Cooking Quinoa

This ancient seed that poses as a grain has had much acclaim in recent years, and justifiably so. With an average of 16.2% protein per serving, it's no wonder this nutrient packed food has forged its way into our kitchens. Quinoa can easily substitute for rice or couscous in many of our recipes, and with its heartiness and nutty undertones it adds another layer of flavor for your palette to enjoy. So how exactly do we cook this food? Glad you asked.

Start off by measuring one cup of dry quinoa, and put it in a strainer. Rinse it throughly until the water no longer runs cloudy. Then dump the rinsed quinoa into a sauce pan.

For the liquid, I almost always use vegetable broth. As I have mentiond before, my favorite store bought brand is Central Market's. You can also use water, and you may want to add a dash of salt. I use a ratio of 1 part quinoa to 1 1/2-1 3/4 liquid. For example: If you have a cup of quinoa, use 1 1/2 cup liquid. I place the range there because, quite simply, I get carried away with cooking and forget to look at measurement lines, and I have found that an extra 1/4 cup of liquid means cook for another 3 minutes. It doesn't really ruin the quinoa.

Tip: If you are you going to be using a portion of your quinoa for a breakfast dish or something on the sweeter side, definitely reach for the water instead of the veggie broth.

I know a lot of packages say to use a 1 to 2 ratio of quinoa to water, but I find that it comes out way overcooked and mushy.

After placing all of that in the pot, bring to a boil. Once its boiling, reduce to a simmer and cover tightly. Allow to cook for 20-25 minutes, depending on how much liquid you use. When done, remove from heat and fluff with a fork. Your quinoa is then ready to enjoy!