Quinoa Pilaf

The key to healthy eating that I see with most food or fitness experts is meal planning! Making meals that last throughout the week, knowing exactly how to use the ingredients/researching recipies, or specificially setting aside portions for every meal at the beginning of the week. I’ve never been very good at leftovers, but I’m going to try and make larger portions, only eat what I need, and make it last! After having this box of Quinoa for much too long, I decided it was time to actually attempt cooking it, as this supergrain is full of benefits and is a great protein suppliment for me! New food indimidates me… can you tell?!

Well, it turned out alright! I should’ve treated it like pasta and added salt to the boilng water, but other than that it has a lot of potential! Not quite pasta, but a good substitue! Next round, I want to try this parmesean spinach quinoa!

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1 cup quinoa

2 cups water


Parmesean Cheese


Place 1 cup quinoa and 2 cups water in a 1-1/2 quart saucepan and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed (about 15 minutes). When done, the grain appears soft abd the germ ring will be visible along the outside edge of the grain. I added frozen vegetables (peas, corn, lima beans, and yellow squash) to the mix for a quick and easy quinoa pilaf. I did not include salt in my mixture, but I would definitely recommend putting a good dump of it into the water while boiling! For a bit of flavor, I added about a tablespoon of parmesean cheese!

Alternate Directions:

To prepare in a rice cooker, simply treat quinoa like rice. add two parts water to one part quinoa, stir, cover, and when the cooker shuts off, the quinoa is done.

To prepare in the microwave, just add two parts water to one part quinoa in a microwave safe bowl. Cover loosely and heat on high for 8 minutes. Stir and let stand for 8-15 minutes. Heat again for additional 2 minutes. Stir and let stand for 1 minute before eating.

For an energy saving method, combine 1 cup water to each 1/2 cup of quinoa in a pan. Bring to a full boil for 5 minutes, then set aside, covered for 15 minutes.

For additional flavor, substitute chicken broth or vegetable stock for the water.

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