This is my first experiment with Quinoa. It was really tasty and I am definitely going to use this power grain again. I used the rice cooker method and used the 2 to 1 ratio, two cups water or broth to one cup quinoa. I also added 1 tablespoon of extra-virgin olive oil and 1 tablespoon of salt to the water and quinoa before turning the rice cooker on.
The finished product above was really easy. This is for one serving.
Directions:
Use one cup of cooked Quinoa, one tablespoon of Christine’s Greek salad vinaigrette (http://gourmetanise.com/2012/08/20/christines-greek-salad-and-dressing/) and add any of the following ingredients: Sun dried tomatoes, vine-ripened tomatoes, green or red bell pepper, artichokes, chickpeas, red onion, pitted Greek olives, pine nuts, and feta cheese. Toss and Enjoy a guiltless meal or side dish.
If you have any questions contact me at gourmetanise@gmail.com.
Christine
I love quinoa and always looking for interesting ways to mix it up!!