Cooking with Quinoa

I like to call quinoa (pronounced “keen-wah”) gluten-free couscous.  It cooks about as fast, has a mild flavor that can go well with any number of seasonings, and goes with a variety of meals.  The two main differences between couscous and quinoa are:

1. Quinoa is completely gluten-free and contains absolutely no wheat (I have never seen a “wheat-free” couscous).
2. Quinoa is more rich in a variety of nutrients, including protein (it is considered a “complete” protein which means it has all the essential amino acids necessary for our bodies to fully utilize the protein).

There is one key difference in cooking quinoa and couscous and that is that it needs to be rinsed before cooking.  I have heard two different reasons for why this should happen.  One is to remove particles of dirt or grit (not pleasant to eat) and the other is to remove any traces of a bitter coating that grows naturally and is removed before being shipped to our stores but there may be traces remaining.

I have found two techniques for rinsing quinoa.

1. Put the quinoa in a fine strainer and run water through it (this seems to be the easiest method however it took me several months to find a strainer that had small enough mesh at my local resell shops).
2. Put the quinoa in a bowl of water and swirl it around.  Scoop out the quinoa using your hand or a small strainer.  It is practically impossible to get every last grain of quinoa with this method.

Once the quinoa is cooked you simply put it in a saucepan on the stove with water.  Here are quinoa cooking tips:

• Use two times as much water as quinoa (so if you have one cup of quinoa, add two cups of water).
• Bring the quinoa and water to a boil then reduce to simmer until all water is absorbed.
• Quinoa expands when it cooks and it looks like a little “tail” comes out of each grain.  It is supposed to do that and your quinoa is just fine.
• Seasonings can be added before, during, or after cooking.  I will often include a seasoning blend that appeals to me, pinenuts, salt, or olive oil.    
• Use quinoa for a healthy warm breakfast cereal and add a little honey, milk, fruit and nuts as you desire.

So the next time you are in a hurry for dinner and you want a healthy, whole grain that can be cooked in a jiffy, pull out your quinoa and let your imagination soar!

Donna Copeland is an Independent Shaklee Distributor who enjoys sharing tips and tricks that she has learned to live a healthier and more satisfying life.  You can learn more about Shaklee at www.DonnaCopeland.MyShaklee.com.  Donna is paid a commission by Shaklee for products purchased through her or her website.  She is not paid to endorse quinoa.