Quinoa and Pineapple (MORE INFORMATION)

A few details

Ingredients: Quinoa ha s remarkable ability to absorb flavors, since the proteins in the seed expand when cooked, so boiling it in water as most recipes recommend forces you to miss out on lots of opportunities for more flavor.

When cooking: When cooking, it is important to note that fruit juices are high in sugar and cook more quickly as a result. Since they cook more quickly, and more of the juice evaporates, you will need more juice than water. If you do not add in enough juice, the quinoa will grow sticky and might actually stick to the bottom of the pot. That will lead to burning instead of cooking.

Also, it is best to pull quinoa off just before all the liquid cooks away. Set it off the heat, with the lid still on, and let it rest for a moment or two. This will allow the extra liquid to cook away from the heat in the pot as the pot cools (instead of over direct heat). Once all the liquid is gone, move the quinoa into the plate quickly - it will be sticky and it will begin adhering to the bottom of the pot if not removed.

Alternatives

This recipe works with nearly any fruit juice, including pineapple, oranges, peaches, lemons and tomatoes. Each fruit obviously provides a different flavor and different level of sweetness.