It takes awhile, I think longer than it does to cook couscous.
I served this with swiss chard, cherry tomatoes, half of a hard boiled egg and basil dressing.
The quinoa took on the flavor of the dressing since I didn't cook it in a broth.
If you've never tried quinoa, just remember that 1 cup of quinoa will produce 3 cups of cooked quinoa.
Luckily, I read that somewhere and only made 2 tablespoons...
I'm going to eat the rest of the quinoa for breakfast with milk and maybe add some granola.
If you've made quinoa before, please tell me how you ate it.
Wish I had saved the recipe but I made it with lemon, feta cheese and zucchini or something like that. It was good, but neither of us really cared for how teeny quinoa is, and how the fluffy-like texture kinda just poofs around in your mouth.
ReplyDeleteI made a cold salad tabouli once, subbing quinoa for the barley. I used to order a vegetarian quinoa dish at a Peruvian restaurant which was delicious, but I've never had luck recreating it at home. Quinoa is one of my least favorite grains.
ReplyDeleteHi Kat - Quinoa is a staple in our household. The Missus uses it in all kinds of ways.
ReplyDeleteLooks great! I've never made it myself but I have added it to salads and stuff when I'm out - adds lots of texture!
ReplyDeleteah sounds delicious Rowena :)
ReplyDeleteyour dish sounds good Hanna!
I thought it was something the Missus would like, Kirk :)
ooh they have it at salad bars, K! nice!
Take care everyone!
Kat