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Sunday, December 13, 2015

No more mushy quinoa – fluffy quinoa

No more soggy quinoa
It took me a long time to find the perfect ratio of water and quinoa to come to this. Which means there were many soggy meals before. But without those failures, I would never have known the nature of the grain.

It was an experiment that was not in vain.

Feel free to add any herbs as long as the water and quinoa are kept to  1:1

For 2 very hungry people.


1 full cup quinoa, rinsed many times and drained
1 cup water
3 cups mini tomato halves
1 Tbsp salted butter

Method :

Combine all the ingredients except the butter.
Bring to a boil.
Cover the pot.
Reduce the heat to medium.
Cook for another 20 minutes.
Leave covered for an additional 10 minutes.
Stir in butter.

Serve immediately.

1 comment:

  1. I have read about using quinoa as a substitute for rice but I haven't gotten round to trying it.