Quinoa (keen-wa) is an awesome grain. It’s a whole grain, Good for You, and cooks in only 20 minutes (rather than the 1 hour plus of most other whole grains.) My children call it fish eye-balls because it is a small round grain that forms a little spiral when it cooks. For a quick, Good for You, wholegrain dish that tastes delish try:
Lisa’s Good for You-Naturally!™ Confetti Quinoa
I cook this in my Miracle brand electric stainless steel rice cooker. Other ways of cooking it may require different proportion of water. Most stovetop recipes say twice as much water as quinoa.
- 4 c. quinoa, organic
- 5 1/2 c. pure water
- medium chopped onion (organic)
- 2-3 stalks celery, chopped (organic)
- a big squirt of Bragg’s Liquid Aminos
Takes approx. 15-20 min to cook. (only 2 minutes if you cook in a pressure cooker)
Steam 16 oz. frozen organic mixed vegetables (or a nice fresh mix, if you’re doing better than me today.) I use Cascadian Farms which has diced carrots, peas, and corn. (If you’re doing better than me today, you could also saute your onion and celery in a bit of extra virgin olive oil before adding to the quinoa.)
When both are finished, mix together and serve with a big leafy green salad. The 4 cups of dry grain makes more than enough for our family of 8. As our boys get older, we’re having to prepare bigger batches of everything.
