensive. It’s grown mostly in Peru and Bolivia and is a member of the amaranth family, for those of you interested.
One thing I did was to invest in a simple fine mesh strainer. Quinoa has a natural coating, called saponin, that can make it taste bitter or soapy if you skip this step, After that, you need a simple pan, two cups of liquid to a cup of quinoa, and you’re ready.
I bring two cups of water, milk, or broth to boil along with the quinoa. After it boils, I reduce to simmer, cover, and cook fifteen to twenty minutes. That’s it. I use milk for breakfast quinoa and water or broth to make a more savory batch.
You can use quinoa for warm breakfast bowls like you would oats. Add in fruits, nuts, a bit of milk, and it is amazing. For lunch, I love adding it to my salads to get a boost of extra protein and heartiness. At dinner time, quinoa makes a great side or the basis for a food bowl. I love food bowls! Meat and/or beans, veggies, quinoa and, if I am feeling ambitious, a quickly made tahini based sauce. Or salsa, barbecue sauce, squeeze of lemon or lime, etc. Healthy, quick, filling, delicious.
Have you tried quinoa? Or are you a no-grain type of eater? Yes, I realize some people feel much healthier that way. Drop me a line and share your quinoa recipes. Or, let me know the types of things you would love to see on the blog.