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Quinoa

Quinoa

Quinoa

Quinoa is a whole grain.  Pronounce it “KEEN-wah.”  It’s somewhat special in that it is a complete protein.  I use it in two ways: as a breakfast substitute for oats, to which I am allergic, and as a dinner substitute for brown rice, which takes much longer to cook.

Quinoa has a bitter coating on it called saponin.  It makes this to keep pests away, but it is easily rinsed off in a sieve, so you just always have to do this before cooking.  I don’t fuss too much, just a quick rinse and off I go.

Breakfast: For one serving I put 1/3 c rinsed quinoa and 3/4 c water in a small pot over medium heat.  Bring it to a boil and cook 15 minutes, until tender.  Drain or add water if necessary, but it should be pretty close.  Top with jam, sugar, maple syrup, or fruit syrup.

Dinner: The rule is 1 part quinoa to 2-1/2 parts water, cooked the same as above.  You can use veg stock or veg bouillon cubes.

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