With its mild flavor and hearty texture, quinoa is a gluten-free cook’s secret weapon. It can be used as the base for a main-course salad and replaces bulgur wheat or couscous in recipes that call for them. It’s also a wonderful side dish for nearly any meal, and with vegetarian dishes to provide extra protein. Use the recipe below as a simple side dish, or use the ideas at right to add flavor, color, and texture.

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Ingredients

  • White, red, or multi-color quinoa, 1 cup (6 oz/185 g)
  • Kosher salt and freshly ground pepper
  • Olive oil, 1 tablespoon
  • Additions of your choice (optional; right)

Method

  1. Place the quinoa in a medium saucepan. Rinse with cold water, drain. Repeat rinsing 3 more times, and then drain the quinoa and return to the pan. Add 1½ cups (12 fl oz/375 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand at least 5 minutes before serving.
  2. Fluff the quinoa with a fork, and then mix in the oil and the additions of your choice. Season to taste with salt and pepper.

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