Quinoa is a great grain to use for some variety in cooking. It is something that has been cultivated and eaten in the Andes of South America for thousands of years; the Incas ate a lot of it.   I have read a lot about it but this was my first time to actually cook it, and I can report that it is easy to cook and has a nice texture that is sort of a mixture between rice and couscous. It will definitely become a staple in my cooking.  Since this was my first time cooking quinoa, I made a dish that is very simple, and it turned out tastier than I had expected so I thought I should share it.

Apparently rinsing quinoa is essential, as it can have a bitter taste if not rinsed, so be sure to rinse it thoroughly before cooking.  I read about two cooking methods for the quinoa, one where it is cooked like rice (simmered) for about 20 minutes, and another where it is brought to a boil in water, then the water is drained and the quinoa is cooked in a steamer basket over boiling water.  Apparently the second method makes it “fluffier” but I didn’t try this one yet. I may do that next.  

Quinoa with Asparagus

Rinse 1 cup quinoa under running water until the water runs clear.

Bring 2 cups of water to a boil (I also added a splash of olive oil and some salt)

When water is boiling, add quinoa and simmer for 20 minutes or until soft.  If there is excess water in the pot after the quinoa is cooked, turn the heat up and stir until the excess water has evaporated.

In the meantime, sautee about 8 asparagus spears in some olive oil and garlic.  When the asparagus is about halfway cooked, squeeze a half lemon onto them, and continue cooking until tender.

Cut the asparagus into bite-sized pieces and mix into the cooked quinoa, adding more fresh lemon juice and salt to taste.

I served this with some sauteed pork and it was great!