Perfect Quinoa, Every Time & 3 Ways to Play It
This super food seed is as good for you as it is versatile and tasty. But it can be a little difficult to cook it right. You just need patience and a little time, but it saves really well in the fridge or the freezer, so take your time and make a big batch. You will thank me, I promise.
****OOPS, important tip for Instant Pot-type cooking! Turn off the “keep warm” setting when the finished quinoa is resting in the pot.****
A great source of fiber, quinoa is higher in protein than any other grain and it’s a complete protein, containing all 9 essential amino acids, all necessary building blocks for muscles, bones, skin and blood.
Ingredients
Quinoa Tabbouleh
Apricot, Pistachio, Basil & Goat Cheese Salad
Spring Radish & Avocado Salad
Instructions
Rinse the quinoa under cold water to remove any excess residue.
In an Instant Pot on the rice setting, combine the rinsed quinoa, water, and a touch of salt. If using the stovetop, add 2 cups of water.
Cook the quinoa according to the Instant Pot or stovetop instructions.
Once the cooking cycle is finished, lightly fluff the quinoa with a fork and cover it with a paper towel to rest in the cooker for another 30 minutes.
Transfer the quinoa to a cookie sheet and let it rest for another 30 minutes. Lightly toss it with a bit of olive oil.
Quinoa Tabbouleh: In a bowl, combine the cooked quinoa, chopped parsley, chopped mint, pickled garlic, diced cucumber, diced tomato, diced red onion, lemon juice, olive oil, salt, and pepper.
Toss the quinoa with half of the dressing before adding the remaining ingredients.
Save some of the salad bits to dress the top of the salad and the top of the bowls.
Apricot, Pistachio, Basil & Goat Cheese Salad: In a bowl, combine the cooked quinoa, chopped dried apricots, chopped pistachios, chopped fresh basil, crumbled goat cheese, balsamic vinegar, olive oil, salt, and pepper.
Toss gently to combine, being careful not to break up the goat cheese chunks. Serve the salad over a bed of arugula or mixed greens.
Spring Radish & Avocado Salad: In a bowl, combine the cooked quinoa, pickled radishes, pickled red onions, diced avocado, diced cucumber, diced tomato, chopped preserved lemons, olive oil, salt, and pepper.
Toss gently to combine.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
