I made a new discovery in the kitchen this week.
I had been cooking my quinoa on the stove top, but honey the way to go is in your rice cooker.
It cooks perfectly every time.
Perfect for those of you quinoa newbies, you know who you are, always checking the pot asking “Do you think it’s done?”.
Part of that problem is the packaging, it states on the box that it cooks in 10-15 mins.
Well 5 mins is a big swing, with an extra 5 mins you could have incredibly overcooked, mushy quinoa.
I tend to lean to the 10 minutes of cooking time.
A bit less water helps too, I use 1 3/4 cup water to 1 cup quinoa.
I know I have been posting a lot of recipes with quinoa lately.
But it pairs so well with absolutly everything.
Really, my carnivores are thrilled when paired with any grilled meats or fish (well mostly meat if they had their choice).
Bunny is covered If I add nuts, seeds or any veggies that we have on hand.
So while we are on this quinoa kick, I might just have to come up with something quinoa special for 4th of July.
Will keep you posted……..
- 1 cup uncooked Quinoa (I like Ancient Harvest pre washed)
- 1 3/4 cup water
- pinch of salt
- 20 spears of asparagus
- 6 Tbs of olive oil
- 1/2 tsp salt, and pepper
- 1 lemon, zested and juiced
- 1 small clove of garlic, passed through press
- 3 Tbs chopped chives
Start by cooking Quinoa with a pinch of salt either in pot or rice cooker.
When cooked add to large serving bowl to rest.
In the meantime lightly drizzle asparagus with olive oil and sprinkle with salt and pepper.
Grill on bbq or inside on grill pan 3-4 mins, until still slightly crisp and charred in spots.
Chop into small pieces.
In measuring cup add oil, salt, pepper, garlic, lemon juice, and chives and whisk.
Add aparagus to Quinoa, drizzle with dressing and lemon zest and toss to coat.