Quinoa, Say it with me “Keen-Wahh”
The edible seed of the quinoa plant has exploded on the scene over the past 10 years, yet you may not know how to cook it properly. Quinoa is not tricky at all. It just takes a little know-how, and experience to get perfectly cooked quinoa for your final dish.
Chicago’s premier “plant-based” chef, Katie Simmons, shares with us how to toast, cook, and enjoy quinoa every day.
[box]Katie Simmons Katie is a Personal Chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, and vegan. Outside of the kitchen, she is a Fitness Instructor for Equinox, with over 13 years’ experience in the fitness industry. For fun, she loves to travel, with her most recent travel involving 10 days of hiking in the Patagonia of Argentina and Chile. You can check out more of her healthy, vegetarian recipes and videos at: www.Plants-Rule.com[/box]
A little more about Quinoa:
Quinoa seeds contain essential amino acids needed in your diet. It is crazy versatile, from salads to porages, you can cook quinoa for breakfast, lunch, and dinner.
When I am having it for breakfast, I add in a few pitted dates, for sweetness, along with toasted almonds for their natural fats and crunch.
Toasting quinoa will bring out the natural nutty flavors and will transform this simple seed into a wonderful nutrient-dense powerhouse.