When boiling quinoa with water, the instructions say to cover it.
I was following a recipe which involved using milk instead of water.
The quinoa didn't seem to absorb into the milk, so I was wondering if it's best to leave the milk and quinoa uncovered and stir regularly.
Why not try something more or less in an eastern Asian theme? Perhaps take a page from Chinese Fried Rice?? And just have fun, without claiming veracity on methodology or history? Okay, and yes, my goal is also (obviously) to make the dish taste good!
For this, I chose a red quinoa...
There are three quinoa colors - I decided to run a taste test of all three. Since I could not cook all three in my rice cooker at the same time (without them running together), I decided this had to be a salad, as I wanted all the quinoa to be served at the same temperature.
This recipe per...
You can substitute the ground beef with whatever ground meat you like. (Or for vegetarian/vegan, switch to lentils that you’ve soaked and cooked to where they still have texture, but are soft.) Use what works for you.
Above: The mix to stuff with....
Quinoa holds onto texture well, and has...
Quinoa Eggs Benedict with Hollandaise Sauce.
1 cup Ouinoa
2 cups water
1/4 cup Parmigiano-Reggiano
1/4 cup bread crumbs
1 or 2 pieces of Canadian (back) bacon -- may substitute ham
1 egg (poached)
3 egg yolks
1 TSP Dijon Mustard
1 TSP fresh lemon juice
1/2 cup melted butter
black quinoa (about 100 g)
onion ( 1 medium or half a large, if you like, you could use a whole large onion)
garlic (2 cloves)
bay leave (1)
sultanas (handful, 70 g)
salt (to taste)
brown sugar (1 teaspoon)
ground coriander (1 teaspoon)
butter (70 g)
lemon (to squeeze some juice...