There’s Something About Quinoa
By TARA PARKER-POPE
Andrew Scrivani for The New York Times“Every time I do anything with quinoa, I get more requests,” she said. “It’s clearly a grain people are excited about.”
She describes quinoa as an easy-to-cook and versatile grain with a delicate texture, nutty flavor and high protein content. She writes:
Several readers have asked me about the way I cook quinoa, which differs from the package directions. I use three parts water to one part quinoa. I cook the quinoa until the grains are fluffy and a spiral appears as the outer germ separates from each grain (15 minutes). Then I drain off the excess water through a strainer, return the quinoa to the hot saucepan, cover the pan with a towel and put the lid back on, so the quinoa will dry out and fluff.Here are five news ways to cook with quinoa.
Quinoa will cook well using two parts water to one part quinoa, but I find that the grains are fluffier if I do it my way.
Breakfast Quinoa With Fruit and Almonds: Quinoa cooks so quickly that you can make it for breakfast without getting up especially early.
Stir-Fried Quinoa With Vegetables and Tofu: Use regular or red quinoa instead of rice in this easy, quick stir-fry.
Quinoa Pecan Muffins: These moist, nutty muffins rely on homemade quinoa flour.
Whole-Wheat Quinoa Bread: This hearty bread provides beautiful slices for toast or sandwiches.
Quinoa and Squash Gratin: Quinoa substitutes for rice in this comforting Provencal-style gratin.
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