Slow Cooked Quinoa – simple, easy Hot Logic quinoa

August 25, 2013 - 1 minute read

Quinoa has become a popular substitute for rice, grains and other carbohydrates lately. It’s actually a seed which acts surprisingly like a grain, but unlike rice, potatoes and wheat, it’s extremely rich in protein. If you’re trying to cut back on the carbs but have a hard time forgoing the filling side of mashed potatoes or bread, steamed quinoa is a great way to cut the cravings while giving yourself a low-carb protein boost.

Quinoa is cooked similar to rice, but it doesn’t need as much heat. For the Hot Logic, use slightly less than a 2:1 water:quinoa ratio – slightly less water because it will be cooking sealed, so none of the water will escape.

Stir the water and quinoa in together in your Hot Logic dish, season with a little salt and chicken bouillon (if you’d like), then stick it on the shelf.

One note here: the light will likely turn red before the quinoa has finished soaking up all the liquid, so leave the pan on the shelf overnight or throughout the day to make sure it’s fully cooked.

Once you’re ready to eat it, take it out and fluff it – let the steam rise off for about 10 minutes, then enjoy.

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