The ingredient of the Month (April) is Kickass Quinoa – a superfood in its own right.

Do not be daunted by the task of cooking quinoa. It is as easy as cooking rice. If you want to use the quinoa in a savory dish, you can cook it vegetable or chicken broth instead of water. Quinoa will triple its volume, once cooked. So if your recipe calls for 1 Cup of quinoa, you will need 1/3 Cup uncooked quinoa.

“..of all the whole grains, quinoa has the highest protein content, so it’s perfect for vegetarians and vegans. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain, is kosher for Passover, and is almost always organic.” [source]

You will need:

• 1 Cup of uncooked Quinoa
• 2 Cups of Water or Broth
• Pinch of salt  

First and foremost, give the quinoa a good rinse. Easiest way is to take the quinoa in a fine mesh strainer and running water through it while scrubbing well for couple of minutes. If you do not wash it well, there’s this soapy after-taste that is totally unpleasant.

If you want to you can toast the quinoa before cooking. That  will add another layer of flavor. I usually skip it.

Take one part of quinoa and 2 parts of liquid in a pan and cook it on medium heat. Stir it from time to time. Once it comes to a boil, lower the heat, cover it and cook for another 15 minutes or so. Take it off the heat, and let it stand for about 10 minutes – still covered. By now the grains should have absorbed all the liquid. Fluff it using a fork and transfer to a bowl/container. Now use the cooked quinoa anyway you like. Store leftovers in the fridge.