Back to Basics: Simple Quinoa

Back to Basics: Simple Quinoa 2

Quinoa is a staple in my kitchen! I love its sweet taste and texture. It is a delicious gluten-free whole grain with fiber and is one of the most protein-rich foods we can eat, containing all 9 essential amino acids (I just found that out myself!). This basic recipe is a no fuss, full-proof, always perfectly cooked, not mushy (very important!), fluffy, yummy whole grain side dish. It takes all of 8 minutes to get on the table! If you have some extra in the fridge (it keeps well-no clumps!), you will want to make the Quinoa Kale & Corn Salad with fresh mint-so tasty. I also like to serve my Chicken Fricassée over it. The options are limitless!

I like to use Bob’s Red Mills Quinoa (click here to see package and nutrition facts). [Editor’s Note: Now Foods also has great quinoa.}

Serves: 2 cups cooked


1 cup quinoa (dry)

11/3 cups water


1. Bring the water to a boil in a small saucepan

2. Add the dry quinoa, stir once and cook, uncovered for exactly 6 minutes.

3. Turn off the stove (don’t worry if it doesn’t look completely cooked yet-that’s OK at this point!) and cover for 2 minutes.

4. Stir with a fork to fluff up and serve.

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Catherine is the founder of Cuisinicity- Love the Food That Loves You Back, a website where good food and good health come together in a way that is feasible for today’s busy families, as it has been for hers (Catherine and her husband, Nutrition expert Dr. David L. Katz, have 5 children!). Catherine’s recipes have been widely featured in national media, including ABC News, O Magazine, Eating Well, Prevention Magazine, Woman’s World, Fitness, Shape, and many others. She is the co-creator of the Nutrition Detectives™ food label literacy program, now in use by thousands of schools all over the world and has collaborated in the production of other health promotion programming, including the Unjunk Yourself® music video program.