Quinoa, like most grains, is a little bit boring by itself. Add some spices and a little coconut oil though and you can transform it into something that could be eaten all by itself. Well, I can at least.
I make this in my little rice cooker. Rice cookers are just perfect for cooking quinoa too. They automatically turn the temperature down to warm when the quinoa is perfectly cooked. And you don’t have to worry about them boiling over as long as you don’t fill them too close to the top.
You can cook it in a saucepan too, you just have to pay more attention to it.
1 cup quinoa
2 cups water
1/4 (or 1/2) teas sea salt
1 tablespoon Kirkland organic herbs mix
1-2 tablespoons coconut oil
If using a rice cooker: Put all ingredients except coconut oil into rice cooker and cook according to the instructions for your rice cooker. This usually means to plug in the rice cooker and turn it onto high/cook. When it’s finished, after about 15 minutes it will automatically turn down to warm. When it’s finished and the quinoa is still hot, add the coconut oil and use a fork or spoon to mix it through the quinoa.
If using a saucepan:
Cover and bring to a boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar, to prevent boiling over. Simmer for 15-20 minutes. The quinoa goes a bit transparent when it’s cooked, except for a little spiral sprout.
If the quinoa is tender but there’s excess water in the bottom of the saucepan just leave the lid off completely for a few minutes until the water evaporates. When done turn off the heat, put the lid on and let sit for about 5 minutes. When it’s finished and the quinoa is still hot, add the coconut oil and use a fork or spoon to mix it through the quinoa.