This grain takes less effort and prep time than rice. It can be eaten plain or dressed in a variety of sauces and vegetables. The wonder of the grain is it contains all eight amino acids(proteins) and is a nutrient-dense grain perfect for those who wish to obtain their protein in sources other than meat. It contains about 15 grams of protein per serving. I used homemade chicken stock I had waiting in the freezer instead of water. Once the grain was cooked I mixed in fresh cooked peas and stone ground mustard with some salt and pepper. More recipes using quinoa will inevitably be on the site at a future date.
Rinse quinoa with water and drain. Place rinsed quinoa, salt and water in 2-quart pot. Bring to boil, reduce heat to low, cover and simmer 15-20 min. DO NOT stir the grain while it is cooking. The key to properly cooked quinoa is the air pockets it naturally creates when cooking and stirring breaks up these pockets. You can test to see if the grain is finished cooking by tilting the pan to one side, make sure all the water has been absorbed. Fluff with a fork before serving.
This grain is an excellent starter for babies 6 months and older. Add a small amount of breast milk or water and run through the blender. Terrific source of protein for little ones!