Foods as a dad I’ll never buy
Foods as a dad I’ll never buy is a easy American recipe that serves 5. 222 calories per serving. Recipe by benjamins.kitchen on YouTube.
Prep: 5 min | Cook: 25 min | Total: 40 min
Cost: $1.41 total, $0.28 per serving
Ingredients
- 1 cup Quinoa (dry, rinsed if desired)
- 2 cups Water (preferably filtered or bottled)
- 1 pinch Salt (optional, to enhance flavor)
Instructions
Measure quinoa and water
Measure 1 cup of dry quinoa and 2 cups of water. Add a pinch of salt to the water.
Time: PT2M
Bring water to a boil
Place the saucepan on high heat, pour in the water, and bring it to a rolling boil.
Time: PT5M
Temperature: boiling
Add quinoa and stir
Once boiling, add the measured quinoa, give a quick stir to distribute evenly.
Time: PT1M
Simmer covered
Reduce heat to low, place the lid on the pot, and let the quinoa simmer for 20 minutes.
Time: PT20M
Temperature: low heat
Rest off the heat
Turn off the burner and let the pot sit, still covered, for 5 minutes.
Time: PT5M
Fluff and serve
Remove the lid, use a fork to gently fluff the quinoa from top to bottom, then serve.
Time: PT2M
Nutrition Facts
- Calories
- 222
- Protein
- 8 g
- Carbohydrates
- 39 g
- Fat
- 3.5 g
- Fiber
- 5 g
Dietary info: Vegetarian, Vegan, Gluten‑Free, High‑Protein, Low‑Fat
Allergens: None (check for cross‑contamination if gluten‑sensitive)
Ingredient Substitutions
- Instead of Quinoa: Brown Rice, Couscous, Pearl Barley
- Instead of Water: Low‑sodium chicken broth, Vegetable broth
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Medium Saucepan
- Lid that fits the saucepan
- Measuring Cup
- Wooden Spoon or silicone spoon
- Fork
- Timer or smartphone (optional)
Critical Steps — Do Not Skip
- Bring water to a boil before adding quinoa
- Simmer covered for 20 minutes
- Let the quinoa rest 5 minutes after turning off heat
- Fluff with a fork before serving
Chef Tips from the Video
- Rinse quinoa before cooking to remove bitter saponins.
- Toast the dry quinoa in a dry pan for 2‑3 minutes before adding water for a nuttier flavor.
- Use low‑sodium broth instead of water for added depth.
Troubleshooting
Quinoa is mushy or watery.
Reduce the water to 1.75 cups per cup of quinoa or simmer uncovered for a few extra minutes to evaporate excess liquid.
Quinoa is hard or undercooked.
Add ¼ cup more water, cover, and simmer for an additional 3‑5 minutes.
Storage
Refrigerator: Store in an airtight container for up to 4‑5 days.
Freezer: Freeze in portioned bags for up to 2 months; reheat with a splash of water.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook a larger batch and store in the fridge for quick meals.
- Reheat gently on the stovetop with a splash of water or in the microwave covered.
Frequently Asked Questions
What is the cultural significance and history of quinoa in South American cuisine?
Quinoa is a staple grain of the Andean region, cultivated for thousands of years by the Inca and pre‑Inca peoples. It was considered a sacred food, often used in religious ceremonies and as a source of nourishment for warriors and laborers.
How does quinoa fit into modern American family meals?
In the United States, quinoa is embraced as a nutritious, gluten‑free alternative to rice or pasta. Its quick cooking time and high protein make it popular for budget‑conscious families seeking healthy side dishes.
What are traditional regional variations of quinoa dishes in Andean cuisine?
In Peru and Bolivia, quinoa is often mixed with vegetables, cheese, or meat in dishes like quinoa porridge (atamal) or quinoa soup. Some regions toast the grain and serve it with butter and herbs as a simple side.
What occasions or celebrations feature quinoa in South American culture?
Quinoa appears in festive meals during harvest festivals and religious holidays such as Inti Raymi, where it may be prepared in elaborate pilafs or sweet desserts.
What authentic ingredients are used in traditional quinoa recipes versus common substitutes?
Traditional recipes use plain water or vegetable broth, a pinch of salt, and sometimes local herbs like cilantro. Substitutes include chicken broth for extra flavor or other grains like millet when quinoa is unavailable.
What other American side dishes pair well with simple stovetop quinoa?
Simple quinoa pairs nicely with roasted vegetables, grilled chicken, sautéed greens, or as a base for taco bowls and grain‑salad mixes.
What makes simple stovetop quinoa special compared to pre‑cooked packaged quinoa?
Cooking quinoa from dry saves money, eliminates excess packaging, and lets you control the texture and flavor. It also avoids added preservatives that are often found in pre‑cooked packets.
What are the most common mistakes to avoid when making simple stovetop quinoa?
Common errors include using too much water, which creates mushy grains, and lifting the lid during simmering, which releases steam needed for proper fluffiness. Also, not letting it rest after cooking can result in uneven texture.
Can I make simple stovetop quinoa ahead of time and how should I store it?
Yes, cook a larger batch, let it cool, then store in an airtight container in the refrigerator for up to 5 days. Reheat gently with a splash of water or use it cold in salads.
What does the YouTube channel benjamins.kitchen specialize in?
The YouTube channel benjamins.kitchen focuses on practical, budget‑friendly cooking tips for families, emphasizing simple techniques, cost comparisons, and everyday meals that save time and money.
Last updated: September 6, 2026
