Today I was just making lunch for me but I figured I could use some extras for this week, so I made 2 servings. This recipe is easy to modify and easy to make in much larger batches for freezing or for a week of meal planning.
First I started with just some Red Pearled Quinoa and the bag said that about 1/4 cup dry was a serving, so I used 1/2 cup of dry red quinoa. You could use any kind for this recipe, this just happens to be the one I had in my cupboard. I used about double that amount for water plus a little (since some evaporates during cooking), so I probably used a little over 1 cup of water. I poured my water in the pot and set it to high to boil.
One thing about quinoa. The first time I ever made it, the recipe I used said to rinse the quinoa before cooking. It worked great. I have a mesh strainer that I use and it's perfect and no tiny quinoa pearls ever escape into the sink. Now, a while later i was on to my next bag of quinoa and this bag did not mention anything about rinsing, so I didn't . I DO NOT RECOMMEND THIS because the quinoa always turns out to be quite bitter and no amount of seasoning or cooking can undo this. Long story short, RINSE YOUR QUINOA BEFORE COOKING, it's really worth the extra 15 seconds. I have also found that by scooping the rinsed quinoa out of the mesh strainer with just a metal spoon is much easier and less messy than trying to "pour" it into the pot of boiling water.
After your quinoa is rinsed and bitter free and your water has started to boil add it to the pot. I also added 2 pinches of finely ground pink Himalayan sea salt, but this isn't required. A general cooking time for quinoa is about 18 minutes at a low boil or until all the water is absorbed. I always just wait for the water to be gone and I have never overcooked my quinoa this way. Another way to know that it is done is when the little white protein spiral starts to show in each pearl.
After your water is absorbed and the protein spiral shows then you can turn off the pot and add in your seasonings. I used garlic salt (i have both dried garlic and sea salt in a grinder but garlic powder, or fresh garlic, if you really like fresh garlic, with a little sea salt are great). I used some freshly ground black pepper and a large tablespoon of quinoa (going to be honest and say I didn't measure, but that's probably a good estimate). All seasonings are to taste, so add as much or as little as you like. The coconut oil really gives it a nice creamy flavor without being overpowering.
And that's it! This is a very simple recipe and a great starter recipe if you are new to quinoa. It's a really great grain that has limitless options and adapts well to both sweet and savory flavors and can be served warm or cold, night or day! I hope you enjoy it and stay tuned for more recipes coming soon!
Rachael's Super Simple Quinoa Recipe
Servings: about 2Total time: about 25 minutes.
Ingredients:
1/2 cup pearled quinoa (any type will work I used red)
About 1 cup +2 Tablespoons of water to boil.
1tsp pink Himalayan sea salt (optional)
1tsp ground garlic & sea salt OR 1/2tsp garlic powder and 1/2 tsp of sea salt
1Tablespoon Coconut oil (I always use unrefined virgin organic coconut oil) currently I am using this one.
Freshly ground black pepper to taste (I used about 1/4-1/4 tsp)
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