Pronounced Keen-wa, this small grain from South America packs a big punch with the highest amount of protein found in all grains. It is a good option for people who have Celiac disease and cannot tolerate gluten found in other grains.
- 1 cup, Quinoa (Red or White)
- 2 cups Water
- Pinch of Sea Salt
- Butter or Ghee
- Dried Fruit (I dehydrate bananas, apples and pineapples to use at breakfast)
Combine quinoa salt and water in a medium size pot with lid and bring to a boil. Reduce heat to get a nice high simmer. Cover pot and cook for 20 minutes. The red quinoa needs a slightly longer cook time.
When cooked place in individual bowls and mix in butter and dried fruit to your taste. This will make 2 good-sized servings.
