Oh do I eat quinoa? Is the sky blue? lol. You came to the right place! I eat it all the time, and love it. In fact I had it for lunch today :-)
It is way easier/faster to cook than whole grain rice and packed with protein. 1/4 cup dry will swell to 3/4 of a cup cooked and is only 180 calories and 6 grams of high quality protein.
I usually eat it in salad. Today I had a dark green leafy salad with red onions, avocado, tomatos and shredded carrots topped with a serving of quinoa and a teaspoon of balsamic vinegar. delicious. You can also boil it with bullion for flavor and put it in place of rice or couscous in any other dish you want. Like rice or couscous, it has a very mild flavor itself, so it fits in anywhere other grains would. It has a slightly warm, nutty flavor, so I actually like it more than rice even.
As for cooking advice, the only thing to keep in mind is that the grains need to be very well rinsed (scrubbed, actually) in order to remove a coating on them that is bitter. I didn't do this the first half dozen times I tried it, and hated it because of the bitterness (but kept trying to love it...). Wish there were instructions for that on the package - I think it is some kind of quinoa club conspiracy to not let outsiders in on the secrets. lol.
Anyway - to rinse it, I put the dry grains in a large mixing bowl (or even in the pot you will cook it in - never thought of that until this second. lol!), and with (clean) bare hands, reach in and scrub the grains between your palms - almost like you are using a sugar scrub on your hands. Be vigorous. The water will get cloudy as the coating comes off. Once the water is good and cloudy I pour that water off and do it again with clean water. I typically rinse them 2-3 times like this and then dump them into the pan to cook.
Rinsing takes 2-3 minutes and cooking takes 15 minutes.
My partner makes an awesome breakfast porridge with quinoa, blackberries, almonds and a drizzle of maple syrup. I'll try to find that recipe and get back to you.
| current weight: 144.9