One of the interesting aspects of my fitness journey is experimenting with various foods. Quinoa (pronounded 'keen wah'), popular with those eating the Paleo diet, is one of those foods that I've enjoyed in salads but until recently did not cook it at home. Quinoa is an ancient food that has been cultivated for years in the South American Andes. It was known as the Mother Grain and revered as sacred by the Incas.
Quinoa is more expensive than other grains but it is usually organic or I should say I have only found organic quinoa. A 400 g (14 oz) bag of organic quinoa costs about $6. It is an excellent substitute for rice with similar cooking method and timing. Quinoa is however, considerably higher in protein than white rice. It is just slightly higher in calories by 17 cal per cup but is also significantly higher in potassium, lower in carbohydrates and higher in iron making quinoa a good nutritional value over white rice.
Method: Measure 1 cup of quinoa into a fine mesh strainer. Rinse well. Place the rinsed quinoa into a medium sized saucepan. Pour 2 c of water over the quinoa. Stire. Bring to a boil. Reduce the heat. Cover and simmer for 15 minutes. Drain using the fine mesh strainer. Return the cooked quinoa to the saucepan. Cover and let sit 15 minutes. Fluff and serve or cool as desired.