Quinoa is an excellent gluten-free source of protein, calcium, iron, B-vitamins and fiber. Rinse well before cooking because it has a coating of saponin resin that gives it a bitter taste.
1 ½ parts water
¼ teaspoon salt for 1 cup of grain, optional syrup, chopped fresh or dried fruit and nuts.
Cook quinoa in water for about 10-12 minutes until water is absorbed. Fluff with a fork and store in the refrigerator up to 5 days.
For a savory taste, add minced herbs such as mint, chives, coriander or parsley, spices, sprouts, and chopped vegetables. For a sweet flavor, you might add maple.
For a parsley substitute list, follow the link.
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Even the healthiest recipes might not be healthy for you. LRA tests help you know the foods that are healthy – immune-tolerant – for you. Learn more about LRA tests at www.ELISAACT.com.