Monday, October 25, 2010

Basic Quinoa Preparation

Quinoa: pronounced “KEEN-wa”.  
A tiny, ancient grain - technically a seed -  cultivated by the Incas, still grown extensively in the Andean region of South America.  Quinoa is high in protein and other nutrients and can be used like rice or couscous.

Since quinoa has a bitter natural pest repellant coating its exterior, it is a good idea to soak your quinoa before cooking.  This is best done by soaking for at least 6 hours, but is fine to do overnight or even longer.  After soaking, rinse thoroughly in a colander prior to cooking.
To Cook:  Use 1 part quinoa to 2 parts water - for this recipe, I used 1 cup quinoa in 2 cups of water.
      *Bring water to a boil
      *Add soaked, rinsed grain
      *Return water to boil, then reduce heat to simmer and cover pot with lid
      *Simmer for 15 minutes
      *Remove from heat and allow to sit, covered, for approximately 15-20 minutes to allow the remaining water to be absorbed (doing this allows the grain to be cooked thoroughly, yet not mushy and starchy)
      *Store in refrigerator until ready to use

No comments:

Post a Comment