Quinoa Three Ways

Quinoa is a pretty common staple in our house. It makes a wonderful side dish and it is also a nutrient dense whole grain that is quick to cook and versatile. When cooking quinoa, you can soak it before cooking in plain water for one to eight hours to reduce cooking time, increase digestibility, and reduce phytic acid (which impairs the absorption of iron, zinc and calcium). You cook quinoa like rice: 2 parts liquid to 1 part quinoa, bring the mixture to a boil, reduce the heat and simmer until the liquid is absorbed. Here are a couple of our favorite ways to prepare this nutritional powerhouse!

Olive Oil and Herb Quinoa

  • 2 cups of quinoa (I love to use tri-color quinoa for this one because it looks pretty)
  • 2 cups of chicken bone broth (or stock)
  • 4 TBSP of extra virgin olive oil
  • 2 TBSP of Herbes de Provence
  • 1/4 cup freshly chopped parsley (optional)
  • Salt and pepper to taste

Soak the quinoa in plain water for at least one hour (can be soaked overnight). When ready to cook, rinse the quinoa in a mesh colander and place in a saucepan. Add the chicken broth and bring the mixture to a boil. Simmer until the liquid is absorbed. Add the olive oil and Herbes de Provence to the quinoa and mix well. Add salt and pepper to taste. Garnish with the fresh parsley, if desired and serve.

Coconut Quinoa

  • 1.5 cups of white quinoa
  • 1 14 oz can of full fat coconut milk
  • 1/4 cup unsweetened coconut flakes (optional)

Soak the quinoa in plain water for at least one hour (can be soaked overnight). When ready to cook, rinse the quinoa in a mesh colander and place in a saucepan. Add the coconut milk and bring the mixture to a boil. Simmer until the milk is absorbed. Garnish with the unsweetened coconut flakes, if desired.

Citrus and Beet Quinoa

  • 2 cups of red quinoa
  • 2 cups of vegetable stock
  • 1 medium onion
  • 5 roasted beets (you can find these pre-cooked in the produce section, or you can roast your own)
  • 1 orange
  • 1 TBSP of coconut oil
  • 2 tsp of either coconut sugar or maple syrup
  • 2 cloves of garlic
  • 2 oz of feta cheese (optional)
  • Salt and pepper to taste

Soak the quinoa in plain water for at least one hour (can be soaked overnight). When ready to cook, rinse the quinoa in a mesh colander and place in a saucepan. Add the vegetable stock and bring the mixture to a boil. Simmer until the liquid is absorbed.

Cut the onion into thin slices and set aside. In a separate pan, heat the coconut oil. Add the garlic and onion to the pan and sauté until the onion releases it’s water, then add the maple syrup or coconut sugar. Continue to sauté until the onion turned golden brown (about 15 minutes).

Cut the beets into slices. Zest the orange peel and juice the orange. Combine the quinoa, onions, beets, orange juice and zest, and feta and mix thoroughly. Add salt and pepper to taste and serve.

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