I use regular quinoa, the beige kind you see most often in stores. There are also other colors like red, purple, orange, pink or black! Let me know if you try any of these and if they taste different. I buy the regular kind because it’s found in bulk and if you’re on a budget, like we are, bulk is cheaper!
I should probably mention it’s gluten-free, though that’s a given in our home. I cook it for my family about once a week. I store about eight cups in a sealed container in the pantry and the rest I keep in the fridge or freezer. Do you keep your grains refrigerated or frozen? They stay fresher longer this way, just so you know. I tend to keep containers in the pantry for easy access but only about a month’s worth. The rest is kept sealed in bags in the freezer.
Cooking is simple. Quinoa requires a 1:2 ratio, that is one cup of quinoa to two cups of water; or two cups of quinoa to four cups of water. I usually make two cups at a time. Leftovers are easy to use in a casserole (try this one!) or pizza bites (thank you, Pinterest!) or quinoa-kale patties. I often freeze the leftovers for use in quick recipes later on. Mix your quinoa and water in a small pot, bring to boil, cover and simmer for 20 minutes. The rest is just details… like adding a squeeze of lemon, a pinch of each: salt, pepper, sugar and a pat of butter for extra flavor. Adding minced or powdered garlic is a favorite here too. Once you make the regular quinoa, you’ll find you can do so much with it!