Quinoa is a delicious gluten-free substitute for the wheat intolerant. It is also a nice substitute for rice. It cooks quickly by comparison and has a slight crunchy texture.
Time: 20 minutes
Yield: about 3 cups
1 cup quinoa, (red, white or mixed)
1 ½ cups Mirepoix Vegetable Stock or water
Preparation and Method:
1. Rinse quinoa under running water in a fine-meshed strainer. Transfer to a small or medium sauce pan with a lid.
2. Stir in 1 ½ cups vegetable stock or water and bring to a boil (about 2 minutes).
3. Reduce heat and simmer for 20 minutes. You’ll know it is done when the quinoa grows tiny little tails and all of the water is absorbed. Remove from heat and fluff with fork.
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You can usually find quinoa at your local health food store and often at Asian grocers, if you happen to have a good one in your area. Many grocery chains are now carrying this delicious, nutritious grain. If you can’t find it in your area, many products are available on-line, often with free shipping. You can get much better prices if you buy in bulk quantities. Quinoa comes in black, red, white and mixed. The more colorful, the more antioxidants and, therefore, the more healthy!