I never used to be a believer. I thought it was bland, like plain white rice, but not as chewy. I thought it was a fad, like juicing. Boy, was I wrong.
I decided to experiment with quinoa. After many bland attempts and a schooling or two from a friend, I had an epiphany. Quinoa was transformed for a somewhat dry, awkward grain, into a hearty and warm side dish. So, I would like to share what I believe to be a quite delicious basic quinoa recipe. This is the basic quinoa recipe I am using from here on out, and all other recipes (read or invented) will be added to this. Note: I also buy everything organic, but you don’t have to. Also, when I say “1/4 tsp” what I really mean is “add until it looks like enough.”
- 1 cup Quinoa
- 2 Cups Vegetable Stock (Trader Joe’s has a good store brand that’s cheap)
- 1/4 tsp Seasoned Salt
- 1/4 tsp Pepper (freshly ground, please)
- 1/4 Cumin. (Yes. You heard me. Cumin. In small quantities, cumin can make anything and everything taste deliciously savory.)
- 2 Tb olive oil
1. Put olive oil in pan. Put quinoa in pan. Mix.
2. Toast quinoa over medium-low heat for 2 minutes.
3. Add vegetable stock and spices to taste. Cover pan and cook for as long as it tells you to cook quinoa on the back of whatever package you are using. Or, do what I do, and stand there impatiently until it’s done. Stir as needed.