how to cook quinoa

by Kristina Sloggett

in Gluten Free

I am kind of absent minded and my memory really isn’t what it used to be. However, as much as I make quinoa, you’d really think I could do so automatically. I often forget and have to look it up. Since I buy my quinoa in bulk, I store it in a glass jar. I have a piece of masking tape with ratios affixed to the jar.

Does anyone else forget these kind of things that you do all the time?

Another reason I think I can’t easily remember – there are many variations on both ratios and cooking time. There’s the ‘two parts liquid to one part quinoa’ ratio, which I have found results in a mushy quinoa. A cooking time of 15 minutes is also not for my tastes, producing a crunchier quinoa. Am I sounding like goldilocks yet?

Here is the method I settled on, and the ratio that is written on that masking tape.

1 cup quinoa
1 1/2 cups liquid (broth or water)
pinch salt

Rinse the quinoa to remove the glycoside residue (quinoa is a seed), reducing the bitter taste. I run the water for a minute or two, flipping the colander like I still cannot do with a pan.

In medium size pot over high heat, bring the rinsed quinoa, liquid and salt to a rolling boil.

Reduce to simmer, cover with a lid and leave it alone for at least 20 minutes.

Remove from heat, fluff with fork, serve.

I often make a batch of quinoa to eat throughout the week. When I am doing this, I let it cool almost completely before storing in fridge. When I am using quinoa for savory dishes, I almost always cook it with vegetable broth.

I love quinoa – it is a versatile, gluten free grain-like seed. Quinoa is a great source of fiber and has a high protein content (a complete protein with all essential amino acids) and is packed with all kinds of nutrients. … You’d think it would help my memory.

Do you like quinoa? What are your favorite ways to use it or your grain of choice?


 

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