Quinoa Rice Steamed Recipes

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BASIC STEAMED QUINOA



Basic Steamed Quinoa image

Many recipes for quinoa instruct you to cook it like rice, in 2 parts water for 1 part grain. This works, but I find the grains are fluffier if I cook them in 3 parts water and drain the excess water once the quinoa is tender. The tiny seeds swell to about 4 times their original size, so 1 cup uncooked quinoa yields about 4 cups, enough for 6 to 8 servings.

Provided by Martha Rose Shulman

Time 30m

Yield about 4 cups, serving 6 to 8

Number Of Ingredients 3

1 cup quinoa
3 cups water, chicken stock or vegetable stock
1/2 teaspoon salt (more to taste)

Steps:

  • Place the quinoa in a bowl and cover with cold water. Let sit 5 minutes. Drain through a strainer and rinse until the water runs clear.
  • Bring the water or stock to a boil in a medium saucepan. Add the salt and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes. Fluff and serve.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 150 milligrams

QUINOA AND RICE PILAF



Quinoa and Rice Pilaf image

Here's how to cook quinoa with rice: Put them in the pot together and let them simmer until tender. It's really as simple as that! Use the fluffy grains as a side dish or base for a grain bowl. Or try our favorite way to enjoy them -- sprinkled into a salad for a hearty lunch.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 cups

Number Of Ingredients 5

1/2 cup quinoa
1/2 cup long grain rice, such as basmati
1 tablespoon unsalted butter
2 cups low-sodium chicken broth or water
Kosher salt

Steps:

  • Place the quinoa and rice in a fine-mesh strainer and rinse until the water runs clear. Melt the butter in a medium saucepan over medium-high heat until foamy. Add the quinoa and rice and cook, stirring to coat with the butter, then add the broth or water. Increase the heat to high and bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook for 18 minutes, then remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and season to taste.

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