It is also very tasty done right but on its own tends to be kind of bland, if nutty in flavor. I like substituting it for arborio rice in risotto recipes because it is healthier and faster.
This recipe requires just four ingredients: quinoa, mushrooms (fresh and/or dried wild), cheese and stock of one kind or another. Working time is <30 minutes. My daughter loves this one and always wants it for lunch at school the next day.
- one cup dried quinoa (I keep both red and white around and often mix them) for each two people
- mushrooms (you can use just fresh, or just dried, I like to use both). You can find dried wild ones at any grocery store.
- 1-1 1/2 cups grated hard cheese (i.e. parmesan) or crumbled soft cheese (i.e. gorgonzola, my favorite)
- two cups stock or broth for each cup of quinoa
- Rinse the quinoa well. If you're using dried wild mushrooms, which I love because they impart so much flavor, drop them into a cup of hot water and let them soak for 15 minutes. Keep that water and use it with stock for the quinoa.
- Put two parts stock/mushroom water and one part quinoa into a large sauce pan and bring to a boil. When it does boil, turn the heat down to medium-low and cover for 18-20 minutes.
- If you're using fresh mushrooms too, slice them and saute over medium heat while the quinoa comes to a boil.
- When the quinoa is done cooking, take it off the heat. Fold in the mushrooms first, then the cheese. It's ready to eat.