Basic Quinoa

Photo: Christie Inge

Ingredients

1 cup quinoa

2 cups vegetable broth or water

teaspoon salt, or to taste

1 garlic clove, finely minced

1 shallot, finely minced

teaspoon or more freshly ground black pepper

Preparation

Makes 3 1/2 to 4 cups

Quinoa, pronounced KEEN-wah, may be a new grain for us, but its use goes back to the Inca civilization. The Incas referred to the tiny, oval seeds as their sacred mother grains. And nutritionally, it is in all ways a superior grain, extremely high in protein, also niacin, iron, phosphorous, and potassium.

Place the quinoa in a deep bowl, cover with plenty of cold water, and rub the quinoa between the palms of your hands for 5 to 10 seconds. Drain the quinoa in a strainer and repeat the process.

Bring the stock or water to a boil in a 1-quart saucepan, add the quinoa, salt, and any of the optional seasonings. Lower heat to a simmer, cover the pan, and cook for 15 minutes, until all the liquid is absorbed.

Remove from heat and let stand, still covered, for 5 minutes. Fluff with a fork and serve, or let cool for use in a salad.