Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi


Quinoa (quinua in Spanish) is a nutrient-rich vegan, gluten-free protein source with origins in the high Andes.  It was readily available in Peruvian markets and featured on many menus in soups, entrees, even refrescos. Quinoa is becoming more and more common in the United States where it can be found on health-food aisles of many grocery stores or in the bulk-foods section. However, if you are having trouble locating this healthy, versatile, and delicious seed where you live, it is also available online: Amigo


Use a 1-to-2 ratio of uncooked, pre-rinsed quinoa to water.  Boil quinoa in water in an uncovered pot.  Once water comes to a boil, cover with a securely fitting lid, reduce heat to low, and let simmer for 12-15 minutes.

1 cup of uncooked quinoa will yield about 3 cups of cooked quinoa.

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