I have people tell me all the time that they tried quinoa once, but they thought it was gross, or too bland for their liking, etc., and they haven't had it since. Quinoa, like anything else, has to be cooked right to taste right...and you have to make sure you rinse it off first, to remove the bitterness from the hulls.
I'm adding this recipe to show how simple it is to add amazing flavors to a bland dish...this works for rice, millet, amaranth...well, any grain you are cooking. So, take an extra 3 minutes and dice up some veggies to add with your quinoa and it will change the dish entirely.
This post is featured on Slightly Indulgent Tuesday, Allergy Free Wednesday, Allergy Friendly Friday, Whole Food Fridays, and Gluten Free Fridays.
1 tablespoon olive, coconut, or canola oil
a pinch of whole cumin seeds (I average about 8 seeds, I would guess)
2 cloves garlic
1 carrot, peeled and diced
1 celery stalk, diced
1 cup quinoa, rinsed
1 3/4 cup water
1 teaspoon salt
Heat oil in a saucepan over medium-high heat. Add the cumin seeds and let them toast for a couple of seconds. Add in the garlic, carrot, and celery and cook for a 1-2 minutes. Add in the quinoa and stir to coat it in the oil and veggies. Add in the water and salt. Bring to a boil, then cover and turn the heat to low and simmer for 15-20 minutes, or until the quinoa is tender and most of the water is absorbed.