Basic Quinoa

February 01, 2019

Courtesy of Dar Horn

Serves 8-12 as a Side or 4-6 as a Main Course


2 1/2 cups quinoa (the amount in a package from Rancho Gordo)
2 1/2 cups organic chicken stock
1/2 cup water


  1. Rinse 2 1/2 cups quinoa several times until it stops "foaming"
  2. Put quinoa in a Chamba soup pot with some good olive oil and "saute" it as best you can (given that it is so wet). Add any spices to taste
  3. Add 2 1/2 cups chicken stock plus 1/2 cup water and bring to a semi-hard boil
  4. After boiling for a few minutes, put on the cloth-wrapped lid and turn off the heat
  5. After about 10 minutes, fluff up the quinoa and put the lid back on for another 10 minutes or so. It is then ready to serve.

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