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How to Cook Quinoa

Not really sure what quinoa is or how to cook it? Not so long ago, quinoa was just an obscure grain unheard of by most. In the past few years, it has soared to the peak of gastronomic fashion and received the proud title of a superfood.

Vitamin and mineral composition is a total delight for those fasting or losing weight, as well as for vegetarians. Quinoa features a large amount of protein and dietary fiber, a lack of gluten, and very low-fat content. You can eat it at any time of the day without the risk of gaining weight.

Have you seen this grain on grocery store shelves, but had no idea what to do with it? Tips and recipes from Cook It will help! We will share with you the basic method for how to cook quinoa, as well as seven exciting recipes. Discover new facets of taste, seize the opportunity to treat your body to more protein and vitamins.

How to Cook Quinoa

You want to peel natural quinoa seeds before cooking. Otherwise, the taste might be slightly bitter. To do this, rinse the grain thoroughly. In grocery stores, however, they sell quinoa without husk.

Cover the washed grains with cold water in a 1:2 ratio. Bring to a boil, and then cook over low heat for 15–20 minutes.

This is a basic, versatile method for how to cook quinoa. Be aware that, when cooking, quinoa increases several times in volume. It has an almost neutral taste, so you can eat the grain as a self-sufficient dish for any meal, use it as a side, add to breakfast oatmeal, salads, soups, casseroles, fritters, pastries, desserts, and even drinks!

Recipes With Quinoa

Squash Fritters With Quinoa

Ingredients:

  • 10 ½ oz (300 g) squash;
  • 1 cup cooked quinoa;
  • 2 eggs;
  • salt to taste;
  • 2 tbsp flour;
  • sunflower oil for frying.

Instructions:

  1. Coarsely grate squash, add the rest of the ingredients except oil. Mix thoroughly.
  2. Fry in vegetable oil until golden. Serve with yogurt.

Quinoa, Cucumber, and Tomato Salad

Ingredients:

  • ½ cup cooked quinoa;
  • 2 tomatoes;
  • 2 cucumbers;
  • ½ bunch parsley;
  • ½ bunch scallions;
  • 2 sprigs mint;
  • 2 tbsp lemon juice;
  • 3 tbsp olive oil;
  • salt to taste.

Instructions:

  1. Cut vegetables into small cubes, chop herbs and scallions. Transfer to a salad bowl, add chilled cooked grains.
  2. Combine oil, lemon juice, and salt. Dress the salad with the resulting sauce, stir. Let sit, then serve.

Quinoa Salad With Tofu and Broccoli

Ingredients:

  • 2 oz (50 g) tofu;
  • ½ cooked quinoa;
  • salt to taste
  • ground black pepper to taste;
  • 7 oz (200 g) blanched cauliflower;
  • 7 oz (200 g) blanched broccoli;
  • 2 tbsp olive oil;
  • curry to taste.

Instructions:

  1. Mash tofu with a fork, add blanched and chilled cabbage, as well as cooked quinoa.
  2. Season with salt, spices, and olive oil; mix thoroughly.

Zucchini and Quinoa Casserole

Ingredients:

  • 2 cups cooked quinoa;
  • 2 medium zucchini;
  • 3 ½ oz (100 g) grated cheese;
  • 2 onions;
  • ½ bunch scallions;
  • ½ bunch parsley;
  • 2 eggs;
  • 3 ½ oz (100 g) chopped almonds;
  • 2 tbsp lemon juice;
  • 1 tbsp lemon zest;
  • salt, ground black pepper to taste.

Instructions:

  1. In a small bowl, combine quinoa, eggs, chopped herbs, nuts, and two-thirds of the grated cheese. Add lemon zest and juice, spices, and salt to taste, mix.
  2. Cut zucchini into thin slices. Line a baking dish with parchment. Lightly grease the bottom. Lay the zucchini slices in an overlapping manner, top with half of the quinoa mass, then repeat the layers.
  3. Sprinkle with the remaining cheese. Bake at 360 °F for 30–40 minutes. Let the casserole sit for 10 minutes in the baking dish, then carefully remove it along with the parchment.

Quinoa-Stuffed Bell Peppers

Ingredients:

  • 2 cups cooked quinoa;
  • 7 oz (200 g) Circassian cheese;
  • 1 bunch cilantro;
  • salt to taste;
  • 4 bell peppers;
  • 1 egg.

Instructions:

  1. Grate cheese and chop cilantro. Combine with quinoa, egg, salt to taste; mix thoroughly.
  2. Cut bell peppers lengthwise, remove the seeds. Fill the resulting boats with the quinoa mass. Place the stuffed bell peppers on a baking sheet greased with vegetable oil. Bake at 360 °F for 30 minutes.

Quinoa With Strawberries

Ingredients:

  • 7 oz (200 g) strawberries;
  • 2 cups cooked quinoa;
  • 3 sprigs mint;
  • 2 tbsp orange juice;
  • 1 tbsp orange zest;
  • 1 tbsp honey;
  • 2 tbsp peanut butter.

Instructions:

  1. Rinse strawberries and slice half of them into cubes. Combine peanut butter with honey, orange zest, and orange juice.
  2. Add chopped mint and strawberry cubes to the quinoa. Dress with the honey mixture, stir, and top with the remaining strawberries cut into slices.

Truffles With Quinoa

Ingredients:

  • 3 ½ oz (100 g) pitted dates;
  • ½ cup cooked quinoa;
  • 1 tbsp flax seeds;
  • 2 tbsp peanut butter;
  • 2 tbsp cocoa powder;
  • 1 pinch salt;
  • 2 tbsp honey.

Instructions:

  1. Grind dates in a meat grinder or mash in a blender. Add all other ingredients except cocoa, mix.
  2. Moisten your hands with water and form little balls, then roll them in cocoa and place them on a flat dish. Pop in the freezer for half an hour, and then in the refrigerator for 2–3 hours.

Quinoa makes a very filling meal. It is recommended for diabetics, people with gluten intolerance, and cardiovascular diseases.

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Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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