I discovered quinoa (pronounced keen-wah) about 3 years ago. You’re going to read a lot here about how I discover new foods from foodblogs around the world and this is no exception. I cannot remember exactly where I first read about quinoa but I became obsessed. I watched video after video on how to cook it. Boil, steam, bake etc. I read dozens of recipes and did tons of research.
Finally, I took the plunge and bought myself a pack of organic superfood. The Quinoa. You can read all about the health promoting properties of quinoa here, here and many other places. Hence, I won’t say too much about it other than the fact that I do feel better having quinoa compared to plain starchy white rice.
Most recipes out there call for white quinoa and that is fine but I recently bought a pack of red quinoa and I tell you, it’s probably twice as tasty as the white. The price is equally as splendid (read: more expensive of course). So what I do is I buy a pack of white and a pack of red, mix them up in a container and voila! I get to have some of the nutty crunchy reds while not having to break the bank. Though yes, it is not the cheapest grain to have. I don’t have it everyday myself. Only when I’m feeling like having something more nutritious or when I’m up to it. I wish I could have it everyday but then it may be a little to harsh on the pockets. So I limit it to once in a while and I’m happy about it.
I read that quinoa has a bitter coating around each individual grain to keep away birds and insects. Most quinoa I can find are organic and pre-washed so I have no worries. BUT having said that, I still give it a rinse. Just for a peace of mind. 🙂
Once most of the water has evaporated but the quinoa still looks damp, I’ll cover the pot fully and turn off the flame. Like rice, you need to let it sit covered so the quinoa steams and the excess water is absorbed. Now, quinoa swells up to 3 times it’s original size so 1/2 a cup goes a really, really long way. And it keeps me full for long too.
My bad for not having a close up picture of the finished product but you’ll see quinoa a lot on here so no worries.
I eat quinoa like how I eat rice. When you first try quinoa, you will be conscious of the difference of texture and flavour compared to rice. Quinoa’s grains don’t clump like rice. It’s almost like eating sesame seeds except that there’s a bit more fluff and texture. A friend’s baby has quinoa porridge everyday. Now, if a baby can take it, I’m sure you can.
If you do try it or is already hooked onto it, do share how you usually prepare it and what you usually have it with!
As my alma mater says, “Ancora Imparo”. 😉
“And the Lord said, If ye had faith as a grain of mustard seed, ye might say unto this sycamine tree, Be thou plucked up by the root, and be thou planted in the sea; and it should obey you.” (Luke 17:6)
1/2 cup Quinoa (I use a mix of white and red)
1 cup Water
a pinch of Salt
- Rinse quinoa under cool running water in a sieve or fine mesh colander.
- Pour water, quinoa and salt in a pan and bring to boil.
- Turn heat down to low, partially cover pan and let it simmer for about 10 minutes or until water is almost fully evaporated but grains are still damp.
- Cover pan and turn off flame. Let it sit for another 10 minutes to steam.
- Fluff with fork and serve like how you would rice.