Learn how to cook quinoa and enjoy our delicious recipes

The quinoa grain may be prepared easily and in a timely matter with this basic method.

• 2 cps water
• 1 cp quinoa

Place the quinoa and the water in a medium saucepan and bring the ingredients to a boil. Reduce the mixture to a simmer, cover and cook until all the water has become absorbed, usually takes about 15 minutes.

When the quinoa grains have become transparent instead of white and the germ has separated, the quinoa is done. It should make about 3 cups worth.

If using a rice cooker, simply use the quinoa like rice. Use a two to one measurement, 2 cups water, 1 cup quinoa. Cover the mixture while remembering to stir occasionally to prevent the quinoa from sticking to the bottom of the pan and burning. When the slow cooker turns off, your quinoa is done.

Microwave Quinoa

When preparing the quinoa in a microwave, you want to use the same measurements as the slow cooker. 2 to 1, two cups water to one cup of water. You want to use a microwave safe bowl and then cook on high 100% for 5 minutes. After the first 5 minutes, you then want to cook the quinoa on 60% for another 8 minutes. After the second round in the microwave, you’ll have perfect quinoa.

Hot Breakfast Cereal

Place two cups of water in a saucepan and bring it to a boil, then add 1 cup of quinoa, reduce the heat, let simmer for 5 minutes.

Add a 1/2 cup thinly sliced apples, 1/3 a cup of raisins, and a 1/2 tsp cinnamon. Simmer until the water is absorbed.

Serve with cream or any type of milk.

To add a sweet taste to the cereal, add honey or brown sugar.

Quinoa Oyster Mushroom and Chestnut Stuffing

Ingredients:

• 2 cups of quinoa
• Stock: vegetable, chicken, or turkey
• 2 tblsp of olive oil
• 2 sweet Italian sausage links
• 8 oz oyster mushrooms, or can use mixed wild mushrooms
• 1 jar of peeled, rinsed and drained whole chestnuts
• 8 leaves of sage
• 2 thymes sprigs
• Salt and pepper

Directions:

Cook the quinoa according to the directions on the package in the chicken or turkey stock.

While cooking the quinoa, heat the olive oil in a large pan. Remove the Italian sausage from its wrapping. Saute the sausage in the oil breaking it up with a wooden spoon while it is browning. While sausage browns, wipe the mushrooms off with a damp towel and chop them roughly. Chop the drained chestnuts. Mince the sage and remove the thyme from its stem.

With a slotted spoon, transfer the Italian sausage to a paper towel for draining. Drain off all but about two tablespoons of the fat from the oil. Add the chopped mushrooms to sausage fat along with the chopped chestnuts and herbs. Season the mixture with salt and pepper as desired.

When the nuts and mushrooms have browned, add the mixture to the cooked quinoa and stir everything to combine.