Tuesday, March 13, 2012

Quinoa - How We Prefer Cooking It

We recently started eating Quinoa.  We love it...but we usually have it maybe once every couple of weeks. Quinoa can be a rice replacement, made into salads, used in chili, etc.

Most bags of quinoa come with cooking instructions on the back and there are many recipes online on how to cook quinoa.  For us, we prefer cooking our quinoa with chicken broth and adobo seasoning in a rice cooker.  We also use less liquid than most recipes call for since we prefer our quinoa on the drier, crunchier side.  Our cooked quinoa resembles tabouleh.

You can serve your quinoa straight out of the rice cooker after you fluff it or you can add a number of ingredients to it including garlic, bell peppers, cilantro, lemon juice, spices, etc.

Serves 3-4 as a side
Prep Time: less than 5 minutes
Cook Time: automatic with your rice cooker (ours takes around 40 minutes or so)

1 c. quinoa
1 1/4 c. chicken broth (low sodium)
1/2 t. adobo seasoning (or 1 /4 t. garlic powder)
splash of olive oil (optional)

Add all ingredients to your rice pot (the quinoa we buy is ready to cook, no washing required), give it a mix and turn your rice pot on.  As soon as your rice pot turns off (ours beeps when it's done), open the pot, transfer quinoa to a large bowl and fluff your quinoa.  Leaving your quinoa in the pot too long will dry the quinoa out.


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