Once you know how to cook quinoa to fluffy, tender perfection, you’ll want to add this protein- and fiber-rich whole grain to your menu or meal prep every week.Quinoa, (pronounced keen-wah) is often considered a whole grain, but is actually the seed of a plant that is related to leafy greens, similar to spinach and chard.This plant has a fascinating heritage.

Quinoa originated in and around the Andes Mountains, and was cultivated in Peru and Bolivia by pre-Columbian civilizations, who used it for thousands of years as a staple in their diet.To this day, quinoa is still grown in South America, but its popularity and growing regions have now spread globally.Quinoa is supremely healthy, delivering a good dose of fiber and protein.

But what I love more than quinoa’s nutrition facts is the fact that it has a mild, creamy, nutty taste and fluffy, slightly-crunchy texture that works well in almost any recipe that calls for rice, couscous, or another whole grain.Instead of buying it at the deli counter or in those shelf-stable packages pre-cooked, invest 25 minutes in my foolproof method for how to cook quinoa and you’ll save so much money.Table of ContentsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQHow to Cook Quinoa RecipeIngredient notes Quinoa: Dry, uncooked quinoa (I love Bob’s Red Mill), any color you desire.Water or chicken broth: Water works wonderfully, and is free and sodium-free.

For more flavor, cook

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