It looks like a little ball and when cooked it turns translucent and has a slight nutty taste. The most common preparation is to boil it much like rice.
It is recommended to rinse your quinoa prior to boiling to remove any saponins.
This recipe was adapted by a few found on the internet as I had sausage and chicken kickin around and for some strange reason rice is not a favorite in the house either (by guess who!) so jambalaya is out of the question *sulking with my lower lip hung low*.
serves 5-6 main course plates
3 chorizo sausage links
2 c. cooked chicken breasts chopped
2 c. quinoa
3 c. low sodium chicken stock
1/2 large white onion
3 cloves garlic grated
1 tsp. crushed red chilies
1 small zucchini diced
1 red pepper diced
2-3 tbsp. olive oil
Salt and pepper to taste
Remove chorizo from its casing into a pot and brown in oil until nearly cooked. Set aside.
In the same pot add onions and garlic to soften. Add chicken stock and scrape any browned bits and bring to a boil over high heat.
Rinse quinoa in a sieve well. Add to the pot along with zucchini and peppers, chorizo and crushed chilis. Stir, cover and turn the heat down to a medium/low for approximately 12-14 minutes.
Afterwards, add chicken and stir again. Heat for another 5-8 minutes or until the liquid has been absorbed.
I garnished with chopped green onions.