I make quinoa as often, if not more often, than I make rice these days.

Quinoa cooks as easily and more quickly than rice, and is great made in batches as it reheats well without getting soggy or dry. Not to mention quinoa has a great, nutty taste that blows plain old rice out of the water. As a make-ahead item for grain bowls, it’s perfect because it even keeps its texture when cold. If you’ve ever choked down cold next-day rice, you know what I mean. ?

Incredibly, it’s also the only grain that offers a complete protein and has a higher, healthy fat content than other grains.

(Note: It’s pronounced KEEN-WAH, not KIN-O-AH, in case you’ve been wondering.) 

Adding a big batch of quinoa to your weekly #mealprep routine is an easy way to answer that old question, “What’s for lunch?”

Use it to round out meat leftovers or add it cold to a salad to up the protein and fibre. Condiments and dressings can help you change up the flavour and use a blank slate like this garlicky quinoa for multiple meals in one week.

Tip: Make 2 batches of this recipe for 8-12 servings of quinoa.

Yummy Garlicky Quinoa

(serve cold or hot)

• 1 cup quinoa

• 1 3/4 cups chicken, beef or vegetable stock (no added salt)

• 2 cloves garlic, smashed but still intact

• 1 bay leaf

• pinch salt

• drizzle olive oil

Note: Most quinoa these days is already rinsed for you, but if you are concerned about bitter taste, consider soaking for a few minutes in cold water and then straining in a fine sieve before cooking. I don’t bother, most times. 

1. Combine quinoa, stock, garlic & bay leaf in medium saucepan over medium-high heat. 2. Cover tightly, bring to a soft boil, then reduce to low & simmer 15 minutes. 3. Fluff with a fork & rest, covered, 5 minutes. 4. Drizzle lightly with olive oil & season.

Leftover quinoa makes a great school lunch for little ones and work lunch for big ones, too! Combine a small serving of meat or fish, or simply add a variety of veggies and even some quickly defrosted frozen peas or canned chickpeas for protein.