Cooked in a Micaceous Cooking Pot
1 cup quinoa (1/2 red, 1/2 white is best)
2 cups HOT water or broth
1/4 white onion chopped fine
2 cloves garlic chopped fine
2 Tbsp olive oil
First wipe inside of micaceous cooking pot with vegetable oil and heat for 5 minutes or so. Then heat olive oil in the pot over medium heat; saute onion and garlic in olive oil with a wooden or plastic spoon til transparent. Add quinoa and stir to absorb oil and flavors. Heat, stirring occasionally for about 5 minutes (while water or broth is heating). Carefully add hot liquid (it will steam!), and stir. Bring to rolling boil, then turn down the heat to low, cover and let simmer for 20 minutes, or until liquid is absorbed and little holes appear. Turn off heat and let sit for 5-10 minutes. The micaceous pot will keep the grains warm for up to 1/2 hour.
Quinoa growing in Peru
Quinoa is the indiginous grain from South America that comes the closest to having a balance of all amino acids, creating a complete protein. Quinoa is rather bland and yet nicely compliments steamed greens, sweet potatoes, pieces of meat, nuts, seeds or other fresh, clean foods. Try placing any of these ingredients on top of the cooked grains to steam before serving.