Friday, March 24, 2017


"Over rated."

That was my thought about quinoa.

I had tried it once, in a recipe, and I didn't like it.

I had no need to try it again.

Despite the fact that I had a decent supply of uncooked quinoa in my pantry.


"Under estimated."

That's my new thoughts about quinoa.

My boy cherub really likes quinoa.

The other day, I was making a dinner the girl cherub had asked for and I thought,

"I'll make pasta for those who want it and quinoa for my boy cherub."

But when I told everyone of the plan, they all wanted quinoa.

Except me.

But I wasn't willing to mess up to pots just to make me pasta.

So I made the quinoa and had every intention of just "dealing with it."

I placed all the ingredients on the counter for everyone to make their own quinoa bowl.

I was excited.



Roasted tomatoes.

Roasted peppers and zucchini.

Smoked chicken.

Caramelized onions.

Wilted spinach.

Oh. My. Word!

I loved it!

As in legitimately loved it!

The boy cherub asked if we could have that meal at least once a week.

Sure -- that sounded good at the time.

But by week three, everyone would be tired of it, no doubt!

After cleaning up from dinner, I began to research quinoa recipes.

Holy Cow! 

It's endless!

Needless to say, I became inspired!

The next morning, I made a breakfast quinoa!

Truth be told -- I made a simple quinoa bowl for dinner the same night.

I was by myself, so it just made sense!

Quinoa is a grain and is naturally gluten free.  It also packs a punch of protein and versatility.

Quinoa takes on the flavor profile of ingredients that you place with it. 

Quinoa is a helper!

To cook quinoa:

1 cup quinoa
2 cups liquid:  water, broth, juice

With a fine mesh strainer, place 1 cup of quinoa in the strainer and run under cold water for 2 minutes.  This will remove the bitter flavor that can sometimes accompany quinoa.

In a medium sized sauce pan with a lid, place 2 cups of liquid and 1 cup of quinoa over medium heat.
I used 2 cups chicken stock for dinner.
I used 3/4 cup pineapple juice, 1/4 cup coconut milk, and 1 cup water for the breakfast quinoa.

Bring the mixture to a hard boil.  Place a lid on the pan and reduce heat to low.

Cook for about 15 minutes or until the liquid is absorbed.

Remove the lid and fluff the quinoa with a fork.  Serve immediately or place in the refrigerator to cool.

To make a dinner bowl, use the above suggestions in the post.

To make a breakfast bowl, top with a smidge of maple syrup, chopped bananas, and warmed peanut butter for a delicious breakfast with real staying power.

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