TIP- USE A RICE COOKER TO MAKE YOUR QUINOA
SUBMITTED BY Felicia Lisa
I don’t know that anyone has mentioned this before, but when I was on vacation in Oregon someone mentioned that you can easily prepare Quinoa in a rice cooker. Well… my ricer cooker is a little cheapie Salton one (she had a nice Pampered Chef unit). But… I just tossed 1 cu quinoa and 2 cups water in my little rice cooker. I hit it with a little sea salt, and some chipotle seasoning I have. IT WORKED SLICK AS A WHISTLE!!! I’m making a Zesty Quinoa Salad I had on vacation AND I’m not standing around babysitting the Quinoa. I LOVE EASY PEASY!! This recipe is DELICIOUS! http://allrecipes.com/recipe/zesty-quinoa-salad/
INGREDIENTS:
1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cherry tomatoes
1 (15 ounce) can black beans, drained
and rinsed
5 green onions, finely chopped
1/4 cup chopped fresh cilantro
salt and ground black pepper to taste
DIRECTIONS:
1.
Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
2.
Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
3.
Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.
One thing I don’t like about making risotto is that you have to babysit it. Honestly.. I laughed out loud when I saw how WELL the cheapie rice cooker handled the quinoa! This salad is a SNAP when the quinoa is made in a rice cooker. Allrecipes has another quinoa with garlic …that’s on my potluck list for school too!
INGREDIENTS:
1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
|
1 1/2 cups halved cherry tomatoes
1 (15 ounce) can black beans, drained
and rinsed
5 green onions, finely chopped
1/4 cup chopped fresh cilantro
salt and ground black pepper to taste
|
DIRECTIONS:
1. | Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool. |
2. | Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl. |
3. | Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator. |
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