Quinoa is technically a seed with a nutty flavor; however, it can be used in the same ways as other whole grains. There are 3 main types found in the U.S.: white, red, and black. White quinoa has the most delicate flavor and lightest texture. Red and black quinoa tend to be bolder and earthier in flavor than white quinoa. Quinoa has a natural coating, called saponin, that can make it taste bitter or soapy after cooking. To get rid of this coating rinse the quinoa in a mesh colander just before cooking. Packaged quinoa is often pre-rinsed (like Ancient Harvest Harmony Quinoa which contains white, red, and black quinoa).
Yield: 3 cups of cooked quinoa
To add more flavor to the quinoa, add about 1/2 teaspoon kosher salt to each cup dried quinoa when cooking or add a clove of smashed garlic, a sprig of fresh rosemary, or a dash of black pepper when cooking.
Quinoa can also be cooked in a rice cooker using the same quinoa to liquid ratio. Follow the rice cooker directions.
Leftover quinoa can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.
Nutrition (for unflavored quinoa cooked with water): Serving size 1 cup cooked quinoa/ Calories 209 / Total Fat 3.4 g / Saturated Fat 0.4 g / Cholesterol 0 mg / Sodium 3 mg / Carbohydrates 36 g / Fiber 4.0 g / Sugar 0 g / Added Sugar 0 g / Protein 8.0 g