Easy Quinoa RecipeQuinoa is a light, fluffy grain with a slight nutty flavor. High in protein, quinoa is a tasty alternative to rice or couscous and it's delicious served with chicken or fish.
This recipe calls for half red quinoa and half plain quinoa. I like the way the blend of both colors looks on the plate. But you can use all red or all white if you prefer.
Quinoa (pronounced "KEEN-wah") should be rinsed thoroughly before cooking it, or it could have a bitter flavor. Finally, the recipe below uses the standard absorption cooking method, but you could also prepare quinoa using the pilaf method.
Also check out this Quinoa Salad Recipe.
Cook Time: 30 minutes
Total Time: 30 minutes
- ½ cup plain (white) quinoa
- ½ cup red quinoa
- 1½ cups chicken stock
- 2 Tbsp finely minced onion
- 2 Tbsp butter
- Kosher salt, to taste
- Rinse the uncooked quinoa in a mesh strainer under cold water for a minute.
- In a heavy-bottomed saucepan, melt the butter over low heat then add the minced onion and cook for a few minutes or until the onion is translucent.
- Add the stock, salt to taste and bring to a boil. Slowly stir in the quinoa and lower heat to a very low simmer.
- Cover tightly and cook for about 20 minutes or until all the liquid has been absorbed. The tiny germ will uncoil from the quinoa seed when it is fully cooked.
- Remove from heat and let stand, covered, for five minutes. Fluff with a fork and serve right away.