If you read my post on healthy eating during the work week, then you know just how important it is to prep healthy food in bulk at the beginning of the week so it’s ready for you as quick as a bag of chips or cookies would be.
In my opinion, quinoa is one of the healthiest things you can incorporate into a meal. You can make breakfast, lunch, dinner, or even side dishes out of it! It’s extremely versatile and one of the only grains that is a complete protein.
Sounds good to me!
The only problem with quinoa is you can’t just buy a bag of it and eat it straight. You NEED to cook it, and it takes a good 20-30 minutes to actually cook right.
This would be extremely time consuming to do every day… even possibly multiple times a day.
There is an easier way though.
Just prep it once on Sunday, and you can store it in your fridge to scoop out whenever you need it
What’s even more awesome is you can adjust the quantities really easily.
If you want more than I made, just double it. Less? Halve it. Simple as that.
And all you are going to need is
1. 1 cup quinoa (You can use, white, black, or red… I used mix of red and white)
Note: If you’re curious to where you can get quinoa, here is a link to my favorite brand, which I buy on amazon. I have also included other products that I frequently use and get questions about where to find.
2. 1 1/2 cups of liquid (I used 1/2 cup almond milk, and a cup of water. You can use any liquid you want from water, milks, juices, or some form of a stock).
Start off my rinsing your quinoa in a fine mesh strainer.
Make sure it drains really really well.
Then, place in a pan on medium high, and toast the quinoa for about 5 minutes. Only to the point where it is fragrant and completely drained of all the water. You don’t want to burn it.
While you are doing this, boil your liquids in a separate pot.
When the liquid boils, transfer to the quinoa pot.
Stir it all together, and then allow to sit on medium-high for at least 15 minutes. At the end, pretty much all of the liquid should be absorbed.
When the 15 minutes is up, stir again, and then place the lid back on.
Turn off the heat, and let sit for 5-7 minutes.
Now, all the liquid should be absorbed.
Take a fork, and fluff up the quinoa until it’s… well a fluffy texture 🙂
Transfer to a lidded container, and refrigerate.
You can eat it cold or throw it in the microwave for a bit to warm it up.
Honestly, the possibilities are endless.
If you need help coming up with a recipe, I HIGHLY recommend trying my banana almond quinoa breakfast. It’s what I had that made me fall in love with quinoa.
Question: I have a ton of recipes with quinoa. Would you like me to post any?