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If you love the idea of cheesy quinoa, you have to give this garlic parmesan quinoa a try.
This is a wonderful summertime picnic or family gathering dish. Take it to potlucks or even a company party, and I think you’ll find that most people really enjoy it.
If you’ve never had quinoa before, I highly recommend it. It’s technically a seed, not a grain. But we treat it like a grain because it gets cooked like most grains. It also happens to have all nine essential amino acids. So just like meat, it’s a complete protein. Not bad for a tiny little seed!
What Does Quinoa Taste Like?
Quinoa has a unique flavor that is a bit earthy, as millet would be. But if prepared properly, it’s very mild, like rice.
What Can I Add To Quinoa To Make It Taste Good?
The answer to this has two parts.
Before you cook your quinoa, you must always rinse it well. This will remove all of the bitter flavors that you get if you don’t rinse it. So the main way to make quinoa taste good happens before you ever cook it.
Once cooked, you have to season it like you would any other grain. For some people, you’ll want to season it a little heavier than you would rice.
How Do You Rinse Quinoa?
Measure how much quinoa you want, and put it into a fine mesh sieve. Run it under cold running water. You will see that if foams a bit. Rinse all of that off until the water runs clear. Move the quinoa around in the sieve with your fingers to make sure you rinse all of it.
How Much Quinoa Per Person?
For cooked quinoa, about 1 cup per person will do. It may be a little less or a little more for some people, but 1 cup is about average.
What Can I Add To Quinoa After It’s Cooked?
Anything you want! Like rice, it’s very versatile. But here are some ideas:
Fresh parsley or other fresh herbs
Black pepper
Spinach
Kale
Mushrooms
Bell peppers
Fruit
Cheese
What Goes Well With Quinoa?
As a side dish, you can serve this with any meat or vegetable. Flavor it according to what you are serving it with. In the case of this recipe, good choices would be chicken, fish, pork, steak, and any vegetables you want to have as a side.
Don’t add any salt during cooking. Wait until the whole recipe is made. The parmesan cheese adds lots of salty flavors, so taste it before adding salt.
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Quinoa is a complete source of protein and makes a great addition to a healthy salad. The combination of fiber, protein and healthy fats can turn a light side salad into a robust entrée.
I find that some of the best seasonings for quinoa are cumin, dried bay leaf, turmeric, and salt, and black pepper. I also love to flavor it with fresh garlic and herbs such as parsley, dill, and cilantro. You can add the seasonings of your choice into the pot at the same time with the liquid and cook it as directed.
Quinoa's got the carbs covered, so you'll likely want to add some additional protein (eggs, lentils, beans, tofu, chicken), a fat (olive oil, nuts, butter, cheese), and, ideally, some kind of fruit or vegetable (broccoli, berries, squash, spinach).
You can eat one-two cups of cooked quinoa in a day. You should avoid eating it if you experience stomachache, itchiness or vomiting after consuming it. A study by Harvard Public School of Health has reported that eating a bowl of quinoa daily is healthy and without any side effects.
Quinoa: High in protein, quinoa keeps you full with its high levels of plant-based proteins. It decreases your appetite and promotes belly fat decrease.
Quinoa is rich in both fiber and protein, contains a much higher amount of other nutrients, and has a similar fluffy texture to the rice. A cup of quinoa contains twice more protein and about 5 g more fiber than white rice. Quinoa contains fewer calories and carbohydrates than white rice.
Quinoa is a nutritious choice for people looking for plant-based protein sources—it's a complete protein, containing all nine of the essential amino acids. Plus, its dietary fiber may help improve your digestion. Likewise, its fiber and protein content can help make you feel more satiated than other grains.
Fill it with clean water. Let is soak for a little while. Then, using a wire whisk swish the quinoa around until you see a soapy residue come out of the quinoa. You might have to do this for a few minutes to get all the saponin off.
Rinsing quinoa definitely starts to hydrate the seeds. Flavor – In terms of flavor, the unrinsed quinoa definitely had a nuttier, earthier flavor, but I didn't find it bitter at all. The rinsed quinoa was definitely milder and the flavors more muted.
Quinoa can be consumed anytime – at breakfast, lunch or dinner. But it is best to eat healthy food like quinoa before going to bed. It induces sleep, because it relaxes the muscles, due to its high magnesium and protein content. “One can eat one-two cups of cooked quinoa in a day.
Start with a base of cooked quinoa then add your preferred bean or lentil and your go-to cooked veggies. Next up: a source of fat. Hummus, seeds, cheese, avocado, tahini, your favorite dressing, whatever sounds good to you. This meal comes together in a flash when you batch prep quinoa, veggies and beans in advance.
Even though the cooking process may cause some loss of water-soluble vitamins, it doesn't undermine the nutritional value of quinoa significantly. Cooked quinoa still retains most of its protein, fiber, and minerals. Moreover, cooking makes quinoa softer and easier to chew and digest.
The darkest variety of quinoa is the black quinoa which is super rich and healthy as compared to the other two versions. It is the healthiest option of quinoa that has more protein, dietary fiber, and less amount of fat content inside. It takes time to cook black quinoa due to its nuttier and fluffy texture.
Quinoa is rich in both fiber and protein, contains a much higher amount of other nutrients, and has a similar fluffy texture to the rice. A cup of quinoa contains twice more protein and about 5 g more fiber than white rice. Quinoa contains fewer calories and carbohydrates than white rice.
Once you've made a batch of quinoa, you have endless options for using it. Make it the base of your next grain bowl, toss it into a salad, or stuff it into squash or sweet potatoes. It's also at home in soups & wraps, and it pairs nicely with sweet flavors as well as savory.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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