#Quinoa in a Rice Cooker

[kitchenkosmos]

How To Make Quinoa in a Rice Cooker?

Learn How To Make Quinoa in a Rice Cooker Easily

Quinoa has gained immense popularity as a versatile and nutritious grain. While traditionally cooked on the stovetop, many people wonder if it’s possible to cook quinoa in a rice cooker. In this article, we’ll explore the step-by-step process of making quinoa in a rice cooker, ensuring perfectly cooked grains each time. So let’s dive in!

Understanding Quinoa

What is quinoa?

Quinoa, pronounced “keen-wah,” is a seed that has been cultivated for thousands of years in the Andean region of South America. It has gained global recognition for its exceptional nutritional profile and gluten-free nature. Quinoa is a complete protein source, containing all nine essential amino acids required by the human body. It’s also rich in fiber, vitamins, and minerals, making it a popular choice among health-conscious individuals.

Nutritional benefits of quinoa

Quinoa is a nutritional powerhouse. It is abundant in protein, fiber, manganese, magnesium, phosphorus, and folate. Additionally, it contains antioxidants and various beneficial plant compounds. Regular consumption of quinoa can aid in weight management, promote heart health, regulate blood sugar levels, and improve digestion. Its versatility and light, nutty flavor make it a wonderful addition to any diet.

Cooking Quinoa in a Rice Cooker

Choosing the right quinoa

Before we jump into the cooking process, it’s essential to select the right type of quinoa. The most commonly available varieties are white, red, and black quinoa. While they have slight differences in taste and texture, all three types can be cooked in a rice cooker with similar methods.

Preparing the quinoa

To ensure the best results, it’s recommended to rinse the quinoa thoroughly before cooking. This removes the natural coating called saponin, which can impart a bitter taste. Use a fine-mesh sieve and run cold water over the quinoa while gently rubbing it with your fingers. Rinse until the water runs clear, indicating that the quinoa is clean.

Adding liquid and seasonings

The general rule for cooking quinoa in a rice cooker is to use a 1:2 ratio of quinoa to liquid. Water is the most commonly used liquid, but you can also use vegetable or chicken broth to enhance the flavor. For additional seasoning, consider adding a pinch of salt, herbs, or spices according to your preference. These ingredients can elevate the taste of the cooked quinoa.

Cooking process in a rice cooker

Once you have prepared the quinoa, add it to the rice cooker along with the liquid and seasonings. Close the lid and select the appropriate cooking setting. In most cases, the regular or white rice setting works well for quinoa. Let the rice cooker work its magic, and you’ll have perfectly cooked quinoa in about 15-20 minutes.

Tips for Perfect Quinoa

Proper water-to-quinoa ratio

Achieving the correct water-to-quinoa ratio is crucial for well-cooked quinoa. As mentioned earlier, a 1:2 ratio of quinoa to liquid is a good starting point. Adjust the ratio according to the desired texture of the quinoa—using less liquid results in a firmer grain, while using more liquid creates a softer consistency.

Soaking and rinsing quinoa

While soaking quinoa is not necessary, it can help remove any remaining bitterness and improve digestibility. Soaking for 15-30 minutes before rinsing can be beneficial, but if you’re short on time, rinsing alone is sufficient. Remember to rinse thoroughly to eliminate any saponin residue.

Adjusting cooking time and temperature

Rice cookers vary in their cooking times and temperature settings. If you find that your quinoa is consistently undercooked or overcooked, adjust the cooking time or try using a different setting on your rice cooker. Experimenting with small changes can help you achieve the perfect results with your specific appliance.

Variations and Flavor Enhancements

Adding vegetables and spices

One of the joys of cooking quinoa in a rice cooker is the flexibility it offers. You can experiment with various ingredients to create delicious and nutritious quinoa dishes. Consider adding diced vegetables, such as bell peppers, carrots, or peas, to the rice cooker along with the quinoa. This not only adds flavor but also makes it a one-pot meal.

Quinoa salad variations

Cooked quinoa is an excellent base for refreshing salads. Combine it with fresh herbs, chopped vegetables, and a simple vinaigrette to create a light and satisfying dish. You can also add protein sources like grilled chicken, shrimp, or tofu for a more substantial meal. Quinoa salads are perfect for picnics, potlucks, or a quick and healthy lunch.

Conclusion

Cooking quinoa in a rice cooker is a convenient and foolproof method to achieve perfectly cooked grains. By following the simple steps outlined above, you can enjoy fluffy, nutritious quinoa without the need for constant monitoring. Experiment with different variations and flavors to create delicious quinoa dishes that suit your taste. So, go ahead and make quinoa a regular part of your healthy meal repertoire!

Frequently Asked Questions (FAQs)

1. Can I use any type of quinoa in a rice cooker?

Yes, you can use any type of quinoa—white, red, or black—in a rice cooker. The cooking process remains the same regardless of the variety.

2. How long does it take to cook quinoa in a rice cooker?

On average, quinoa takes approximately 15-20 minutes to cook in a rice cooker. The cooking time may vary slightly depending on the specific rice cooker model and settings.

3. Is it necessary to soak quinoa before cooking it in a rice cooker?

Soaking quinoa before cooking is not necessary, but it can help remove any residual bitterness and improve its digestibility. However, rinsing the quinoa thoroughly is crucial to remove the saponin coating.

4. Can I cook other grains in a rice cooker along with quinoa?

Yes, you can cook other grains like rice, millet, or even amaranth along with quinoa in a rice cooker. However, be mindful of the different cooking times and adjust accordingly.

5. Can I use broth instead of water for cooking quinoa in a rice cooker?

Yes, using broth instead of water can enhance the flavor of the cooked quinoa. Vegetable or chicken broth works well as a substitute.

6. Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making it a suitable grain alternative for individuals with gluten sensitivities or celiac disease.

7. What is the texture of cooked quinoa?

Cooked quinoa has a delicate, slightly chewy texture. The grains are light and fluffy, with a subtle nutty flavor.

8. Can I freeze cooked quinoa?

Yes, you can freeze cooked quinoa. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 2-3 months.

9. How long can I store cooked quinoa in the refrigerator?

Cooked quinoa can be stored in the refrigerator for up to 5-7 days. Keep it in a sealed container to maintain freshness.

10. Can I reheat quinoa in a rice cooker?

Yes, you can reheat quinoa in a rice cooker. Add a little water or broth to prevent it from drying out and use the warming or steaming function to gently heat it through.

You may like to know more about:

Dash Mini Rice Cooker Recipes

How to Make Delicious Spanish Rice in a Rice Cooker?

Aroma Rice Cooker Instructions 1 Cup

We have ideas about different types of Kitchens related to our rights. You can check our social media for more posts in the future.

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[feminineitch]

Rice Cooker Quinoa

[whereisyourline]

Rice Cooker Quinoa

[unattendedsims]

Super Easy Southwest-Style Quinoa Cooked in Rice Cooker Southwest-style quinoa with black beans and diced tomatoes with green chile peppers required very little preparation when made in the rice cooker! 2 cups water, 2 cans diced tomatoes with green chile peppers undrained, 1 package dry taco seasoning mix, 2 cans black beans rinsed and drained, 1 box quinoa

[magicratfingers]

ok "recipe" "testing" time, get ready rice cooker i'mma cram quinoa and kimchi in ya ooh and maybe pine nuts

[joemueller2376]

The Definitive Manual for Mastering Perfectly Tender Rice with Your TOSHIBA Rice Cooker

When it comes to cooking rice, precision and consistency are key. The TOSHIBA Rice Cooker is designed to deliver perfectly tender rice every time, thanks to its advanced features and user-friendly design.

Why Choose the TOSHIBA Rice Cooker?

The TOSHIBA Rice Cooker is not just a rice cooker; it is a versatile kitchen appliance designed to meet a variety of cooking needs. With its Fuzzy Logic Technology, it adjusts cooking parameters to ensure perfect results every time.

Features of the TOSHIBA Rice Cooker

8 Cooking Functions: White Rice, Quick Cook, Brown Rice, Mixed Grain, Slow Cook, Porridge, Cake, and Egg.

LCD Display: Easy-to-read display for intuitive operation.

Fuzzy Logic Technology: Automatically adjusts cooking time and temperature.

24-Hour Delay Timer: Plan your meals in advance.

Auto Keep Warm: Keeps your rice warm until you are ready to serve.

Non-Stick Inner Pot: Easy to clean and maintain.

Getting Started with Your TOSHIBA Rice Cooker

Before you begin cooking, it is important to familiarize yourself with the different components of your TOSHIBA Rice Cooker. This includes the inner pot, the LCD display, and the various cooking functions available.

"The Toshiba Small Rice Cooker, with a capacity for 3 cups uncooked rice, is designed for convenience and versatility. It features an LCD display with 8 cooking functions, including options for white rice, brown rice, mixed grain, quick cook, slow cook, porridge, cake, and egg. Utilizing Fuzzy Logic Technology, it adjusts cooking time and temperature for perfect results. The 24-hour delay timer and auto keep warm function ensure your rice is ready when you are. Its non-stick inner pot makes cleaning easy, and the cooker comes with a rice ladle, spoon, and measuring cup. Ideal for small families or individuals, it offers a compact and efficient solution for a variety of cooking needs." - Product Introduction

Step-by-Step Guide to Cooking Perfect Rice

Measure the Rice: Use the measuring cup provided to measure the desired amount of rice.

Rinse the Rice: Rinse the rice under cold water until the water runs clear.

Add Water: Add the appropriate amount of water to the inner pot. The TOSHIBA Rice Cooker typically has water level markings inside the pot to guide you.

Select the Cooking Function: Choose the appropriate cooking function on the LCD display. For example, select "White Rice" for regular white rice.

Start Cooking: Press the start button to begin cooking. The TOSHIBA Rice Cooker will automatically adjust the cooking time and temperature.

Let it Rest: Once the cooking cycle is complete, let the rice rest for a few minutes before opening the lid.

Fluff and Serve: Use the rice ladle to fluff the rice before serving.

Additional Cooking Functions

The TOSHIBA Rice Cooker is equipped with multiple cooking functions that allow you to prepare a variety of dishes. Here are some of the additional functions you can explore:

Quick Cook: Ideal for when you are in a hurry and need to cook rice quickly.

Brown Rice: Perfect for cooking brown rice, which requires a longer cooking time.

Mixed Grain: Great for cooking mixed grains such as quinoa and barley.

Slow Cook: Use this function to slow cook stews and soups.

Porridge: Make delicious porridge for breakfast.

Cake: Yes, you can even bake cakes in your TOSHIBA Rice Cooker!

Egg: Cook perfect eggs every time.

Maintenance and Cleaning

Proper maintenance and cleaning of your TOSHIBA Rice Cooker will ensure its longevity and optimal performance. Here are some tips:

Unplug the Cooker: Always unplug the rice cooker before cleaning.

Remove the Inner Pot: Take out the non-stick inner pot and wash it with warm soapy water. Avoid using abrasive cleaners.

Wipe the Exterior: Use a damp cloth to wipe the exterior of the rice cooker.

Clean the Lid: Remove and clean the lid if it is detachable. Otherwise, wipe it with a damp cloth.

Dry Thoroughly: Ensure all parts are completely dry before reassembling the rice cooker.

Customer Reviews

The TOSHIBA Rice Cooker has received numerous positive reviews from customers who appreciate its versatility and ease of use. Here are some highlights:

"I love my Toshiba Rice Cooker! It makes perfect rice every time, and the additional cooking functions are a great bonus." - Customer Review

"The Fuzzy Logic Technology really makes a difference. My rice comes out perfectly cooked, and I love the convenience of the 24-hour delay timer." - Customer Review

Where to Buy

You can purchase the TOSHIBA Rice Cooker from various online retailers. For more information and to buy, visit the product page on Amazon.

Conclusion

The TOSHIBA Rice Cooker is a versatile and reliable kitchen appliance that makes cooking rice and other dishes a breeze. With its advanced features and user-friendly design, it is an excellent addition to any kitchen.

[confield]

i discovered a fucking sick cooking hack, you can mix brown rice lentils and quinoa (majority or at least 1/2 brown rice) and cook em on the brown rice setting in the rice cooker with a 2:1 (possibly less than 2) ratio of stock (i ussd a buillion cube) to grains, and its fuckin nice and a cheap way to mix proteins into staples. put a little olive oil and parsley or rosemary or basil or something on that shit afterwards if you want. good as he'll

[strle]

2023/2024 Soup Bucket List

Because a linked list posted publicly to your own tumblr is still the best way to keep an easily accessible collection of links on your phone. Complied from the links i liked the look of in the Culture Study Soup Extravaganza thread, Chunky Soups

Ginger Garlic Chicken Noodle Soup Deb Perelman Lemony White Bean Soup With Turkey and Greens Melissa Clark, NYT Vegitable Soup (Vegan!) Cooking Classy Smoky Sweet Potato Chicken Stoup, Rachel Ray Dilly Bean Stew with Cabbage & Frizzed onions Alison Roman Instant Pot Curried Cauliflower & Butternut Squash Foraged Dish Lasagna Soup SkinnyTaste Chicken Tortilla Soup What's Gaby cooking Creamy Wild Rice Chicken Soup with Roasted Mushrooms Halfbaked Harvest Chicken and Rice Soup with Garlicky Chile Oil Bon Apetit Greek Lentil Soup ✓ Limey Ginger Chicken & Rice Soup Pinch of Yum (tbh, 2x+ the ginger) Navy Bean Soup with Worcester Vegan Coconut Lentil Bon Apetit Instant Pot Wild Rice Soup OTTOLENGHI Magical Chicken & Parmesean Soup Red Curry Lentils w Spinach NYT Chicken Stew with Olives & Lentils & Artichokes Dishoom Daal in the slow cooker(?!?!) North African Chickpea and Kale with Quinoa Sweet Potato Chili with Kale 3 Bean Chilli from Pinch of Yum Stracciatella (egg and parm and spinach) Martha Stewart Slow Cooker Buffalo Chicken Chilli

Pureed Soups Red Lentil Soup with Curry and Coconut Milk Vegetarian Times Tomato and White Bean Soup With Lots of Garlic Ali Slagel, NYT Creamy Thai Carrot Sweet Potato (Vegan!) Half Baked Harvest Broccoli Chedder, Smitten Kitchen ✓Creamy Cauliflower & Chick Pea A Cedar Spoon ¯\_(ツ)_/¯ ✓Golden Soup (also Cauliflower & Chickpea) Pinch of Yum ¯\_(ツ)_/¯ Tomato Harissa Coconut Bisque Dishing up the Dirt ✓ Carrot Soup with Miso & Sesame Smitten Kitchen SO GOOD Bacon Cheddar Cauliflower GF! Iowa Girl Eats Instant Pot Corn Chowder (vegan!) 7 vegetable and "cheese" soup (vegan!) Jamie Oliver Sweet Potato & Chorizo Roasted Butternut Squash Soup (NYT) Curried butternut squash soup with Coriander Pumpkin Soup with Chili Cran-Apple Relish Rachel Ray

Magic Mineral Broth Recipe

Paleo Soups

braised ginger meatballs in coconut broth Smitten Kitchen Italian Sausage Stew Paleo Plan NoBean Sweet Potato & Turkey Chilli

[deliciously-vegan]

Millet Pilaf

[[MORE]]

2 cups millet 4 cups vegetable bouillon

1 English cucumber, peeled and diced 2 cups green grapes, chopped 4 stalks celery, chopped 1 cup toasted pumpkin seeds 1 bunch fresh dill, chopped 6 green onions, chopped 

Place millet and vegetable bouillon in rice cooker. Cook on quinoa setting. When done, stir well and set aside to cool.

Place the cooled millet in a large serving bowl. Stir in the; cucumber, grapes, celery, pumpkin seeds, dill, and green onions. Pour the dressing over top and stir until everything is well-combined.

Serve.

Dressing

1/4 cup olive oil 1/4 cup rice wine vinegar 1 tbsp pure maple syrup the juice and zest of two limes 1/2 tsp sea salt 1/4 tsp black pepper

[kitchenkosmos]

Cooking Quinoa in Rice Cooker

Cooking Quinoa in Rice Cooker: Easy, Fluffy, and Delicious

Quinoa is a versatile and nutritious grain that has gained popularity in recent years due to its numerous health benefits. While it is commonly cooked on stovetops, using a rice cooker to cook quinoa is a convenient and foolproof method. The rice cooker ensures that the quinoa is cooked evenly, resulting in fluffy and delicious grains every time. In this article, we will guide you through the step-by-step process of cooking quinoa in a rice cooker, providing you with an easy and hassle-free way to enjoy this wholesome grain.

Introduction

Are you looking for an easy and convenient way to cook quinoa? Look no further than your trusty rice cooker! Cooking quinoa in a rice cooker is a simple and hassle-free method that yields fluffy and perfectly cooked quinoa every time. In this article, we will guide you through the process of cooking quinoa in a rice cooker, providing step-by-step instructions and helpful tips to ensure a delicious outcome.

Benefits of Cooking Quinoa in a Rice Cooker

Cooking quinoa in a rice cooker offers several advantages. Here are some of the benefits:

Convenience:��Using a rice cooker simplifies the cooking process, allowing you to set it and forget it while the quinoa cooks.

Consistency: Rice cookers are designed to evenly distribute heat, ensuring consistent cooking and preventing overcooking or undercooking.

Time-saving: Cooking quinoa in a rice cooker is a time-efficient method, as it requires minimal preparation and monitoring.

Versatility: Rice cookers often come with additional settings, such as a “keep warm” function, which allows you to keep the quinoa warm until you’re ready to serve.

Step-by-Step Guide to Cooking Quinoa in a Rice Cooker

Follow these steps to cook quinoa in a rice cooker:

Step 1: Rinse the Quinoa

Before cooking, rinse the quinoa thoroughly under cold water to remove any bitterness or residue. Use a fine-mesh sieve for this process.

Step 2: Measure the Quinoa and Water

For every cup of quinoa, use two cups of water. This ratio ensures that the quinoa cooks to perfection and maintains its fluffy texture.

Step 3: Add Quinoa and Water to the Rice Cooker

Transfer the rinsed quinoa to the rice cooker, followed by the measured water. Stir gently to ensure even distribution.

Step 4: Set the Rice Cooker

Close the rice cooker lid and select the appropriate cooking setting. If your rice cooker has a “quinoa” or “grain” setting, use that. Otherwise, the standard “white rice” setting will suffice.

Step 5: Cook the Quinoa

Once you’ve set the rice cooker, allow the quinoa to cook undisturbed. The cooking time may vary depending on the rice cooker model, but it typically takes around 15-20 minutes.

Step 6: Fluff and Rest

After the cooking cycle completes, let the quinoa rest for a few minutes. Then, fluff it gently with a fork to separate the grains and release excess steam.

Choosing the Right Quinoa and Water Ratio

To ensure perfectly cooked quinoa, it’s important to use the right ratio of quinoa to water. As mentioned earlier, the ideal ratio is 1:2, which means one cup of quinoa requires two cups of water. This ratio helps the quinoa absorb enough moisture for optimal cooking and texture.

Adding Flavors and Seasonings to Quinoa

While quinoa has a mild and slightly nutty flavor on its own, you can enhance its taste by adding various flavors and seasonings. Consider incorporating these ingredients:

Vegetable or chicken broth: Replace a portion of the water with broth to infuse additional flavor into the quinoa.

Herbs and spices: Add dried herbs like thyme, and rosemary, or spices like cumin, paprika, or turmeric for a burst of flavor.

Citrus zest: Grate some lemon or lime zest into the quinoa for a refreshing twist.

Toasted nuts or seeds: Sprinkle toasted almonds, pumpkin seeds, or sunflower seeds on top for added crunch.

Experiment with different combinations to create a flavor profile that suits your taste preferences.

Quinoa Cooking Tips and Tricks

Here are a few tips and tricks to ensure the best results when cooking quinoa in a rice cooker:

Avoid lifting the lid during the cooking process, as it can disrupt the cooking time and affect the final texture.

Allow the quinoa to rest for a few minutes after cooking to achieve a light and fluffy texture.

Use a non-stick rice cooker pot or spray the pot with cooking oil to prevent sticking and make cleanup easier.

Adjust the cooking time based on your preference for softer or firmer quinoa.

Consider using a rice cooker with a delay timer if you want the quinoa to be ready at a specific time.

Quinoa Variations and Recipes

Quinoa is incredibly versatile and can be used in a variety of dishes. Here are some popular quinoa variations and recipes:

Quinoa Salad: Toss cooked quinoa with your favorite vegetables, herbs, and dressing for a nutritious and filling salad.

Quinoa Stir-Fry: Use cooked quinoa as a base for a flavorful stir-fry with vegetables, protein, and a savory sauce.

Quinoa Breakfast Bowl: Start your day with a hearty breakfast bowl by topping cooked quinoa with fruits, nuts, yogurt, and a drizzle of honey.

Quinoa Stuffed Peppers: Fill bell peppers with a mixture of cooked quinoa, vegetables, and cheese, then bake until tender and golden.

Feel free to get creative and explore different quinoa recipes to enjoy its nutritional benefits in various forms.

Conclusion

Cooking quinoa in a rice cooker is a convenient and foolproof method to achieve perfectly cooked quinoa every time. With the right ratio of quinoa to water and a few additional ingredients, you can create a flavorful and nutritious dish. So, grab your rice cooker and start experimenting with different quinoa recipes to enjoy this versatile grain to the fullest!

Frequently Asked Questions (FAQs)

Q1: Can I use a rice cooker to cook other grains besides quinoa?

Absolutely! Rice cookers can be used to cook a wide range of grains, such as brown rice, wild rice, couscous, and even small pasta shapes like orzo.

Q2: How can I prevent the quinoa from sticking to the bottom of the rice cooker?

To prevent sticking, either use a non-stick rice cooker pot or spray the pot with cooking oil before adding the quinoa and water.

Q3: Can I freeze cooked quinoa for later use?

Yes, cooked quinoa can be frozen in an airtight container for up to three months. Thaw it in the refrigerator overnight before reheating.

Q4: Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making it a great option for individuals with gluten intolerance or celiac disease.

Q5: Can I cook quinoa and rice together in a rice cooker?

Yes, you can cook quinoa and rice together in a rice cooker by adjusting the water ratio accordingly. Use 1 cup of rice, 1 cup of quinoa, and 4 cups of water for a combined batch.

Q6: Can I use a rice cooker to cook other grains besides quinoa?

Absolutely! Rice cookers can be used to cook a wide range of grains, such as brown rice, wild rice, couscous, and even small pasta shapes like orzo.

Q7: How can I prevent the quinoa from sticking to the bottom of the rice cooker?

To prevent sticking, either use a non-stick rice cooker pot or spray the pot with cooking oil before adding the quinoa and water.

Q8: Can I freeze cooked quinoa for later use?

Yes, cooked quinoa can be frozen in an airtight container for up to three months. Thaw it in the refrigerator overnight before reheating.

Q9: Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making it a great option for individuals with gluten intolerance or celiac disease.

Q10: Can I cook quinoa and rice together in a rice cooker?

Yes, you can cook quinoa and rice together in a rice cooker by adjusting the water ratio accordingly. Use 1 cup of rice, 1 cup of quinoa, and 4 cups of water for a combined batch. 

You may like to know more about:

How to Make Quinoa in a Rice Cooker?

How Long to Cook Brown Rice in Rice Cooker?

How to Make Delicious Spanish Rice in a Rice Cooker?

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[padawanduck]

work meeting: boss says to make sure we're following the recipes. and to make sure to read them every time because sometimes they'll change the recipe in the book but won't communicate it any other way.

mentions rice getting oil when it comes out of the rice cooker. i chime in that quinoa does too. my boss says i'm wrong i should not be adding oil to quinoa. i say "well i literally looked at the recipe less than a week ago so unless they just updated that one"

coworker is petty and grabs the tablet to pull up the recipe and shows me the quinoa page "see you were wrong" i point to where the recipe literally proves me right and read the line out loud

boss steps in "this isn't productive just make sure you're reading the recipes"

[nateconnolly]

What's your favorite breakfast food?

Oh my God, you chose the meal that I'm most insane about. Lunch and dinner are honestly just whatever I have lying around. But breakfast? Breakfast is a fucking blood sport. I will literally spend an hour on meal prep for a good breakfast.

Tonight, I put quinoa in my rice cooker and I had chicken on the steam tray over it. They're in the fridge now. Tomorrow, I'll cut up the chicken and fry it in my wok. I'm going to unfreeze corn in the microwave, dump it in the quinoa, and then stir in olive oil, black pepper, red pepper, salt, and harissa. Then I'll toss it with spinach and arugula, and put the chicken on top. I like to cut up my cream cheese with a knife and just dump it in as cubes, but if you're being really fancy, you should probably use feta or balls of mozzarella

A fun breakfast salad for a boy with a busy day ahead. It'll be heavy enough that I can push off lunch until the afternoon and get plenty of chores done first :)

[fairyfrenddeaf]

Hot girl move of the day:

Throwing my quinoa in the rice cooker and going to pick up some bags of mulch, compost, and soil from the hardware store ✌🏻🪴

[turtlesandfrogs]

Another in 'the basic meals if you want to see what it really looks like to make food from scratch everyday' series:

A basic lunch, for two people or one & leftovers:

Ingredients:

1 cup per person rice, quinoa, or other grain you can cook in a rice cooker, because rice cookers are awesome

1 chunk per person quick cooking protein source, I used tofu

A couple handfuls sliced into ribbons green leafy vegetable that gets cooked, examples include: kale, collards, Swiss chard, spinach, amaranth, etc

1 orange, one half is segmented, the other half gets juiced

Small handful sunflower seeds

Sauce:

I need to start measuring if I'm gonna keep sharing these

Garlic powder, about a Tablespoon

Dried ginger, about 1 teaspoon

A generous grind of black pepper

1/4 cup peanut butter

The half an orange you juiced earlier

Directions:

Start the rice cooker going with your grain of choice

Meanwhile, heat a little oil in a pan, and cook down the greens until they've wilted. Remove from heat and add the orange pieces & sunflower seeds. Cook your protein until lightly browned/safe to eat. Set aside.

To make the sauce, combine everything but the juice and stir. Then add juice and keep stirring until it gets smooth. Add water if you want it more liquid.

Once the grain is done, toss everything together.

[foodandfolklore]

Quinoa; It's Beautiful Story and Tragic History

Quinoa is one of those foods that has made it's way into modern food trends. It seems to have exploded out of nowhere. It fits many diets as it's low carbs, vegan, gluten free, and a complete protein. Is this superfood newly engineered by scientists? Nope. It's actually one of the oldest staple foods of the Americas. So why isn't Quinoa as common as Potatoes and Tomatoes?

If you've never had Quinoa, it's a seed that is eaten like a grain. It's small and round, coming in a variety of colours. Tan, Red, and Black are most common. It can be ground into a flour, but it's most commonly eaten by boiling like rice. It tastes like a slightly nutty rice and I quite enjoy it. That's assuming you get the coating off.

Since I live in Canada, most Quinoa that's bought comes prewashed. This is because Quinoa has a protective coating over it to help keep pests away. This invisible coating is very bitter and soapy, thus it needs to be washed off. But this coating is one of the things that makes Quinoa so resilient. It can grow basically anywhere. Flat lands, highlands, mountains, dry lands; it's absolutely astounding how a crop this nutrient dense can grow so easily.

And the Indigenous populations of the central Americas knew this. Quinoa was the backbone of their diet. It allowed their people to thrive, their children to grow up strong, new mothers to lactate and provide milk for their young; It was a gift from the Gods. They worshiped Quinoa and regularly laid out offerings to the beings who gave it to them.

So when European colonizers first came to the Americas, they saw how important Quinoa was to the Inca locals. And they didn't like that. Some of them didn't like the religious aspect, and thought it inappropriate they were worshiping false Gods. Others saw how healthy and strong the food made them and felt threatened. So the colonizers set out to destroy Quinoa and the culture around it. They tore up fields, destroyed offerings, and placed a Ban on Quinoa eating and worshiping. It's pretty pathetic how threatened someone can feel from food, but sadly it worked. And it wasn't just Quinoa, they abolished cultures, other foods they didn't like; we are missing so much and it physically hurts me to think about.

But, we have Quinoa today. This is because Quinoa can grow anywhere so some natives took some seeds and climbed high up into the mountains. They cultivated the quinoa there and it was eaten mainly by locals. Until the 1970s when some American students of a Bolivian Mystic and Philosopher brought the grains back to the US after eating the food on the regular. A while after, it took off in popularity.

Kitchen Uses

As mentioned, Quinoa is a good substitution for rice. I actually just cook mine in a rice cooker. You always want to cook Quinoa at a 1 to 2 parts ratio. 1 part dry Quinoa to 2 parts Water (Or other liquid). You can eat it hot or let it cool and use it as a base for a salad. Try mixing it with some diced cucumbers, tomatoes, green onions, mint, parsley, feta cheese, and a little olive oil and lemon juice. Add salt and pepper to taste, easy fresh salad.

I love using Quinoa in cooking and Kitchen Magic. It has the Nick name Mother Grain and it's just so nourishing. Quinoa is great at Absorbing Negativity and Promoting Health. Since it can grow in almost any kind of environment, this promotes Adaptability, Overcoming Obstacles, and Growth. It's also known for it Abundance, Spirituality, and Fertility properties. But don't forget, it's also a seed, so New Ideas and New Beginnings. You take advantage of colour magic and black Quinoa, so not only will it Absorb the Negativity, but Also Ward and Banish.

Mythology

Finding an actual story about Quinoa has been tricky. I have found many shortened summaries of mythology and stories, but not a beat for beat retelling. Which I feel is important. But I found a video of an Andean man telling the story of how we first got Quinoa. I encourage you to watch the Video, but I'm also going to write the story down in case the Video is taken down one day. I've added in some of my own words based on the visuals used.

Tradition has it that the Aymara people used to talk to the stars. Since that time, it has been told that nearby Titicaca Lake and it's fields started producing their first crops. However, in the night, someone would come to the fields and rip up the potato plants growing there.

There was a young man who guarded the fields by the Lake. One night he wanted to surprise the potato thief. So he brought a loud hand bell with him, and stayed up through the night watching the potato fields.

It was here that several young women showed up in the fields. The young man heard someone digging up potatoes so he went to investigate. The young man stayed hidden and pushed back the tall crops to see three young women gathering potatoes.

The young man stood high and rang the warning bell. Startled, the women fled; however, one of them tripped and fell, and he captured her. It was a cold night, so the young man offered some clothes off his back to keep her warm while they waited. She smiled at him for his kind gesture.

The bell had awoken the villagers and they were on their way to get the potato thief. They sounded angry and ready to take out their rage on the potato thief. The young man grew concerned for the women, but she simply handed him back his garment.

And so it was that the young woman turned herself into a bird and flew away to where her companions, the other stars, lived. The young man was flabbergasted and couldn't explain to the other people what had happened.

The next day, he went in search of the Condor [A type of Vulture] so that it could carry him to the stars that had taken flight off the Earth. He had to climb high, high up a cliffside mountain to get to the Condor. But once there the Condor stretched his wings and became large enough to ride.

The Condor bore him to where the young star was. High up to a beautiful land covered in golden crops called Quinoa. The young man reunited with the woman star and they enjoyed each other's company, running through the fields of Quinoa.

She lived with the young man and fed him Quinoa. Yet there came a day when the young man wanted to return to the Earth to see his Parents. So he got on the Condor to fly back home. Before leaving, the star gave him Quinoa to take back to his people. Then the Condor flew off.

As the young man came back to earth on the Condor, he scattered the Quinoa as he went. The seeds planted themselves into the soil and grew into new Quinoa plants on Earth.

From then on, Quinoa has been grown in order to feed the Andean people. Yet it was unheard of by the rest of humanity. Quinoa is life. Quinoa is hope. Quinoa is the past. Quinoa is the present. And Quinoa is the future of mankind.

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade