Quinoa
(pronounced “keen-wah”)
 
 
Quinoa originated in South America and is now grown in the United States. Although quinoa is used like a grain, it is the seed of a plant related to spinach. It is gluten free and easy to digest. Quinoa is a complete protein with an overall protein content of about 18%. It is a good source of calcium, iron, and other minerals. It is a good source of fiber.
 
If quinoa is overcooked it can develop a bitter taste and a starchy quality. When cooked properly, it does not mush together and retains a lightly chewy texture and a mild nutty flavor. Texturally, it is most similar to rice or couscous.
 
 
Basic Quinoa
 
1 cup quinoa
2 ¼ cups filtered water
¼ - ½ tsp. sea salt (optional)
 
Preparation Time: approximately 20 minutes
Cooked yields: approximately 3 cups
 
Place quinoa in a covered saucepan and rinse quinoa thoroughly under the sink until water is clear. Drain the water from the quinoa. Add the filtered water and salt and bring to a full boil then immediately reduce the heat to low and cover the pan. Set timer for 18 minutes. Check quinoa to be sure it is not too chewy. When done, stir quinoa and transfer to another covered container to protect it from residual cooking.
 
 
Breakfast Quinoa
 
Follow Basic Quinoa recipe but stir in 1 teaspoon cinnamon and 1 teaspoon ghee after reducing heat to low.
 
Before serving, sweeten as desired with any of the following: clear stevia, vanilla soy or rice milk, or vanilla glycerin. Top with nuts or seeds as desired.
 
Variations: omit ghee and stir in 1 tsp. flax oil (Barlean’s) before serving. Replace cinnamon with garam masala for a spicier taste.
 
 
 
Quinoa Italiano
 
Follow Basic Quinoa recipe. After quinoa has cooked for 10 minutes, stir in the following and resume cooking.

1 Tablesp. dried chopped basil
2 tsp. dried granulated onion
1 ½ tsp. dried granulated garlic
 

When cooked stir in the following:
4 drops lemon essential oil (organic only), or juice of 1/4 fresh lemon
1-3 tsp. extra virgin olive oil
 
 
Coconut Curry Quinoa
 
Follow Basic Quinoa recipe and include ½ teaspoon salt. After quinoa has cooked for 10 minutes stir in the following and resume cooking.
 
2 tsp. curry powder
2 tsp. dried granulated garlic
2 tsp. dried chopped basil
2 tsp. dried granulated onion
 
When cooked stir in the following:
5 Tablesp. coconut milk (sugar free/sulfite free)
1 drop essential oil of ginger (organic or wildcrafted)
(the ginger is a wonderful gourmet touch but it can be omitted)

Mexican Quinoa
 
Follow Basic Quinoa recipe and add the following right before covering the pot to cook the quinoa.
 
1 Tablesp. granulated dry onion
2 tsp. cumin powder
½ - 1 tsp. salt (as per preference)
 
When cooked, mix the quinoa with the following:
2 – 3 Tablesp. of your favorite salsa
2 Tablesp. chopped fresh cilantro
 
 
Spanish Quinoa
 
Follow Basic Quinoa recipe and add the following ingredients right before covering the pot to cook the quinoa.
 
2 tsp. medium roast chile powder
1 tsp. cumin powder
½ tsp. salt
½ tsp. hingwastak
1 Tablesp. granulated dry onion
1 Tablesp. granulated dry garlic
 
Optional: When cooked, mix with the following:
1 - 2 tsp. extra virgin olive oil
¼ cup chopped olives
1 large fresh tomato, diced