My quinoa recipe
Meal Prep • Vegan
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Ingredients
- 1 cup uncooked quinoa (any variety — white or golden, red, or black)
- 1 teaspoon olive oil
- 1 3/4 cups water or low-sodium broth
- 1/2 teaspoon kosher salt
- Lots of rosemary
- Dill
- Lots of paprika
- Lots of cheyenne
- Garlic powder
- Onion powder
- Lots of tajin seasoning
Directions
- 1. Rinse the quinoa.
- Place the quinoa in a fine-mesh strainer. Rinse thoroughly under cool, running water. Rub and swish the quinoa with your hand while rinsing. Drain.
- 2. Toast the quinoa in a saucepan.
- Heat the olive oil in a small saucepan over medium-high heat until shimmering. Add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
- Add liquid and bring to a boil. Stir in the water or broth and the salt. Bring to a rolling boil.
- 3. Lower heat and cook, covered, for 15 minutes.
- Turn the heat down to the lowest setting. Cover and cook for 15 minutes.
- Let stand, covered, for 5 minutes.
- 4. Remove the pot from heat and let stand for 5 more minutes, covered. Don't peek!
- 5. Fluff and eat!
- Uncover — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork and serve. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.
