Use the crunchy, nutty seed to make Toasted Quinoa, Corn, and Avocado Salad, a quinoa bowl with sweet potatoes or a breakfast bowl with strawberries and kiwis.
The only thing difficult about quinoa is its pronunciation. Quinoa, KEEN-wah, cooks up fast and easy. Boil it in water or broth; times vary, but recipes generally suggest about 10 to 18 minutes. Then let it rest, covered off heat, 4 minutes for crunchy. Or about 7 to 10 minutes to bring the tasty seeds to a softer state; this longer heating makes the seeds fluffier but still pleasingly chewy.
Nutrient density is great news. Generous amounts of vitamins and minerals are only part of the story; if it doesn’t taste good, I turn the page. Many years ago, Trader Joe’s Harvest Grains Blend made me a believer. This tasty concoction combines red quinoa with Israeli couscous, orzo, and baby garbanzo beans. I loved the crunch the little red seeds brought and started wolfing down quinoa in a wide variety of other dishes.
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