Quinoa is an ancient crop that grows in poor soil, dry climates and even mountain altitudes. It is native to the Andes, but is also grown in South America and the Colorado Rocky Mountains. Although it can grow in arid conditions, it thrives best in well-drained soil. A quinoa grain is flat and has a pointed oval shape. The grains exist is several colorations, including yellow, red, brown and black. When cooked, quinoa expands to about three or four times its size. It also has a unique texture; the grain itself is smooth and creamy, but the tail of the grain has a crunchy texture. That texture may be what has endeared it o my soul. I love mild nutty flavor. It reminds me of a mild pecan. Now the secret is getting grain that is pre-rinsed if you can.
Why does pre-rinsing matter?! Well...if you don't rinse it when you should, it will be really bitter. Not my favorite.


First of all, if you aren't sure it has been pre-rinsed, you will need to rinse and drain quinoa thoroughly in cold water before cooking. Not an optional step. I promise nobody will eat it if you don't. I put it in a metal mesh colander that I'm sure will not let any of my precious dots of happiness slide through into the dark abyss of my sad stinky garbage disposal. It doesn't deserve that kind of fate. It deserves to die respectfully...after being boiled and sauced. Right little nugglets of joy? You want to be boiled right? Who am I talking to? Yes...I do happen to be a firm believer in slight delusional conversations with my food. Less attractive are the conversations I have with chocolate...that may involve curse words on days I'm dieting. I'm just saying...I never curse at healthy food. It isn't evil. So rinse the quinoa. Now this is where it gets really rocket science like. Are you ready? You treat it just like rice. Easy. I did cover How to cook rice on the stove 101 a while back. Just for the folks who have no idea how that works. You know who you are.

Quinoa
1 cup quiona, rinsed
2 cups water
salt to taste (I use about 1 tsp)

1. In a 1 and a half quart (6 cups) capacity heavy pot with a tight fitting lid, boil the water and the salt, that is when the bubbles don't stop even when you stir it. Add the grain, cover the pot, and turn the burner to the lowest setting. Set your timer for 15 minutes. Don't stir it. Just let it simmer. This will produce perfect grain every time if you follow the instructions. Measure everything with "measuring cups". They are sold in the baking aisle. Some gals and guys don't know that. If you aren't sure if your pot is able to hold 6 cups, measure 6 cups of water into the pan first. If it works, you are in business. Be sure that the pan has a heavy bottom too. It the pan is thin, you will burn the quinoa. Must have good pans. Must have.

Now, if you feel pretty crazy and confident, try using chicken or vegetable broth in place of the water. It will add a lot of flavor. Some people don't like a flavor to their grain, beside the grain. I also like using coconut milk in place of the water in Hawaiian dinners, along with 1/4 cup minced onion. Garlic adds a nice touch too, even just one or two cloves pressed into the broth as you add the grain.

Here's what the quinoa grain looks like before it's cooked.


Look at it after! Cool huh?