Quinoa Diet For Vegetarians and Vegans
The fact that quinoa itself is gluten free makes preparing a gluten free quinoa salad very easy indeed. This is one of the many reasons for this grain's popularity. It is so simple to add what to quinoa and end up with a nutritious and satisfying meal It can be ready within minutes. What you supplement your salad depends on what you have in your garden or fridge to set up. Here is a simple idea for one salad recipe
I love serving quinoa with my personal favorite meat- chicken, both the ingredients taste really good together. One simple recipe that I found could be the quinoa chicken with garlic. To make this recipe you will need: 1 cup uncooked quinoa, 2 cups chicken broth, 20 leaves fresh basil (chopped), 1 ½ lbs chicken breasts (cubed), 4 tablespoons extra virgin olive oil, 1 onion (diced), 1 red bell pepper (seeded and diced), 1 green bell pepper (seeded and diced), 2 tablespoons minced fresh garlic and salt and pepper to taste.
I am not fearful of trying out interesting things but I know most people are. I have a weekly email postbag asking that they should cook quinoa. Most seem to express a fear of doing something wrong and ruining their food. The best thing to accomplish is think about how you cook some other seed, grain or legume and apply that to quinoa. By doing this you suddenly have a huge range of possible ways to eat quinoa that you could try out.
Instructions: First position the milk right into a medium-sized pan, add the water and quinoa grain and convey to the boil, turn down the heat and simmer for quarter-hour approx, or before the rice has absorbed all of the liquid. Then stir inside the chopped pecans and cinnamon. Transfer contents of the pan to your serving dish, place either the blueberries or strawberries on top of the cooked quinoa and drip in the nectar. Voila...an easy to use yet extremely tasty breakfast recipe that literally takes minutes to get ready.
There is more than one way to cook with quinoa, but hot liquid cooking is among the most widely used technique. When cooked in water, la quinoa seeds swell to three or four times the uncooked seed size. Cooked seeds become tender and have an al dente texture. Some prefer to toast the seeds before water cooking to enhance a pleasantly nutty, roasted flavor.