I love quinoa because it's easier to cook and tastier than rice. It's also part carb and part Complete Protein. Super easy, super filling, and can be pretty cheap if you buy it in bulk.
It's basically 1 part quinoa to 2 parts water, plus some salt, boil until it's tender and clear. If there's extra water, drain it off like it was pasta, or let it sit out and evaporate a bit. It's almost impossible to become too squishy. I ruin rice every time, so I love it. Just be sure to 'rinse' the quinoa first to remove the bitterness. It should then taste nutty and warm, not bean-y or bitter. I often make it in bulk, then cool it in the fridge, and freeze it in a gallon container to scoop out as I go through the week.
Tonight I used a canned (garlic-free) marinara sauce, added about 1/4 cup red wine, and chopped up some spicy Italian sausage. I put the chopped sausage (raw) into a pot, added the wine and sauce and cooked until the meat was done. I decided that I'd like it a bit creamy, so I added 2 Tbsp garbanzo bean flour and let it cook into the red sauce. Then I served it over the quinoa. It was TASTEY.
It's basically 1 part quinoa to 2 parts water, plus some salt, boil until it's tender and clear. If there's extra water, drain it off like it was pasta, or let it sit out and evaporate a bit. It's almost impossible to become too squishy. I ruin rice every time, so I love it. Just be sure to 'rinse' the quinoa first to remove the bitterness. It should then taste nutty and warm, not bean-y or bitter. I often make it in bulk, then cool it in the fridge, and freeze it in a gallon container to scoop out as I go through the week.
Tonight I used a canned (garlic-free) marinara sauce, added about 1/4 cup red wine, and chopped up some spicy Italian sausage. I put the chopped sausage (raw) into a pot, added the wine and sauce and cooked until the meat was done. I decided that I'd like it a bit creamy, so I added 2 Tbsp garbanzo bean flour and let it cook into the red sauce. Then I served it over the quinoa. It was TASTEY.