Quinoa, a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. (Source: wikipedia.org )
The first time I cooked Quinoa it tasted like grass. No joke.
Quinoa ‘keen-wah’ is super nutritious though:
- 220 calories (70 percent carbs, 15 percent fat, 15 percent protein)
- 40 grams of carbohydrates (13 percent daily value)
- 8 grams of protein (16 percent of daily value)
- 3.5 grams of fat (5 percent daily value with no saturated fat)
- A glycemic load (blood sugar spike) of only 18 out of 250
- 5 grams of fiber (20 percent of daily value)
- 20 percent of daily value of folate (various forms of Vitamin B) (source MNN )
I am trying again now and have found the secret is to cook it in some kind of broth whether that be chicken or vegetable. It’s actually just like cooking rice with a 1:2 ratio of “psudocereal” Here is a recipe that I tried this week and used what I had on hand.
1 c. uncooked Quinoa
2 c. water
1 t. chicken base
Bring quinoa, water and chicken base to a boil. Cover and turn down to low and simmer for 18 minutes. Fluff with Fork. (I’ve always wanted to say that 🙂 )
I added Black Beans, Salsa and then garnished it with a dollop of Plain, Fat Free Greek Yogurt and taco sauce. A super healthy and super filling lunch that makes 2 to 3 servings. It was great left over. Enjoy!