This recipe appears in:Shauna James Ahern's Quinoa-Stuffed Peppers
Shauna James Ahern's cooking method for quinoa in Gluten-Free Girl Every Day is simple and butter-rich. Use this fluffy seed in her Quinoa-Stuffed Peppers or alongside any main dish. The proportions here are enough for three days worth of meals.
Excerpted from Gluten-Free Girl Every Day, copyright 2013 by Shauna James Ahern with Danny Ahern. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Available wherever books are sold.
- 6 cups water
- 2 tablespoons butter (extra-virgin olive oil or any oil you prefer are good too)
- 1 teaspoon kosher salt
- 3 cups quinoa
Bring the water to a boil. Add the butter and salt. When the butter has melted, add the quinoa. Bring the water back to a boil. Turn down the heat to medium-low. Cover the pot. Let the quinoa simmer for 12 minutes. Shove the pot to the back of the stove and allow the quinoa to steam for 20 to 40 minutes. Eat.