Quinoa is not a grain, but a sort of pseudo-grain produced by a plant that’s related to both the beet and spinach. It can be substituted for rice in many recipes (salad, sautes and pilafs). Rich in vegetable protein, calcium and magnesium, quinoa is also gluten-free.
Makes: 3 cups
1 cup white or red quinoa, rinse well under cold water until the water runs clear
1-2 tbsp olive oil
1 2/3 cups vegetable stock or water
1 bay leaf or 1-2 pieces of star anise
Heat the oil over medium heat and saute the quinoa for a couple of minutes. Add the remaining ingredients and bring to a boil. Lower the heat, cover and let simmer for about 20 min (red quinoa will take a little longer). Remove the pot from the heat and let rest before fluffing up the grains with a fork.
Note: Add 1/2 tsp salt if you want to cook the quinoa in water, and reduce the quantity of liquid to 1 1/2 cups to make quinoa that is al dente.