The first time I ate quinoa... it was not a pleasant experience. I didn't like it - at all.
I vowed to never touch the stuff again, but I decided that it deserved another chance. After a few more quinoa experiences, I realized that my initial judgement was a tad harsh, and that quinoa could in fact be let back into my diet.
Quinoa does need to be doctored quite a bit. By itself, its rather bland. Mixed with a bunch of colorful veggies, a few herbs, creamy chunks of avocado and a light dressing - quinoa makes the cut!
Here's what you'll need...
1 cup uncooked quinoa, rinsed
1 cup chicken/vegetable stock
1 cup water
1 cup fresh corn removed from husks (about 3 ears of corn)
1 cup cherry tomatoes, quartered
1/4 cup red onion, chopped
1 avocado, chopped
2 tablespoons olive oil
juice of 1 lemon
2 tablespoons fresh parsley
salt and pepper to taste
Here's what to do...
Add one cup quinoa, water and stock to pot and bring to a boil. Reduce heat to a simmer, cover and cook for 10-15 minutes until all liquid is absorbed.
While quinoa is cooking, heat 1/2 tablespoon olive oil in pan and add corn. Cook over medium high heat until cooked (5-8 minutes) stirring occasionally.
Once quinoa is finished, add corn, tomatoes, onion, olive oil, lemon juice, parsley and stir. Season to taste. Enjoy warm, at room temperature or cold.