Cooked Quinoa or Teff
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
quinoa
or 1/2 cup teff |
|
| 2 | cups |
water
|
|
| ¼ | teaspoon |
salt
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
quinoa
or 1/2 cup teff |
|
| 473 | ml |
water
|
|
| 1.3 | ml |
salt
optional |
|
Directions
Quinoa only: measure into a saucepan half full of cold water.
Swish quinoa briskly with your hand, then pour it into a fine strainer to drain.
Repeat two or more times, until your water runs clear and doesn't foam when agitated.
Drain again.
Bring quinoa or teff, water and salt to a boil.
Reduce heat and simmer, covered, for 15 to 20 min, until the water is absorbed.
Remove from heat, and cover for 5 min more.
Note: Add quinoa or teff to soups in either of two ways: 1) Add them, uncooked to the pot a half hour before serving time 2) Add them cooked (left-over) to the pot 10 min before serving.
