So a few years back before quinoa was a big deal, I had a sample at Whole Fooods- it was yummy. I bought a big bag went home and started to cook it. It was a disaster. The texture was mushy- it had no taste and I burnt the bottom. Shhhhhh, I don’t think food blogger are suppose to say things like they failed at cooking something. I didn’t just fail, it was a EPIC failed. So, I took some time to really experiment on how to cook perfect quinoa and I nailed it. This recipe has a hint of cumin and thyme. It is cooked in vegetable broth for good measure. I also have lemon zest in it to add a exciting note. It quickly became one of my healthiest pantry staples. The fact that it is also that is incredibly easy and quick to cook.
So here are some facts about quinoa:
It is gluten-free.
It has way more fiber than most grains (I know it is not a grain but a seed).
It is rich in iron and magnesium.
It is loaded with antioxidants.
Basically it is super nutrias and good for you.
This recipe is so easy to make, you will differently find new ways to incorporate quinoa into a meal per day. I usually make a big pot and have left over for my grain bowls for lunch. I found that once I made enough for two days at a time- it was easy to substitute other grains. It is also very important that you wash quinoa. Quinoa can have a bitter taste if you don’t rinse it well.
Nothing beats a easy recipe, that is packed with flavor and is also good for you.
How to make the perfect quinoa
- 1 cup uncooked quinoa
- Olive oil
- 2 cups water or broth
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 garlic clove minced
- Zest of 1 lemon and juice optional
- Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse with cool water for about 1-2 minutes. This is important to get rid of the bitter taste.Allow to drain.
- Heat olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa. Add the cumin. Stir well.
- Stir in 2 cups of broth, garlic, thyme and salt. Bring to a rolling boil.
- Lower heat and cook, covered, for 15 minutes.
- After that remove the pot from heat and let stand for 5 more minutes, covered. Don’t even think about peeking.
- When 5 minutes has passed -Remove the lid. Add the lemon juice and zest. Fluff the quinoa gently with a fork, and serve.