Quinoa is fast-cooking, versatile and protein-packed. Keep a pot of the cooked grains on hand (using the basic recipe below), and these meals will come together in 10 minutes for a nutrient-rich breakfast, lunch or dinner.
Soaking the quinoa before cooking it increases the nutrient absorption. It also reduces cooking time by 5 minutes. If you forget to soak the quinoa, increase the cooking water by ½ cup and the cooking time by 5 minutes. Leftover quinoa can be stored in the fridge in an airtight container for up to 4 days.
1 cup quinoa, soaked overnight in 2 cups water
1 cup water
Pinch sea salt
Drain and rinse quinoa. Place in a small (1 ½ to 2-quart) pot, add water and salt and bring to a boil over high heat. Cover pot, reduce heat to low and cook for 15 minutes or until all of the water is absorbed. Remove from heat and set aside, covered, for 5 minutes before serving.
Quinoa Porridge with Almond Milk and Berries
With the addition of almond milk and berries, quinoa becomes a tasty and satisfying porridge that keeps you energized until lunch hour rolls around.
Combine ½ cup cooked quinoa with 2/3 cup almond milk. Bring …read more