The Best Quinoa

So ... I'm just going to go ahead and confess something.

I hated quinoa.

For like ... 3 years.

Why, why why, would anyone cook it in water? It's bitter, it stays bitter, I don't get it. Why would you cook 1 cup of quinoa in 2 cups of water, per the instructions on pretty much every bag I've ever tried? It's mushy, like overcooked rice. Gross. Are you trying to make quinoa pudding? (Note to self ... try quinoa pudding.)

No no no. I'll tell you the story of how I learned to stop worrying and love the mother grain.

First off, rinse it if you don't mind losing a few kernels. A couple times. Next, I toast it in the pot. If you don't mind the fat, use 1 tbsp of butter cause to be honest, it tastes the best. If you do, any healthy fat oil will do - I like olive or grapeseed oil, because my mom gave them to me for Christmas and I'm a poor college student.

Next, the chicken stock. Not. Water. Not water! Now, to be honest, I tried to dig the vegetable stock. I'm vegetarian as much as possible, but Oh. My. God. It was so bitter and awful. Just ... just no. Trader Joe's has an Organic Free Range chicken stock, and that works fine for my conscience. Besides, it makes the quinoa deelish. Next, and most importantly for me, I use 1 1/2 cups whenever it recommends 2. This keeps the structure of the quinoa, instead of turning it into a goopy mushy mess.

Recipe time!

Heat 1-2 tbsp of oil in a pot. Once it's hot, add 1 cup of quinoa, tossing to coat in the hot oil. Toast quinoa until it pops and starts to turn golden brown. Add 1 1/2 cups of chicken stock and heat on high until it boils. Turn down to low and simmer for about 10 minutes, until all liquid has been absorbed. Remove from heat and let sit until no longer tongue-burning! I like to add some garlic salt, but you know me and garlic ... add whatever your little heart desires.

Awesome, complete protein, great in salads or as a side dish, or with eggs for breakfast or what have you! This batch usually lasts me through a few meals, store it in the fridge in the meantime.