Confession – the first time I made quinoa, I hated it. I’m not quite sure what it was – maybe I cooked it wrong, or maybe I was biased by Hubs’ complaints over to my left.
But I read about quinoa all the time. It’s everywhere these days, especially in the gluten-free world. It is a super healthy protein source, plus high in iron and calcium and fiber all kinds of other nutrients and antioxidants. I see it in both sweet and savory dishes, as breakfast, a side dish, or a salad. So I decided I had to give it another shot.
Part of the reason that it was so simple was that I did it in my fuzzy logic rice cooker, so it was literally a set it and forget it. I used the cup that came with my rice cooker and measured it out by cup – one part quinoa, two parts liquid (I used half water and half chicken stock). Then I set it to the quick cooking cycle and let it do its thing.
I ate it today as a side with my leftover chicken sausage and green beans for lunch, but I’m eager to try it in other applications, especially sweet ones. I’ve seen it as an oatmeal substitute for breakfast and in cookies and bars, so I think I’m going to go there next!