Quinoa has been getting a lot of love lately. And for good reason. It’s high in amino acids, protein, and fiber. Plus it’s gluten-free. I always have some quinoa in my pantry ready to pair with anything from a filling breakfast, to an elegant dinner, to use when emptying the fridge of leftovers.
It’s easy to prepare since it requires 2 parts water to 1 part quinoa. Bring the water to a boil, then simmer 10-15 minutes until all of the water has been soaked up and the germ separates from the seed. Use how you see fit.
Quinoa Breakfast Parfait
The slightly nutty flavor of quinoa brings a savory edge to this yummy breakfast treat.
- Quinoa, cooked
- 1 tablespoon honey
- Your favorite fruits (blueberries & strawberries for me!)
- a pinch of cinnamon
Combine and enjoy! Add some milk if you prefer a cereal variation.
Quinoa for Dinner
Quinoa with Leftovers
One of my favorite ways to enjoy leftovers is to make a batch of spaetzle (german egg noodles) and add last night’s Indian, Thai, Chinese etc. for a lovely leftover creation. In an effort to be more versatile I realized that quinoa would be a great substitute for my spaetzle.
Just cook the quinoa as listed above (or as the box indicates) and add to your favorite leftovers. I find that it works best with dishes that have a lot of sauce as the quinoa will soak it up.