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How To Cook Quinoa With Chicken Broth

How To Cook Quinoa With Chicken Broth

Quinoa is a fantastic side dish prepared with a few simple ingredients. It is a healthy and flavorful addition to your daily menu. Keep reading to learn how to cook quinoa with chicken broth.

I keep quinoa in Tupperware in my fridge at all times. This is a food that everyone should have on hand because of its versatility. It’s not only delicious, but it’s also a nutrient-dense “superfood” that makes a superb vegetarian protein meal.

Quinoa is quite simple to cook.  It can be prepared in the same manner as rice. Quinoa is surprisingly satisfying and has a delicious nutty flavor.

Additionally, it is an excellent option for preparing a meal because it can be made ahead of time and stored in the refrigerator or even frozen. It works well as a rice substitute. Prepare on weekends to make the week easier!

Have you tried it before? Doesn’t it seem like some strange healthy food? And if you’re not a fan of the flavor, I’m here to tell you that it can be delicious with the proper recipe!

What Is Quinoa?

How To Cook Quinoa With Chicken Broth

Quinoa is a South American grain that can be used in various dishes in place of whole grains. While it may appear to be grain, it’s actually seeds.

Quinoa is a very healthy grain. Protein, iron, potassium, B vitamins, dietary fiber, and 9 necessary amino acids are all present.

It has a nutty flavor and somewhat chewy texture. Quinoa has a higher protein and fiber content than rice.

Quinoa Types

White quinoa, red quinoa, and black quinoa are the three main forms of quinoa available at your local grocery shop. White quinoa has the mildest flavor and the softest texture of all the quinoa varieties. Red quinoa has a crunchier texture and a more earthy flavor. The black quinoa is the strongest in flavor and texture. All these three forms of quinoa are prepared in the same way.

 

How To Cook Quinoa With Chicken Broth?

Is there a simple method to flavor quinoa? Of course, the answer is yes! Boiling quinoa with chicken or vegetable broth is the simplest way to add more or an earthy flavor. The broth usually outnumbers the quinoa by a factor of two. 2 cups broth + 1 cup quinoa. This quantity is generally enough for me for the entire week. Double it if you’re planning to incorporate it into something else, such as soup. Before adding your quinoa to a hot soup, be sure it’s cooked and cool. If not, it may enlarge and become mushy.

Here’s how to make amazing quinoa that’s neither mushy nor bitter but rather delicate and delightfully fluffy.

Ingredients

  • 1 cup uncooked quinoa
  • 2 cup chicken broth, or vegetable broth, or water
  • ¼ teaspoon salt ( optional)
  • ¼ teaspoon garlic powder
  • olive oil

Directions

  1. In a fine-mesh sieve, rinse the quinoa in cold water. Excess water should be shaken out.
  2. Over medium-low heat, heat a skillet. Drizzle oil to prevent the quinoa from sticking to the skillet. Cook, constantly tossing, for approximately 5 minutes, until quinoa is gently browned.
  3. Add broth or water, garlic powder, and salt (optional). Bring to the boil.
  4. Reduce heat to low, cover, and cook for 15-20 minutes, or until the liquid has been absorbed and the quinoa is soft. Quinoa should easily fluff up with a fork.
  5. Allow cooling for 5 minutes after removing from the heat.

What Is The Best Way To Enjoy Quinoa?

I adore it and eat it almost daily. It’s not that interesting to eat it plain; it’s similar to eating plain rice. It requires a bit of seasoning and should serve as an accompaniment to the dinner rather than as the main course! I love experimenting with my lunch salad to make it more filling. Taco bowls are another great way to enjoy this dish!

I enjoy making a large pot of quinoa and eating it with curries, roasted chicken, grilled vegetables, and braised meat throughout the week. It’s one of the most delectable and quick-cooking lunch staples I’m aware of.

Instructions For Storage

Cooked quinoa can be stored in the refrigerator or freezer. Cool it thoroughly before storing it in an airtight container.  Quinoa can be refrigerated for 3-4 days or frozen for up to 3 months. Do not leave quinoa sitting out in the open for longer than two hours at room temperature for food safety purposes.

Recipe Notes

  • In a mesh sieve, rinse the quinoa thoroughly before cooking. This process will eliminate the seeds’ bitter saponin covering.
  • The amount of quinoa you’re cooking will determine the time it takes to cook. Quinoa cooked in a lesser quantity cooks faster than quinoa cooked in a larger quantity. Every few minutes, check on your quinoa. It is prepared when all liquid is absorbed.
  • To bring out the nutty taste of the quinoa, I toasted washed quinoa in a skillet on medium-low heat before cooking it until a nutty scent emerged.
  • Quinoa that has been cooked in chicken and vegetable broth has a richer flavor than quinoa that has been cooked in water. There’s no need to add salt to the pot if you’re using salted broth.
  • While the quinoa is cooking, you can add spices and dried herbs to the pot. To prepare Mexican-flavored quinoa, I usually use chili powder and cumin.
  • After cooking, flavor your warm quinoa with minced garlic, fresh herbs, or lime juice. Make quinoa porridge with cinnamon, pure maple syrup, and vanilla extract for breakfast.
  • Cooked quinoa yields around 3 cups from one cup of dried quinoa.

It’s done. Do you see how easy it is? Once you’ve cooked quinoa a few times, you’ll be a quinoa expert. You’ll see.

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