Cooking with Quinoa

Quinoa (pronounced keen-wah) is a light, fluffy, edible seed. I like its slightly nutty taste. Eating quinoa makes me feel healthy, too, knowing it is extremely nutritious. It’s very high in protein, so for you guys (and gals) looking for a meat substitute for Meatless Mondays or the Lent season, make some quinoa.

Cooked red quinoa
Cooked red quinoa

The usual variety of quinoa is white. There is also a red variety that is nice for added color such as in salads. Cooking quinoa is easy and quick. Here’s my basic recipe: 1 cup quinoa; scant 2 cups water (slightly less for cooking al dente such as for salads); a touch of salt.  Bring to boil. Cover and simmer until water is absorbed (about 15 minutes).

The main ingredients - parsley, green onions and quinoa
The main ingredients - parsley, green onions and quinoa

Here’s one way I’ve used quinoa for a healthy salad. The idea was spawned when I saw a lovely, huge bunch of flat parsley at the local German Coast Farmer’s Market. I paired my purchase with a bunch of spring onions, then headed home while wondering the best use for these goodies.

The idea for Tabouli Salad popped into my head. I had never myself made Tabouli, but had it at a Chicago restaurant a few years ago. I love parsley anyway, so loving Tabouli is not a stretch given that its main ingredient is chopped parsley. I did a few quick Google searches to review recommended recipes. Then per my usual cooking style, ad libbed with what I had on hand.

The cooked quinoa along with other ingredients
The cooked quinoa along with other salad ingredients

I basically followed the Tabouli Salad recipe at, substituting red organic red quinoa for the bulgur (cracked wheat) and added fresh mint. Then there were a few other minor changes because of what I had on hand (see photo). I also took it up a notch by adding some cayenne pepper and extra freshly ground black pepper. (I have totally adopted the taste for spicy hot food here in Louisiana.)

Tabouli Salad with Quinoa
Tabouli Salad with Quinoa - Healthy and Delicious

Why not plan a meal with quinoa sometime this week?


Written by Jackie Erickson-Schweitzer - Visit Website

2 thoughts on “Cooking with Quinoa”

  1. People often add too much salt in their recipes without realizing it until it’s too late, but do not worry. There is a way to fix this! Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes help absorb the extra salt. For a dish that is tomato-based, just put a few more tomatoes in and let them cook until they’re tender. These will dilute the extra salt…

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