How do you make quinoa jerm?!
How do you make quinoa jerm?
I was told it takes 3 hours, but how do you make it? how much do you put in the water? what temperature?
Additional Details2 weeks ago
oops I meant quinoa Germ. not jerm. what is wrong with me today??
Answers:
2 weeks ago
oops I meant quinoa Germ. not jerm. what is wrong with me today??
Preparation:
Quinoa grains have a unique coating called saponin that serves as a protection from birds and the intense rays of the altiplano sun during growth. Unless these saponins are removed, the grain will taste quite bitter and is actually toxic. Before quinoa reaches the marketplace, most of the saponins have already been removed. To fully enjoy your quinoa, simply put the grains into a fine mesh strainer and rinse under cold running water for one to two full minutes. This guarantees a delicately sweet pleasant flavor to the cooked grains.
Raw:
The leaves of the quinoa are spinach-like and can be enjoyed raw in salads. It is unfortunate that because quinoa grows at very high altitudes, most of us do not have the opportunity to purchase these leaves in our local markets.
Cooked:
Cooking quinoa couldn't be easier. Measure 1 cup (237 ml) of grain, rinse in a fine mesh strainer, and put the grains into a 2-quart (2 liter) saucepan. Add 2 cups (480 ml) water and salt to taste. Cover and bring to a boil over high heat. Turn heat down to low and steam for 15 to 20 minutes. Use quinoa in place of any rice dish and enjoy its unique light, chewy texture and airy flavor.
As quinoa cooks, the germ is released from the exterior of the grain and forms a tiny spiral. You'll recognize it easily by its white coloring and sproutlike appearance. The grain's tender chewiness is attributed to this uncommon life-bearing germ.
For a richer flavor, quinoa can be toasted in a dry skillet for a few minutes before cooking. Stir continuously during the toasting to prevent burning and to toast the grains evenly.
Because quinoa is so quick cooking, it works well as a hearty breakfast cereal for adults as well as infants and children. We've found it ideal for grain and fresh vegetable salads, the perfect grain accompaniment to any dinner dish, and a delightful grain as a replacement for the rice in rice pudding.
The leaves of the plant can also be cooked and enjoyed as you would spinach.
The Peruvians enjoy a hearty soup that features quinoa as the base along with vegetables.
Chek this out. I once bought some chips, i set them on fire, and they burned green.