Quinoa is an excellent source of protein and contains the eight essential amino acids, so it’s a perfect food for vegans! It’s also gluten-free, high in fiber, has a low glycemic index, regulates cholesterol levels, prevent constipation and is rich in essential fatty acids (omega 3 and omega 6), potassium, calcium, phosphorus, iron, zinc, magnesium and vitamins B and E.
It tastes so good and is ready in only 10 or 15 minutes, I love it! Unfortunately, it’s very expensive here in Spain, so I can’t eat it very often.
Quinoa has a natural bitter coating of saponins, which dissolve when quinoa is rinsed. If you buy a box of quinoa that specifically says it’s been prerinsed, you can skip this step.
- Add some ingredients to the boiling water to make your quinoa tastes amazing, like sea salt, tamari or soy sauce, lemon juice, apple cider vinegar, herbs, spices, etc.
- If you use vegetable broth instead of water, the quinoa will taste even better.
- 1 cup water (250 ml)
- 1 tbsp tamari or soy sauce
- 1/2 cup white quinoa (85g)
- Rinse the quinoa with cool water until the water runs clear.
- Place the water in a saucepan and bring it to a boil, then add the tamari or soy sauce and stir.
- Let the quinoa boil for about 2 minutes. Cover and simmer gently for 10 to 15 minutes or until all of the water is absorbed. The quinoa is done when it will look like it has popped open and it’s not mushy, but delicate and perfectly fluffy.
- Use immediately or let it cool at room temperature and store in a sealed container in the fridge.
DID YOU MAKE THIS RECIPE?
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