1 teaspoon of salt
fresh ground pepper to taste
2-3 tablespoons lemon juice or other seasonings like parsley flakes
2 cloves garlic
1 red bell pepper
2 tablespoons oil
1 1/2 cups dry quinoa (white or red quinoa)
1 1/2 cups water or vegetable broth (low sodium)
Quinoa has come a long way in the last few years — all the way from the back shelves of health food stores to national supermarket aisles. Its high protein content, sweet and nutty flavor, and delicate texture have made quinoa a popular substitute for starchier pasta and rice — though once you try it, you're not likely to think of it as a "substitute" again! Quinoa is an easy grain to love.
Try it with curry, grilled vegetables, or braised meat. It's one of the most delicious, fast-cooking (not to mention healthy) lunch staples. Here's how to cook great quinoa — not mushy or bitter, but delicate and perfectly fluffy.
Serves 6 cups
Soak quinoa for 30 minutes in cool water.
Using a fine mesh strainer, drain and rinse your quinoa until the water is clear and it’s not foamy. About a minute or two.
Combine rinsed quinoa and water (use a 1:1 ratio) in rice cooker. Add spices if desired. Set to white rice setting and cook.
When the cooking cycle is complete, let it steam for 5-10 minutes.
Chop onion, bell pepper, and garlic. Saute both in oil. Add chopped almonds and continue sauting for a few minutes. Fluff quinoa with a fork before combining with saute and serving.
Refrigerate any leftovers for another dish or to sprinkle on salads.
Combine rinsed quinoa and water in a pot. Turn on to medium heat. When the quinoa is simmering, cover it, reduce it to low heat and cook for 30-35 minutes.
When all the water is absorbed remove the pot from heat. Let sit covered for 5 minutes to finish steaming.