I ate quinoa (sounds like KEEN-wha) nearly plain a couple of years ago and didn't like it. Then I ate a delicious quinoa vegetable salad at our recent family reunion and I liked it. Quinoa is healthy, gluten-free, versatile and cooks faster than brown rice.
For breakfast, you can mix together cooked and cold (or warm, if you like) quinoa, flax seeds, almonds, lots of strawberries, cinnamon, and milk.
For lunch, I've made a cold Quinoa Vegetable Salad. Of course, you really don't have to be specific about the other added in ingredients. Like making a salad, you just keep adding until it looks good. Here's what I added to the cooked quinoa shown in the photo: tomatoes, cucumbers, corn, carrots, salt, pepper, olive oil, balsamic vinegar, cilantro and mint. I also like adding in garbanzo beans.
I found it in the grocery store bulk bins and I store it (uncooked or cooked) in the refrigerator. If you have any favorite quinoa recipes, let me know!
Quinoa Cooking Directions
Rinse 1 cup quinoa. Combine quinoa and 2 cups water. Cover and simmer 15-20 minutes.