Wednesday, November 5, 2008

quinoa, glorious quinoa

I am so happy The NY Times published an article on quinoa (pronounced keh-NO-ah or, sometimes, KEEN-wah) because it is yummy and nutritious.

Basic Steamed Quinoa
Many recipes for quinoa suggest cooking it like rice, in two parts water for one part quinoa. This works, but the grains are fluffier if you cook them in three parts water and drain the excess water once the quinoa is tender. The tiny seeds swell to about four times their original size, so 1 cup uncooked quinoa yields about 4 cups, enough for 6 to 8 servings.

1 cup quinoa
3 cups water, chicken stock or vegetable stock
1/2 teaspoon salt (more to taste)

1 Place the quinoa in a strainer and rinse until the water runs clear.

2 Bring the water or stock to a boil in a medium saucepan. Add the salt and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes. Fluff and serve.

Yield: about 4 cups, serving 6 to 8

Advance preparation: Cooked quinoa will keep for three or four days in the refrigerator and can be reheated in a microwave or in the oven.