On the topic of quinoa, we at Abbio were pretty hesitant to include it any recipe. If you live in a city on either of the coasts, chances are quinoa is everywhere. And most of the time it’s dry and terrible. The magic in this recipe is to cook your quinoa in chicken stock to give it a much richer flavor. You can use vegetable stock if you want a more vegan-friendly approach. Pair this quinoa with our Shrimp in Lemon and Garlic Butter Sauce and sauteed vegetables for a full meal.


1 cup dry quinoa
2-3 cups chicken stock
1 Tbs butter

Tools you need

Soup pot
Mesh strainer
Rubber spatula


Put the quinoa into a mesh strainer and rinse thoroughly. You want the water coming off the quinoa to be clear (not cloudy).

Recipe Directions

Add the quinoa and the stock to the soup pot over medium heat. The stock should completely cover the quinoa by about ½ inch.

Bring it to a boil over high heat, the reduce the heat until you get a gentle boil.Cook uncovered and set a timer for 20 minutes.

Stir the quinoa a couple time during the cooking process to keep it from sticking to the pot.

Once most of the liquid is evaporated and you start to see small craters in your quinoa, taste it for doneness. You want it to be firm but not crunchy. If it’s still crunchy, add another ¼ cup of stock and cook for 5 more minutes.

When the quinoa is tender, take it off the heat and cover it for 5 minutes.

Add the butter and fluff with with a fork right before serving.