Perfect quinoa at first try!

I made quinoa for the first time today and it was easy to get it right. Just follow the instructions on the bag which is basically bring to boil, simmer, and let stand. It’s easy, it’s fast, and it’s super healthy. Best of all is quinoa is so very versatile and can be used in a great many recipes.

Cooking quinoa

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Writing this post has been a first in 3 things – cooking quinoa, yup, never done it before, as well as creating the slideshow above using code, thanks to this video . And using the WP Recipe Maker. Yay! However, the slideshow is not showing up when I tested it on my mobile. Going to have to figure that one out but until then, there’s a picture of today’s dish down below. Nothing much. Just a one-pot thingy.

 

By the way, I also found out that quinoa is so full of fibre that it keeps our bowels in good health. The delicious way, how’s that!

Let me know how it goes should you give this recipe a try. Enjoy!

Recipe for perfect quinoa at first try!

This is a recipe for anyone making quinoa for the first time or wanting to learn how to make ‘just right’ quinoa.

  • 3 scoops quinoa (I used the tricolour quinoa.)
  • 6 scoops tap water (For quinoa it's 1:2 ratio.)
  • 1 bunch pek chye or choice of leafy greens (Set aside. Add just before quinoa is done.)
  • 6 pcs cherry tomato
  • 3 cloves garlic
  • pinch of salt
  • pinch of paprika
  • 1/2 cup diced carrots
  1. Place all ingredients (except the leafy greens) into a pan with a tight lid and bring to boil on high. This will take roughly 3 to 5 minutes. Do not lift the lid unless it threatens to boil over. If so, adjust your fire and replace lid quickly. Important: you need to keep the heat in.

  2. Once it comes to a boil, lower fire to let pot simmer for another 10 minutes. During this time you will begin to see the centers of the quinoa change from a solid white color, to a solid white dot which will continue to slowly disappear. 

  3. Once the white dots are totally gone, remove the lid, and place your greens on top of the quinoa. Replace the cover and turn off the fire. Set the pot aside to let stand. If you don’t touch the cover, the steam within will continue to cook the veggies to perfection. It will also allow the quinoa to slowly finish its cooking.

  4. Add olive oil, butter or ghee before serving. Garnish as you wish and enjoy!

  5. I timed the entire process from the moment it went on the stove and it really took all of 15 minutes from start to end. Just like it said in the instructions on the bag.

In case you are new to cooking with grains or in this case quinoa, just remember these 3 things:

  1. Bring to boil.
  2. Lower fire to simmer.
  3. Remove from fire and allow to stand for at least another 10 minutes or so.

Also, when using leafy greens, remember that they cook real fast so add them just as the rest of the food is coming to fully cooked. Letting them steam in this way is the best to bring out their natural sweetness, as one Chinese cook told me, and the real trick to making them taste even better is to drizzle a bit of oil before you replace that cover.

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