But, it’s not really a grain. It’s actually the seed of a flowering plant! It’s very grain like in it’s texture and uses though, so that’s how I think of it.
I’d never heard of Quinoa (pronounced Qin-wah) until late last year. My husband’s uncle was in the hospital and we stopped by the hospital cafeteria for lunch on one of our visits. It was there, nestled in among other completely unhealthy looking foods that the hospital was selling, looking all pretty with little chunks of ham and onions (I paired it with some roasted beets and a chicken breast, not the other goodies hanging out around it.) After I ate it all, feverishly – it was that good, I went back and made a note in my trusty iPhone so I would remember the name of what I’d just eaten.
Since that trip to the hospital cafeteria, I’ve gone through several boxes of Quinoa on my own. My favorite way to prepare it is with bacon and Parmesan cheese. Yuuuummmm. The kids will even eat it, but not the hubby. It’s extremely versatile and can be outfitted as a side or a main dish.
I was scrounging for lunch today and knew I had veggies that needed to be used before they went bad (I hate how fast grocery store veggies go bad) and thought of the Quinoa in the pantry.
There’s no rhyme or reason to the measurements with the exception of the Quinoa and water. You want to keep that 1:2 (one cup of Quinoa for every 2 cups of water.) I started with boiling water, added the stiff veggies first, then the Quinoa and the softer veggies. It was all ready to go within 15 minutes.
Here’s what was in my Quinoa…
1 cup of Quinoa
2 cups of water
I ate two bowls of it. I really should have stopped after the first. It’s quite filling and 1 cup of Quinoa makes a good bit, especially when bulked up with veggies. It could have used a little salt, but otherwise it was great!
Next, I want to try is as a cold ‘salad’, maybe with some sort of Greek dressing, cucumbers and feta!