When quinoa first started showing up on menus and in supermarkets a few years ago my expectations were high. I thought it could be a healthier choice than rice and couscous in many of my favorite dishes. But once I tasted it my hopes were shattered. I was disappointed with both the mushy texture and the unappealing flavor. I  tried mixing it with steel cut oats to give my morning cereal a protein boost, but even at a ratio of 3 parts oats for 1 part quinoa I still wasn’t sold. However, with half a pound of the stuff still sitting in my pantry I had to find some way to make use of it. Baking in Sun Oven does wonders for improving the texture and rinsing it a few times more than you’d think necessary helps with the taste. Once cooked, it can be used in salads or in place of rice.

Sun Oven Quinoa

(adapted for the Sun Oven from Beyond Salmon)


1 cup quinoa, thoroughly rinsed and drained

1/2 teaspoon kosher salt

1 cup boiling water


Set Sun Oven out to preheat.

Have ready two sheets of aluminum foil and a dark dish towel. Put the drained quinoa in a pot. Sprinkle with salt. Pour the boiling water over the quinoa and quickly cover tightly with the foil. Cover with the dish towel and a lid. Transfer to the Sun Oven and cook until the water has been absorbed, about 40 minutes. Remove from the Sun Oven. Remove the foil, replace the dish towel over the pot cover with the lid. Let rest 10 minutes before fluffing with a fork.

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