With apologies to Robert Palmer, I am addicted to quinoa. It is DELICIOUS. I've eaten it almost every day since my return from Pennsylvania. I feel GREAT!
My favorite way to prepare:
1/4 cup of quinoa
1 "dab" of butter/Smart Balance buttery spread, etc.
1/2 cup of chicken stock
splash of half-and-half
2 "grabs" of extra-sharp cheddar cheese (shredded)
Melt butter (at a medium heat) in a small sauce pan (a really small one). Add quinoa and cook for about two to three minutes. (If it burns a little, it won't hurt. I did this the other day and it just gave a sweeter, nuttier flavor.) Next, add the chicken stock and let it come to a boil. Once boiling, reduce heat to low. I cook the quinoa for ten minutes then check to see if all liquid is absorbed. If not, I cook a few more minutes. Then remove it from heat, add the half-and-half and cheese and stir.
It's really enough for two or, if you're hungry, it's for one.
I also cooked 1/2 cup in chicken stock, let it cool and added cherry tomatoes, celery, and green onions, chopped really small. Then, I added a balsamic vinaigrette (just a mix of balsamic vinegar, olive oil, and brown mustard, whisked together). It was good right away, but wow, after marinating all night, CRAZY DELICIOUS!
Yum. It's almost lunchtime and that means some more salad!