Quinoa – The Versatile Grain

This quinoa recipe is a blank canvas that you can use as a basis for your own creations. It’s such a versatile grain, you can use it in almost any dish, hot or cold, plain or mixed with other ingredients.

Yield: 4 portions / Prep time: 2 minutes / Cooking time: 30 minutes

Ingredients

• • • 2 cups of dried red or white quinoa
    • 3 1/2 cups of vegetable stock
    • 1 teaspoon salt (optional)

Procedure

1. 1. Rinse dried quinoa in a strainer.
   2. Place in a medium pot over a medium heat and dry roast for 3-4 minutes, until a nutty smell is released. 
   3. Add vegetable stock, cover the pot and bring to a boil.
   4. Lower the heat and cook for 15 minutes, until the liquid is completely absorbed.
   5. Turn off the stove and allow the pot to sit covered for 10 minutes before serving. 

More cooking ideas for your quinoa recipe

• • Quinoa salad: Add your favorite chopped veggies and a light lemon juice/olive oil dressing.
  • Substitute quinoa for Bulgur wheat in tabbouleh recipes.
  • Substitute quinoa for couscous in a Moroccan feast or use it instead of pasta in a pasta salad.
  • Add quinoa to your soups and stews.
  • Curried quinoa and peas: Add frozen peas, garlic, ginger and curry powder to your quinoa.
  • Combine chilled quinoa with pumpkin seeds, diced carrots, pinto beans, cumin, cilantro, chopped scallions and salt.

Explore more recipes like this in The Doron Yoga Cookbook, featuring many joyful recipes for hungry yogis, available to download here.

Enjoy your cooking journey and taste the bliss!