Follow these steps for perfect quinoa every time.
1. Rinse quinoa well before you cook it. (the water will become almost clear after 3 or 4 rinses)
2. Use 1 ½ cups water for each cup of quinoa.
3. Place a lid on the pot and do not lift it until the cooking time is done.
4. Once the cooking time is up, remove the pot from the heat and allow to sit for about 10 minutes before you lift the lid.
5. Fluff with a fork
NOTE: If you want flavouring in your quinoa, stir them in prior to cooking.
¼ cup uncooked quinoa
½ cup chicken broth
½ tsp pepper
½ onion chopped
½ tsp olive oil
½ tsp sugar
1 tbs lemon juice
1 boneless, skinless chicken breast – cooked and sliced.
Combine quinoa, chicken broth and pepper in a pot and bring to a boil.
Lower the heat and simmer for 10 to 15 minutes. (Liquid is absorbed)
In a small skillet, caramelize the onion with the oil and sugar.
Stir onions into quinoa in the pot.
Add the lemon juice.
Cook on low, stirring occasionally for about 10 minutes to blend the flavours.
Make a bed on the plate with the quinoa mixture and arrange chicken slices on top.
Sprinkle with dried currants or dried cranberries (If desired) and serve.
2 tbs olive oil
1 lb. boneless chicken breasts, chopped
2 zucchini, chopped
2 cloves garlic, minced
2 tsp grated lemon zest
Juice of one lemon
1/2 tsp crushed red pepper
Pinch of cinnamon
1 cup green olives, chopped
4 cups chicken stock
1 1/4 cups quinoa
1/4 cup parsley, chopped
1/4 cup mint leaves, chopped
Salt & pepper
Heat olive oil in a large skillet.
Add the chicken and cook until lightly browned, 3 minutes.
Add the onion, zucchini, garlic, lemon zest, red pepper and cinnamon. Season with salt & pepper.
Cook for 3-5 minutes, then add the olives.
Cook for 3 more minutes.
Stir in the chicken stock and bring to a boil.
Stir in the quinoa, cover the pan, turn off the heat and let stand for 5 minutes.
Fluff with a fork and then add the parsley, mint and lemon juice.
Toss to combine.