It came , it conquered !! and now I am in love with this wonderful seed called "Quinoa'. At first I was apprehensive, little but no interest to buy this grain err! seed (many mistaken like me!). But these days I see Quinoa recipes popping up like the corn everywhere. So many are blogging /cooking with Quinoa and many nutritionists are banking on its health benefits, How can I resist? Here is my first take on Quinoa. As many health websites suggested that just replace the 'Rice' with 'Quinoa' I religiously followed that task and wow, what a sumptuous meal we had the other day, yeah you got it right.... I am posting this recipe after 2 days ;) , we had it on friday night for our dinner!! My 22mo 'Anshika' also loved it coz it had her favorite green peas in it.
Quinoa (pronounced as keen-wah)
Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local health food stores throughout the year. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered "the gold of the Incas."
How to cook Quinoa?
Go as per the instructions on the pack, it's dat simple! Add 1 cup of quinoa plus 2 cups water to a pot that is approx. 1 1/2 quarts. Bring to a boil Reduce heat to simmer. Cover and cook 10-15 minutes. I like to cook it a little less than suggested on the box, or with a little less water, to make sure the Quinoa does not get a "mushy" consistency when cooked. I would suggest doing what it says on your package the first time, and see how it comes out, then adjust accordingly in the future. You can turn heat off early and allow it to finish absorbing water to save energy. If it is too soft, use less water the next time.
To read more info on Quinoa click here
The above dinner plate had little bit of everything, pan roasted chicken, sauted veggies, cucmber yogurt salad and Quinoa. And the preparation is also very simple, you see why I am tagging this under easy cooking because it took me less than 30 minutes to fix our friday dinner.
Recipe for Cooking Quinoa:
1 Cup of Quinoa
2 C water
½ C chopped red onions
1 garlic, crushed
a pinch of salt
1 T olive oil
cilantro for garnish
- Heat oil in a medium size sauce pan. Add the onions and fry till they are translucent for about 2 mins or so. Then add crushed garlic and fry for 30 secs.
- Add quinoa and mix well with onions and garlic. Add 2 cups of water, salt and bring it to boil.Once the water is boiling turn down the heat a little bit and let it simmer for 15-20 mins.
- Slowly the water evaporates and quinoa starts looking plumpy. At this point you can see the water is almost vanishing, turn off the stove and cover it with a lid. That will help quinoa to cook even further.
- Fluff it with fork and sprinkle with some chopped cilantro.
- Serve it with roasted chicken, veggies and yogurt cucumber as seen in this picture.
Recipe for Roasted Chicken:
4 pieces of boneless chicken thighs
salt and pepper for seasoning
A wide saute pan or kadai
Extra virgin olive oil (or any cooking oil)
- First and foremost clean, wash and pat dry the chicken with a paper towel to remove extra moisture in it. Cut into your desired size, I cut into 3 inches pieces.
- Sprinkle some freshly crushed black pepper, salt and paprika powder and turn the pieces and season again on this side too!
- Heat oil on a medium flame and add these seasoned chicken pieces and let it cook on medium high for about 10 mins on each side. You will k now when the chicken is cooked by seeing at the meat, if it turns opaque and whittish, that means the chicken is cooked.
1/2 cup Broccoli florets
1/2 cup sugar snap peas, cut into 1 inch
frozen veggie mix (corn, green beans, green peas and carrot and they come chopped).
- After removing the chicken pieces from the pan, saute the above veggies in the remaining oil+fat from chicken and add little salt if needed. saute on medium high flame till the broccoli and carrots are softened little bit.