FYI quinoa is pronounced keen-wa. This is a wonderful grain that is gluten free (for all you gluten-intolerant people) and it is a complete protein. The Aztec’s treasured this grain and fed it to their soldiers before battle.
If you happen to not like the spices in this recipe substitute in your favorite. Quinoa is great because it absorbs flavor as it cooks, so experiment and enjoy!
- 1/2 cup of quinoa
- 1 cup of water
- 1 large clove of minced garlic or two small ones
- 1/4 tsp of cayenne
- 1/4 tsp of cumin
- 1/4 tsp of sea salt
You need to soak the quinoa for about 20 minutes before using it. The grain grows a protective seal that will make it hard to digest if you don’t wash it off. Trust me, Ali and my sister, if you don’t wash it off you’ll feel it the next day. So, after soaking dispose of the water. Then throw all the ingredients above into a pot, covering the pot bring it to a boil. Once the water is boiling uncover and simmer on low heat until the quinoa absorbs all the water.