This "new" whole grain is finally making it to main stream menus and it is important that you understand how to prepare it to avoid stomach upset.
The following is not mentioned on lots of packaging for this grain, yet it is vitally important, and it is also to blame for a lot of folks not liking quinoa.
This method applies to all kinds of quinoa (it comes in many colors)
Quinoa, like almonds have a natural toxic coating, to prevent animals and birds eating them.
To remove soak quinoa seeds for 20-30 mins ( depending on the amount), covered in fresh water, then drain and rinse well.
I prefer NOT to cook my quinoa like rice ( just covering with water and bringing to boil) as more often than not it turns out like porridge.
This is the best way, and there is no real recipe just ideas:
in a heavy bottomed saucepan heat 1 tbsp neutral oil (safflower, sunflower) to 1 cup drained grain.
Add some minced onion and or garlic (also any fresh veggies you have on hand) and saute for 3 mins.
Add the rinsed and drained grain and saute for 3 more minutes, coating the grains with hot oil.
Top with boiling water/stock to just cover (allow 1/4 inch water over top).
Cover tightly with lid and simmer on very low for 20-30 mins, or until all liquid is absorbed.
Remove lid and fluff with a fork
You may also add herbs and spices just before adding the boiling water/stock, do not add salt.
I also like to "dry" my quinoa out, slightly so that sauce are absorbed when serving, by pouring the hot quinoa and allowing it to steam cool. Then mix with warm steamed or sauteed vegetables.
This is a delicious pilau and goes well with any dish, it is even better eaten cold .
 |
| Quinoa growing in fields |
No comments:
Post a Comment