[Martha Rose Shulman] describes quinoa as an easy-to-cook and versatile grain with a delicate texture, nutty flavor and high protein content. She writes:
Several readers have asked me about the way I cook quinoa, which differs from the package directions. I use three parts water to one part quinoa. I cook the quinoa until the grains are fluffy and a spiral appears as the outer germ separates from each grain (15 minutes). Then I drain off the excess water through a strainer, return the quinoa to the hot saucepan, cover the pan with a towel and put the lid back on, so the quinoa will dry out and fluff.
Quinoa will cook well using two parts water to one part quinoa, but I find that the grains are fluffier if I do it my way.
Here are five news ways to cook with quinoa.
Breakfast Quinoa With Fruit and Almonds: Quinoa cooks so quickly that you can make it for breakfast without getting up especially early.
Stir-Fried Quinoa With Vegetables and Tofu: Use regular or red quinoa instead of rice in this easy, quick stir-fry.
Quinoa Pecan Muffins: These moist, nutty muffins rely on homemade quinoa flour.
Whole-Wheat Quinoa Bread: This hearty bread provides beautiful slices for toast or sandwiches.
Quinoa and Squash Gratin: Quinoa substitutes for rice in this comforting Provencal-style gratin.
Full Article @ NY Times