I always thought quinoa was one of those weird foods that only vegans ate. But one day, I was wandering the aisles of my local grocery and feeling adventurous (moving to a new city will do that to ya), and I came across the quinoa.
“Hmm,” I said to myself (not out loud), “guess I can give it a shot.”
So I did. And it was amazing. Guess those vegans were on to something after all…
Just so you know…
- One serving of quinoa has as much protein as an egg, but with half the fat.
- I always want to pronounce this phonetically: kwi-no-uh, so I have to practically yell it in my head KEEN-WAH!!
- The key to making yummy – and not bitter quinoa – is to wash it well: Wash the quinoa in a mesh strainer under running water for 3-4 minutes. Pick up bits of it and rub it between your fingers the entire time to make sure it is well rinsed. (It’s a weird feeling…sorta like that flarp stuff that had styrofoam balls in it…remember that??) Drain over a bowl for a few minutes to get most of the water out.
1 cup quinoa washed and drained
1 T olive oil
2 cups chicken broth
1/4 t salt
1/2 – 1 cup sliced mushrooms
2 green onions
Heat 1 T olive oil in a 2 qt. saucepan. Add the washed and drained quinoa. Stir with a spatula until the water evaporates and you can really smell the “nuttiness.” Should be about 3-4 minutes. (It should no longer clump, but separate into individual grains.)
Add the chicken broth and bring to a boil. Once it has boiled, reduce heat to a simmer. Cover and let simmer for 15 minutes.
After 15 minutes, remove from heat without lifting the lid, and let sit for 5 minutes. During those five minutes, saute the mushrooms and chop the green onions.
After the quinoa has sat (set??) for 5 minutes, lift the lid and fluff it with a fork. It will probably still have a bit of liquid, but that’s OK. Add the mushrooms and green onions. Stir and put the lid back on until you are ready to serve.