Once upon a time, I lived in Riobamba, Ecuador – the Sultan of the Andes; el Corazón del Ecuador.
I lived with a vegetarian family, which was lucky since the average Andean diet is basically meat and potatoes. But no matter where you go in Ecuador, quinoa (roughly pronounced “keen-wah”) is very easy to find (often in soups). The Incas considered it “mother grain” and for good reason. It’s high protein content, fiber, calcium, potassium, magnesium, zinc, iron, phosphorus, vitamin B, and folate have deemed it a superfood and it can now be found on many American menus. Like ceviche (there are veggie versions too!) and caipirinhas, quinoa is becoming a very trendy item.
It’s a vegetarian’s dream and while the recipe possibilities are endless, it’s pretty good on its own.
2 c water
1-2 t Better Than Bouillon (optional, but highly recommended)
Quickly rinse the quinoa in a strainer under cold water. DO NOT let it soak as the final product will be mushy.
In a heavy pan, add water and quinoa. Then stir in the bouillon.
Bring to a boil on high heat. Once it starts to boil, cover and reduce to a simmer for 15 minutes.
After 15 minutes, turn off heat, remove cover, and let sit for several minutes. There should be no water left in the pot and the quinoa will look like it’s full of craters.
Serve immediately or store in the refrigerator. It’s delicious hot or cold!
Hint: Really good with garlic broccoli!