Tuesday's Cupful: Quinoa

Post from Thursday, July 2, 2009

A grainy solution to avoid carbs

Cooked quinoa (keen-wa) absorbs flavors like rice does. Its texture helps carry and extend flavors. Use quinoa instead of macaroni in salad. Use it as a substitute for rice, potatoes, and pasta in your meals. I have cooked quinoa in an automatic rice cooker, and the method works. To give the grain some flavor, use a low-sodium chicken broth, some chopped onions and/or garlic in the cooker just as you might do with rice. The ratio of liquid to quinoa is about 3:1. Another possibility for the grain: Use cooked quinoa as a substitute for rice in Asian-style fried rice.