Description
A practical guide to making a versatile quinoa base that can be used in 50 different recipes for breakfasts, lunches, dinners, and snacks.
Ingredients
- 1 cup quinoa (white, red, or tri-color)
- 2 cups water or low-sodium broth
- 1/4 tsp salt
- Olive oil or neutral oil
- Salt and pepper to taste
- Various vegetables (spinach, kale, bell peppers, etc.)
- Legumes (chickpeas, black beans, lentils)
- Proteins (tofu, tempeh, chicken, salmon, etc.)
- Herbs & aromatics (garlic, onion, chives, etc.)
- Nuts & seeds (almonds, walnuts, etc.)
- Sauces & finishing ingredients (lemon, tahini, soy sauce, etc.)
Instructions
- Rinse quinoa under cold water in a fine-mesh sieve to remove saponins. Drain well.
- Toast rinsed quinoa in a saucepan over medium heat for 2–3 minutes for more depth.
- Add quinoa to a saucepan with 2 cups of water or broth per 1 cup of quinoa. Add salt.
- Bring to a boil, then reduce to a simmer. Cover and cook for 12–15 minutes until water is absorbed.
- Turn off heat and let rest covered for 5–10 minutes. Fluff with a fork.
- Cool quickly if making salads by spreading quinoa on a tray.
- Combine cooked quinoa with various add-ins and dress with sauces.
Notes
Refrigerate cooked quinoa for 3-5 days. Freeze for 2-3 months. Always rinse quinoa to remove saponins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Global