Quinoa has become a stable in our family for the last couple of years. You might have read some of my quinoa posts in the past. But if you’re new here, you might want to check out some of my yummy quinoa recipes: Quinoa Black Bean Salad and Easy Peruvian Quinoa Chowder. Since our love for quinoa is a growing one, I felt that it deserves a proper introduction!

Quinoa (pronounced Kin-wah) looks and tastes like a grain, but it’s not a grain? Quinoa is closely related to the spinach and beet family that contain antioxidants, heart-healthy fats, and calcium. It’s also high in protein. It can be eaten like rice or barley, but of course, in a hearty soup or salad, quinoa could be served as a standalone meal.

How to cook quinoa:

The ratio of quinoa to water is 1 to 2.

For example:

•  To cook 1 cup of quinoa, add 2 cups of water to sauce pan.
• To cook ½ cup of quinoa, add 1 cup of water to sauce pan.

Rinse quinoa before cooking. Put quinoa and water into a pot and bring it to a boil. Cover and simmer at low heat until quinoa absorbs all the water, about 12-15 minutes. Then remove from heat. Keep the lid covered and let it sit for about 5 minutes.

Yield:

1/2 cup of uncooked quinoa makes 2 cups cooked.

1 cup of uncooked quinoa makes 4 cups cooked.

Note: you can substitute water with chicken or vegetable broth.