Quinoa may be hard to spell, but it’s relatively easy to prepare. Chef Kev shows you how and explains why quinoa is such a nutritional superstar.
VIDEO TRANSCRIPT
Hey, Chef Kev here with quick tips for healthy cooking.
Today our topic is quinoa. Quinoa is one of those foods that are popping up on menus everywhere. And it’s not just for hippies anymore.
Not only is it an awesome replacement for rice, it’s a virtual kitchen chameleon that you can put in just about anything.
Plus it’s high in protein, fiber and magnesium…so it’s better than rice. And it’s gluten-free for all you trying to do that whole thing.
Now, granted quinoa is not the easiest thing to pronounce or spell. But don’t be intimidated. It’s really pretty easy to cook.
To make a perfect batch, you’’ve got to rinse it first…I like to use a wire colander that has really, really tiny holes so that you don’t waste anything.
Next, get a pot of liquid…muy importante. For every cup of dry quinoa – you need two cups of liquid.
Now I say liquid because yes, you can use water. But i like to use a good chicken stock.
Boil the stock…turn the heat off… add the quinoa…give it zhudge… and secure the lid..
Now, keep the lid on it for 12-15 minutes…no peeking.
One other great thing about quinoa is that it lasts a long time after being cooked. You can keep it for up to a week in the fridge before it spoils.
I’m Chef Kev, making healthy cooking simple and sweet.