Grains are a small but essential part of the Kenzai diet. If you're tired of bread and pasta and looking to mix things up, try quinoa. It has a subtle earthy flavor and can be used in Indian dishes, tabbouleh, salads, and even to make pancakes! Learn how to make the perfect bowl with this quick recipe.
Quinoa also packs a big punch into a small package. Best of all, it's extremely versatile. Serve it alongside dinner proteins (steak, chicken, tofu...) or scramble it with some eggs for your morning carbs!
It's a small, but mighty grain that deserves a place in your weekly dietary rotation.
- 1 cup white or tri-color quinoa
- 1.5 cups water or broth (veggie or chicken... can be mixed with any amount of water, depending on nutritional needs)
- Salt and pepper to taste
Process overview (for pictures and in-depth steps scroll down the page!):
1) Rinse 1.75 cups quinoa with cold water for 1-2 minutes.
2) Bring 2.5 cups salted water to a boil.
3) Add rinsed quinoa to boiling water. Reduce heat.
4) Let stand for 5 minutes.
5) Fluff with a fork or chopsticks.
6) Serve, or let cool to room temperature and store.