Cooking quinoa?!
Cooking quinoa?
I'm cooking quinoa for the first time - any hints? Can I use a rice cooker or must I cook it on the stove as per the package instructions?
Answers:
Helpful Hints:
* Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
* A tight fitting lid is essential for even cooking
* Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits in the rinse water are the saponin
* It's better if you soak if first, but if you don't have much time, try five minutes and an extra rinse. You can actually leave quinoa or any whole grain to soak for several hours, if necessary, with no harm done.
* Because of it's high protein and fat content, quinoa is a satisfying meal with a few nuts and veggies added (see recipes below)
Directions: The best way to prepare quinoa to remove all bitter taste
1. Soak the quinoa first for 15 min - 1/2 hour in the pot you plan to cook it in.
2. Soaking loosens up the outer coating of saponin, which is what gives quinoa a bitter taste.
3. Stir it with your hand, and carefully pour off the rinsing water, using a seive at the last.
4. Put the quinoa back in the pot, add more water, and rinse again two or three more times.
5. Drain well in the seive.
6. Place quinoa in the pot, add the water & salt - filtered or spring water are best.
7. Bring to a boil, cover with a tight fitting lid.
8. Turn the heat down to simmer, cook for 20 minutes.
9. Remove from heat and allow to sit five minutes with lid on.
10. Fluff gently with a fork and serve.
Source(s):
http://www.savvyvegetarian.com/recipes/b...
I love quinoa, I am Bolivian , but here they only cook it the same way they cook rice and trust me it is not very tasty!
I love it with creamy bechamel sauce, topped with steak stew!
Actually that is what I want to cook today for lunch!
so... check my blog later on for the recipe:
www.mysteriousbolivia.blogspot...