The Great Quinoa Adventure of 2009



Quinoa is pronounced “Keen-wah”

Quinoa is an herb seed, though most think it is a grain.

Quinoa must be rinsed, rinsed, rinsed and rinsed again. 


Nate likes to say “Keen-wah” over and over again until I lose my mind.


After seeing Quinoa on several websites, I bought some and after a long day of working we decided to make it. First, we had to look up some recipes. We finally settled on adapting a recipe we found on Epicurious. We added onion because we love raw onion flavor and we changed some ratios. 


The end result was that we LOVED it. There are several suggestions for cooking quinoa, but this worked perfectly for us — boil ten minutes and then steam ten minutes. It was fluffy and the texture was great. We also think this same recipe would work well with barley.  Next time we plan to add more jalapenos because we would have liked a little more heat.


This also is a great recipe for vegetarians, which we are not. We paired it with grilled chicken. 


Quinoa Salad

1 cup of Quinoa

1 can of Black Beans (rinsed)

1 ½ tablespoons of red wine vinegar

½ cup of frozen corn

1 chopped green bell pepper

2 pickled jalapenos minced

¼ cup of cilantro

1 medium tomato chopped

¼ white onion chopped



5 tablespoons of lime juice

1 tsp of salt

1 ¼ ground cumin

1/3 cup of olive oil

zest of one lime



Rinse the quinoa several times under running water. You can use a strainer and then let it drain into a bowl between rinsing. Then add the quinoa to two cups of water and 1 tsp of salt. Bring it to a boil, reduce heat to simmer for ten minutes and steam for an additional 10 minutes. We used our strainer sitting in a small saucepan. Just make sure the quinoa doesn’t touch the water.


Mix in the veggies and dressing and serve cold or at room temperature.


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