Ingredients: |
Ingredients: First, some super food facts: 1/4 c serving of uncooked quinoa has about 170 cal. 2.5 g fat, 5 mg sodium, 30.5gm carbs, 3 gm fiber, 1 gm.sugar, and 5.5 gm. protein. Not only does it have a nice combo of fiber and protein, it is also a complete protein - great for vegetarians. Like rice and other grains, it expands while it cooks so 1/4 c. of dry quinoa equals 3/4 c cooked.
|
Directions: |
Directions:STEP 1: Measure it out. Stick with a single serving: 1/4 c. uncooked. Otherwise it's easy to overeat and calories add up quickly.
STEP 2: Give it a good rinse. You want to thoroughly rinse the micro grains to get rid of the slightly bitter coating. Rinsing also removes any inedible particles that tend to pop up in whole grains. A fine-mesh strainer is best but if you have a regular strainer, just put a paper towel between the quinoa and strainer to keep it from sneaking through. You can also look for quinoa that is pre-rinsed.
STEP 3: Season it up. For breakfast, add cinnamon, vanilla extract and a dash of salt. After it cooks, add a no cal sweetener packet. For lunch/dinner dishes, try chopped garlic. Play around, and add seasonings you like best.
STEP 4: Add liquid. For a creamy hot cereal, add one cup liquid - a combo of fat-free milk and water. For a savory dish, use half a cup of liquid - broth and/or water.
STEP 5: Cook it up. In a small nonstick pot, bring the mixture to a boil and then reduce to simmer. For the breakfast bowl, cook and stir until thick and creamy, about 15 minutes. For the savory stuff, cover and simmer for 12 minutes, or until water has been absorbed and quinoa is fully cooked. |
This recipe for How To Cook Quinoa is from