Hope your week is going well!

I recently received a question from a reader asking about quinoa, and I thought it would be a great idea to write a quick post on it.

Quinoa is an extremely versatile grain-like crop from South America (mainly the Andean region). Enjoyed both hot or cold, it pairs nutty flavors and asparagus tones, with a delightful fluffy texture and a slight, pleasing bite. It is a great substitute for rice and couscous, especially since it has a high protein content and is a great source of fiber, magnesium, and iron. Unlike other grains this one is gluten-free.

I like working with quinoa because you can change or enhance its flavor by adding spices, nuts, and/or infused oils.

Basic recipe
1 1/2 c. quinoa, rinsed
2 1/4 c. liquid*
1 tblsp of butter or olive oil
salt to taste

Tools:
medium pot or saucepan

Add the quinoa, liquid, butter, and salt into the medium pot (some people prefer toasting the quinoa for a few minutes over medium heat before adding the rest of the ingredients). Over medium high heat, bring to a boil. Once it´s boiling, cover and simmer over low heat for about 15 minutes. Make sure the quinoa is tender, turn of the heat and let stand covered for 5 more minutes. Fluff with a fork.

Easy right?

Hope this is helpful!

* The liquid can be water, broth, or stock.  Using the latter yields a more flavorful result.
Please note that the liquid:quinoa ratio might change depending on the altitude at which you live.  High altitude regions (ex. Mexico city) will need more liquid and time than the one stated above. This is due to the difference in pressure.