True story: I was calling it “kin-OH-ah” until my friend, Emily, gently corrected me a few months ago. (For the record, it’s pronounced “keen-o-wah”!)
However you say it, it’s delish and I can’t believe I waited so long to start cooking with it.
A little Wikipedia-based background for you on quinoa: it’s a grain-like crop that is super high in protein (especially compared to similar foods you might use in its place like rice or wheat pastas) and it’s gluten-free, yet still high in fiber. Nutritionally, it’s a win-win food.
A couple things I’ve learned from my own cooking trials and errors: ALWAYS rinse the quinoa before cooking (otherwise it tastes bitter). Also know that a little goes a long way…a cup and a half of dry quinoa can make a dish that easily serves four hearty portions, if not five or six.
I can always count on Iowa Girl Eats for some innovative (and healthy) recipes; high on flavor, low on bad stuff. Check out two of her quinoa-focused recipes below!
Source: Kristin’s IGE Superfood Salad with Lemon Vinaigrette
Kristin’s IGE Mac and Cheese Makeover
Both of these delicious recipes have been in rotation at our house – last night I made the mac and cheese but skipped the tomatoes and instead added a bag of steamed broccoli. Yummmm.