Quinoa is a hearty gluten-free grain native to Peru. For this recipe, I used tricolor quinoa which includes a blend of red, black, and white quinoa.
Quinoa has blown up as a natural gluten-free superfood that is super rich in protein. The Incas referred to Quinoa as a sacred grain and therefore called it “la chisiya mama”, which means “the mother grain.
Here is the recipe.
How to Cook Tricolor Quinoa
Ingredients
- 2 Cups Washed Tricolor Quinoa (I used a black, red, and white mix)
- 2 ½ Cups Water
- Salt to taste
- Coconut Oil
- 1 Green Onion
- 1 Clove of Garlic
- Turmeric Powder
Instructions
- On medium heat. Add in coconut oil to coat the pan evenly. Sauté chopped green onions and garlic with a light sprinkle of turmeric powder until garlic is slightly brown.
- Once coconut oil is heated. Sauté chopped green onions and garlic with a light sprinkle of turmeric powder until garlic is slightly brown.
- Stir in Quinoa.
- Add in water and salt to taste. Cook on low heat for 30 minutes until all the water has been absorbed and the quinoa is cooked.
I hope you enjoyed this recipe. Please rate this recipe and let me know in the comments. If you have tried this recipe, I would love to know what you prepared with your tricolor quinoa. Take a picture and tag me on Instagram @myplantbaseplate and use the hashtag #myplantbaseplate so we can all see your plate.
If you are looking for another grain to try that makes a great rice substitute try this recipe for how to cook millet, another protein-rich grain.
Thank you so much for reading. God bless.
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