Nutrient-dense and packed with protein, quinoa offers a nutty, earthy flavor that makes it easy to love. With the right preparation and cooking method, you can make perfectly fluffy quinoa every time. It is a versatile base for wholesome meals.

Getting to Know Quinoa: A Protein-Rich Staple

Quinoa (pronounced KEEN-wah) has become famous in the last decade as a superfood because of its high levels of protein and nutritional value. One cup of cooked quinoa contains 8 grams of protein, more than any other grain. Technically, it’s actually not a grain, but a tiny seed from South America, where it has been cultivated for thousands of years. To the Incas, quinoa was a sacred food; they called it the “mother of all grains.”

Jump to: How to Cook Quinoa

Why You Should Add Quinoa to Your Meals

As a vegetarian, I’m always conscious of making sure to get enough protein in my diet. Quinoa is a great food to incorporate into your meals because, unlike most grains, it contains all of the essential amino acids, making it a complete source of protein. This means that you don’t have to pair quinoa with beans to make sure you are getting adequate protein.

Quinoa has a mild, nutty taste, and works well in place of couscous or rice. I like to make it as a base for a veggie bowl, topping it with roasted vegetables, tofu, and sesame ginger sauce.

Preparing Quinoa: Removing Its Natural Bitterness

Like I mentioned in the Brown Rice blog post, I generally like soaking my grains. This is especially important with quinoa because the tiny seeds are naturally coated with a protective, bitter substance. Soaking the seeds for a few hours, or at least giving them a thorough rinse, will remove the bitterness.

How to Cook Fluffy Quinoa

Here’s how to make a pot of quinoa:

Yield: 3 cups cooked quinoa (3-4 servings)

Ingredients

• 1 cup tri-color Quinoa, soaked or well-rinsed
• 2 cups Water

Instructions

1. Optional: Soak the quinoa overnight, or for a few hours at room temperature. When ready to use, strain the quinoa.
2. Rinse the quinoa thoroughly in a sieve. Place it in a pot and cover with water.
3. Bring water to a boil, cover, turn the heat to low, and let simmer for about 15 minutes. You can tell when the quinoa is done when little white tails appear around each slightly translucent seed.
4. Remove from the heat, and set aside, covered, for about 10 minutes. Fluff with a fork when ready to serve.

By Chloe Bolton