You might be able to add it in already cooked and use a little less liquid since
the quinoa absorbs some of the liquid.
But, really, it's just boiling some water (or chicken broth for more flavor) and cooking until
the quinoa absorbs all of the liquid.
Not exact matches
Ladle about one - third
of hot broth into
quinoa mixture and cook, stirring occasionally, until grains
absorb liquid, about 5 minutes.
After
quinoa has cooked for 10 minutes, toss in snap peas to partially steam them; cover and simmer until most
of the
liquid has
absorbed, about 5 - 6 minutes.
Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most
of the
liquid has been
absorbed by the
quinoa and the
quinoa has popped and begins to look fluffy.
Cover and cook until the
quinoa is tender and most
of the
liquid has been
absorbed — about 10 minutes.
I have a question since you know WW points and I do not... if I added a layer
of quinoa in the bottom
of the dish to «bulk up» the recipe (because I never know what other dishes will be showing up and would rather have a starch included) and
absorb some
of the delicious chicken
liquid, would it add a whole lot
of extra WW points or just a few?
Remove the lid
of the
quinoa when most
of the
liquid has been
absorbed by the
quinoa and lightly fluff the
quinoa with a fork.
When its finished the
quinoa will be soft and most
of the
liquid will have
absorbed.
Put it in a saucepan with 330 ml (11 1/4 fl oz / 11/3 cups)
of water, bring to the boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the
liquid is
absorbed and the
quinoa is soft.
Remove from heat and set aside for about 10 - 15 minutes to allow the
quinoa to
absorb the rest
of the
liquids.
Keep adding
liquid, 1/2 cup at a time, until all
of the
liquid is
absorbed and the lentils and
quinoa are tender.
Allow the
quinoa to simmer for 15 minutes until all
of the
liquid is
absorbed.
** To cook
quinoa, bring 1 part dry
quinoa, and 2 parts water to a boil, add a pinch
of salt, and simmer for 20 minutes, covered, until the
liquid is
absorbed.
Bring to a boil, then reduce heat to low - medium and simmer about 12 minutes, or until most
of the
liquid has been
absorbed and the
quinoa is tender.
Cook the
quinoa in the remaining 1 cup
of stock in a covered saucepan for about 10 minutes, or until the
liquid is
absorbed.
Bring to a boil, then simmer until the
quinoa has
absorbed almost all
of the
liquid, about 13 to 15 minutes.
Bring the mixture to a boil, then cover and reduce the heat to low, allowing the
quinoa to cook for 15 minutes, or until all
of the
liquid has been
absorbed.
The spices are as desired,,, I use about 1 tsp
of each except the salt (1/2 tsp) cook the
quinoa in chosen
liquid until
liquid absorbed and then add the cheese.
Cook
quinoa: rinse, bring 2 cups
of water to boil, add
quinoa, turn down heat and simmer covered until all
of the
liquid is
absorbed (approx. 13 - 15 min), use fork to fluff.
If you'd rather cook a big pot
of quinoa for multiple uses, simply put the portion you'd like to use for the porridge into a pot (or a bowl if you're doing the microwave thing), just barely cover with milk, and heat until most (but not all)
of the
liquid has been
absorbed.
When the time is up check the
quinoa by gently pushing it aside to see if all the
liquid is
absorbed down to the bottom
of the pot.