Cooking Quinoa is Easy | Easy Healthy Recipes

By fluffernutters

Ingredients

• 1 cup quinoa, coating removed with one of the methods above: rinsing,
• soaking, toasting, or buying pre-rinsed
• 2 cups water (or approximately 1 3/4 cup water if using soaked quinoa)
• 1-3 teaspoons butter, olive oil, or coconut oil (optional)
• 1/4-1 teaspoon sea salt (optional)

Details

Servings 1
Adapted from allaboutfasting.com

Preparation

Step 1

Bring all ingredients to a boil, then reduce heat to low and cover, keeping covered as much as possible. Quinoa is done when all the water is absorbed or it is the consistency you want, usually about 15-20 minutes. Remove from heat and let sit, covered, for 5-10 minutes, for a final steam. Fluff with a fork.

For a firmer finished grain, bring the water to a boil first, then add the quinoa and any other ingredients.

Yeild: about 4 cups cooked quinoa

Quinoa is a wonder grain worth getting to know! And cooking quinoa is not difficult as long as you make sure the natural coating has been removed.

soaking the grains will not only destroy the saponin but creates a more nutritious and easily digested grain. To soak 1 cup of quinoa, cover with 3 cups of warm water, and add 1 tablespoon

, whey, kefir, or buttermilk. Allow to sit for several hours and up to 24 hours (if you must go longer, put it in the
fridge until you're ready to cook). Drain water and rinse grains, then add fresh water for cooking. They may look like they're sprouting, that's ok, it's actually the germ detaching.

toasting the quinoa before cooking will destroy the saponin and create a stronger flavored grain. Toast in a skillet with a little butter or oil, or in a dry skillet if you prefer, stirring constantly, for just a few minutes.

Another method is boiling, which is cooking in a copious amount of water and draining off the excess when the grain is done, but this excess water may contain valuable nutrients.

Lastly, one can cook quinoa by steaming, something I haven't tried, but is said to produce the most fluffy end product. A steaming apparatus capable of holding the tiny quinoa grains would be necessary.

With the absorbtion method, you do have some control over the finished grain, and experimentation in your own kitchen and with your own tastebuds will help you discover your preferences. Using a tad more water will, of course, give you a moister grain that sticks together, and using a little less will give you a drier grain with more separation. You can also add enough extra water to make a porridge consistency.

So stay loose and know that you can't ruin it. Just start with the basic ratio of 2 parts water to 1 part quinoa, and see how it goes. Make adjustments, if necessary, next time.

Bring all ingredients to a boil, then reduce heat to low and cover, keeping covered as much as possible. Quinoa is done when all the water is absorbed or it is the consistency you want, usually about 15-20 minutes. Remove from heat and let sit, covered, for 5-10 minutes, for a final steam. Fluff with a fork.

For a firmer finished grain, bring the water to a boil first, then add the quinoa and any other ingredients.

If it takes your grains longer than the 15-20 minutes to absorb the water, don't worry, over-cooked grains are much better for you than under-cooked. Some recipes will actually call for a much longer cooking time.

Use quinoa as you would other whole grains - in casseroles, pilafs, sautees, soups, bean dishes, stews, breakfast porridges, or as a replacement for pasta in pasta salads.

Once you've cooked quinoa a few times, you'll see how easy it really is. Make a large batch once a week or so, and use it throughout the week in various

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The information on this site is not intended to replace the advice of a health professional

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