Steamed Quinoa

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Quinoa is a Spanish word and is pronounced as “Keen Wa” and is originated in the Andean region of Peru, Ecuador, Colombia and Bolivia. It was eaten 3,000-4,000 years ago. It is also called as “Superfood” as it contains very high protein than any other grains. It is also a good source in phosphorus, dietary fiber and high in iron and magnesium. It is also gluten-free and easy to digest.

It is available in many health food stores and national supermarkets; you can found them in the rice and beans sections. The price might be very expensive in certain stores. It is more expensive than rice/brown rice, barley, buckwheat and oats.

After learning about these grains a year ago and I have now include these grains in our diet. I cook Quinoa/Brown Jasmine Rice as to replace white rice. I do use Quinoa for my Chinese porridge and fried rice dishes.  I did cooked a Quinoa dish for my Christmas dinner to replace my pasta dish which I always make during the holidays.

I have not really documented any recipes while I was trying to cook new dish using these grains. I am now starting to work on some of my recipes to share with all of you. So, this is one of postings to get started. 

 

 

Ingredients:

2 cups Quinoa

4 cups cold water (room temperature)

Method:

I use a rice cooker to cook these grains. You cook exactly the same way as you cook white Jasmine rice/any long-grain rice like 2 parts water to 1 part rice.

When it is cooked, you will find it very grainy but soft and nutty.

 

This entry was posted in Rice and Noodles, Speciality - Buckwheat, Vegetarian, Western. Bookmark the permalink.

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