How to: Quinoa

There’s no denying it.  Quinoa is hot.

Like, on fire.

It’s really no surprise either.

a. it’s delish

b. it’s healthy (a good source of vitamins and minerals and an excellent alternative to processed and refined grains)

side note: while often toted as a whole grain, quinoa is actually a seed. Does that blow your mind?

c. it’s popularity coincides perfectly with the current gluten-free trend.

I’ve been into quinoa for reasons a. and b. for a really long time.

Recently, I’ve had the opportunity to test my recipe development skills and contribute to a real life cookbook about quinoa.

It has basically been the best time of my life.

This week I was finally able to see the fruits of my labour (and the labour of 57 other Professional Home Economists) as The Vegetarian’s Complete Quinoa Cookbook made it’s official debut – at The Cookbook Store no less – fancy schmancy!

The book is a collaborative effort from the Ontario Home Economics Association, of which I am a proud member, and was edited by Mairlyn Smith of CityLine fame. It’s a collection of lacto-ovo vegetarian quinoa dishes that take you from breakfast to dessert with everything in between.

I’m going to share this blog’s simplest recipe yet – stovetop quinoa. When I need a simple side dish or complement for a curry or a stir fry, it’s a perfect fit.  I usually make a double batch so I can have leftovers to make hot quinoa cereal for breakfast.

For breakfast quinoa, add a little milk, some fruit, nuts, and a touch of sweetness and then heat for 90 seconds in the microwave for a fast, healthy and flavour packed breakie.

How to: Quinoa


  • 1 Part quinoa (rinsed well under cold water)
  • 2 Parts water or stock/broth


Quinoa is available in a variety of colours - the lighter the colour, the milder the flavour.


1. Bring rinsed quinoa and water/stock to boil over high heat
2. Reduce heat to low and simmer, covered for 12-15 minutes
3. Remove from heat, let stand for 5 minutes and fluff with a fork before serving

These are all of the breakfast-friendly ingredients I scrounged together. I love creating new combos.  Here are some ideas…

The Cran-Apple Flavour Bomb: fresh diced apple, dried cranberries, roasted almond butter and a drizzle of maple syrup. Add a 1/4 cup of milk, heat and stir.

The Blueberry Struesel – frozen blueberries, sliced almonds, brown sugar and cinammon. Add 1/4 cup of milk, heat and stir.

The Double Banana Coconut Crunch: 1/2 banana, 1 Tbsp banana jam (a little honey would be perfect too), shredded coconut, a couple Tbsp of granola and pecans. Add 1/4 cup milk, heat and stir and serve.

Breakfast the rest of the week is going to be epic.


Below are a couple more photos of the cookbook launch night…


Cookbook recipe samples: Power granola, fruit and nut clusters, tofu fresh rolls, feta and kale bake, oatmeal cookies, red quinoa and pumpkin seed bread – all starrring….


Mairlyn Smith  (my hero!)

She also introduced me to celebrated cookbook author Anne Lindsay at the launch who I’m certain I scared slightly with my overzealous ‘i love you’ and giant unsolicited hug.

2 thoughts on “How to: Quinoa

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