Quinoa Base Recipe
I actually like quinoa, but until the day I was out of chicken stock I had no idea why people disliked it so much. I should’ve named this recipe “Quinoa that doesn’t taste like dirt” because I swear that’s exactly what it tastes like if you cook it according to package directions that use straight water. Yuck. That’s unfortunate because it’s a great source of protein, fiber and other nutrients.
Quinoa is actually pretty versatile. Use a veggie or chicken broth and it can be a savory side dish or a base for a fantastic salad! Use diluted fruit juice and it’s a great cereal in the morning. THIS recipe is for savory dishes and you can tweak it however you’d like. After your quinoa is cooked, fresh chives or scallions sliced on the bias are a lovely, colorful addition. Sliced almonds or pumpkin seeds, diced roasted red peppers, pimento, and parsley or cilantro also blend well with this dish and give it a pop of color and depth of flavor. Adding a little ginger will give this an Asian flair. As-is it pairs perfectly with Kung Pao Chicken, and any leftovers are awesome in this Greek Quinoa Salad.
One note that’s especially important is that all seeds, nuts and legumes have this natural, built-in pesticide called phytic acid, a.k.a. an anti-nutrient. If not prepared properly the amazing nutrients in these foods will not be absorbed as they should. You can remove much of these by first rinsing the quinoa (or any other nut or grain), then soak it overnight in filtered water. Rinse again before cooking and you’re good to go! You *can* skip this soaking step, but why miss out on the nutrients?
| Prep Time | 5 minutes, plus soaking time (optional) |
| Cook Time | 10 minutes |
| Servings |
cups
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- 1 c soaked and rinsed quinoa* soaking isn't necessary, but recommended - see notes
- 1 1/2-2** c chicken stock preferably stock from pastured chickens
- 1/2 tsp garlic powder *
- 1/2 tsp fresh lemon thyme leaves 1 full tsp of lemon thyme is even better!!!
- 1/2 tsp coriander, ground
- 1/4 tsp pepper
- real salt to taste amount depends on the sodium content in your stock
Ingredients
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- Combine stock, soaked and rinsed quinoa, salt, pepper and herbs in saucepan. Bring to a boil, reduce to simmer and cook 10 minutes covered. Do not overcook or it will become sticky and clump. Remove from heat and add any variations you prefer. You may also leave this as is and use any leftovers to create a Greek Quinoa Salad. * Organic
- **Depending on how much water your quinoa absorbs during soaking, you may need to adjust the stock amount. Start with 1 1/2 cups and check your quinoa after 7 minutes. If it is still a little on the crunchy side and all of the liquid has been absorbed, add another half cup of stock.