Though it is actually a seed, quinoa is typically considered to be a whole grain and can be cooked like rice. It contains protein which is a big part of its appeal. Use 1 part quinoa to 2 parts water or broth. Bring to a boil in a saucepan, reduce heat, cover, and simmer for 20-25 minutes until liquid is absorbed. Remove from heat and let rest for 5 minutes (covered). Fluff with fork. I like to use 1/2 rice and 1/2 quinoa to cut the seedy texture. Add desired ingredients, seasonings, and dressing. Use your imagination to create delicious flavor combinations. In class we used red bell peppers, green onions, cucumber, cilantro, lime juice, lime zest, olive oil, garlic, cumin, and salt & pepper
Lemon basil quinoa is delicious also.
Here are some useful links:
For the next couple of weeks we will be learning about and cooking with a variety of proteins. We'll explore some traditional sources as well as some alternative and innovative options. We'll also focus on the safe preparation, cooking, cooling, and storage of potentially hazardous foods.
On Tuesday, 1/30, we'll cook quinoa. Then, on Thursday, 2/1, we'll bake brownies with some added protein.
This week we will focus on financial literacy as it relates to consumerism and your Junior Achievement experiences. To accompany the field trip schedule, we'll skip this week's lab but cook twice next week.
This basic recipe is so versatile, and can be dressed-up or dressed-down
for any occasion.
This week we'll discuss several characteristics of dairy products, fats & oils, and various thickeners. We'll also establish essential lab procedures. On Friday 1/19, we'll make a basic white sauce in class and learn some extensions of this easy recipe.