5 years ago we really took a jump on changing how we eat. We had already taken all of the dye filled foods out of our lives and then we started with all of the processed. No more boxed rice or pasta sides for us!!
We discovered that it is a ton easier to make it from scratch than to make the processed mixes. When we make quinoa, we normally make a double batch so that we have leftovers for the next day.
What is quinoa?
Quinoa (pronounced Keen-Wa) is a seed from the quinoa plant. It has been a staple food in Peru and Bolivia.
To cook it, the ratio is 2 liquid to 1 quinoa – We normally make 3 cups for our family of 10… so 3 cups of quinoa to 6 cups of water or broth. Before you cook it, rinse it. If you don’t it could have a bitter flavor.
You can also add other things into the quinoa. We have added cheese, chopped veggies, even ranch dip mix, butter or soy sauce.
Here is a favorite that we make with left over quinoa in our house.
Avocado Quinoa Salad
- 1 cup cooked quinoa, chilled
- 1 cup cherry tomatoes halved
- 1 avocado cut in cubes
- ¼ cup fresh cilantro, chopped
- 1 cup baby spinach
- 2 Tablespoon diced red onion
- 2 Tablespoon lime juice
- 1 Tablespoon Olive Oil
- sea salt to taste
Stir together all ingredients in a bowl and serve! Easy-Peasy