The Kitchn: Add quinoa to your steel-cut oats and never look back
Cooking time: 35 minutes to 40 minutes
1 large lemon, scrubbed and rinsed
6 cups water
2 tablespoons grated, peeled fresh ginger (from a 2-inch piece)
1 teaspoon kosher salt
1 cup quinoa
2 cups steel-cut oats
Peel the lemon with a vegetable peeler into wide strips. Place the peels in a medium saucepan (reserve the peeled lemon). Add the water, ginger and salt and bring to a boil over high heat. Meanwhile, place the quinoa in a fine-mesh strainer and rinse under cool water for about 1 minute.
When the water comes to a boil, reduce the heat to medium-low and add the rinsed quinoa and steel-cut oats. Stir, then cover and simmer until the quinoa grains start to pop open and the oats are tender but chewy, 20 to 25 minutes. Meanwhile, halve the peeled lemon.
When the grains are ready, remove from the heat. Squeeze the juice from the lemon halves in to taste, 2 to 3 tablespoons. Remove the lemon peels, and serve immediately.
Recipe notes: The cooked grains can be refrigerated in an airtight container for up to five days.
(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
