I recently made a batch and had it over several days for breakfast. You see a picture here, mixed with fresh spinach and a hard-boiled egg. Just a touch of seasoning and – delish! I mixed the spinach when the quinoa was still warm, so the greens wilted just a little.
I made the quinoa according to package directions – 1 cup of quinoa to 2 cups of water, let it come to a boil and then simmer for about 18 minutes. Fluff with a fork, and it’s done. But if you use chicken, beef or vegetable stock instead of water, that adds its own flavor and is particularly yummy. If you use stock, lessen the amount of seasoning you add.
Have quinoa for any meal! If we have any left over, sometimes I’ll bring it for lunch mixed with leftover chicken or turkey and lettuce or other greens. It has staying power and will keep me until dinner. You know I hate being hungry. (I’m not a nice person when I’m hungry.) But I also hate taking time to eat something in the middle of the afternoon when I’m busy doing other things.
Aside from the flavor, why do I love quinoa so much? It’s gluten-free (not a big selling point for me, since I also love bread…), and it’s also high in protein. Quinoa also has about twice as much fiber as just about any other grain. It’s also high in Riboflavin (Vitamin B2) and manganese. It’s rich in magnesium and also contains lysine, iron, Vitamin E and all 9 essential amino acids!
So quinoa is more than a fad. I think it’s here to stay! I know there will be a place for it in my pantry.