Quinoa Week: How to make Quinoa

I know, I know – I’m sorry for missing my post on Friday! 😉 You were heartbroken, I’m sure. Haha. Alright, well, I decided to make this week quinoa week! Quinoa is this awesome ancient grain M and I have recently fallen in love with. D let us borrow her “Quinoa 365: The Everyday Superfood” by Patricia Green and Carolyn Hemming. Awesome book. I’ve learned a lot more about quinoa and the book has some awesome recipes! So this week, I’ll be sharing some of the recipes I’ve found in the book and adapted as well as some recipes from other sources.

So, let me tell you a little bit about quinoa. First, it’s an ideal whole food because it contains a complete combination of all life-supporting nutrients. It’s a complex carbohydrate – a “good” carb that digests gradually so that it doesn’t quickly convert sugar to fat. It is high in vitamins and minerals as well as easily-digestable protein. It contains vitamins and minerals such as riboflavin, calcium, vitamin E, iron, potassium, phosphorus, magnesium, folic acid and beta carotene. These facts are some of the many “Quinoa 305: The Everyday Superfood” shares with its readers. So please go buy yourself a copy! This book has lots to offer!!

Now, you might be wondering how to cook some of this wonderful, ancient grain. Today’s post will tell you how to do so! There are three easy ways to cook your quinoa and you can just choose the easiest one for you. These methods are all described in the book.

Yummy and good for ya!

Simmer and set
This is the main way of preparing quinoa and is similar to cooking rice on the stove. One cup will cook in 10-15 minutes – half the time it takes to cook rice!

The quinoa to water ratio will always be 1:2. For example, want to cook 1 cup of quinoa? Use 2 cups of water.

Combine the quinoa and water; bring to a boil. Cover, reduce to a simmer and cook for 10 minutes. Then, turn the heat off – keep the cover on and the pot on the burner to allow the residual heat in the pot to continue cooking the quinoa for another 4-7 minutes.

Keep in mind that the amount of time you let the quinoa sit covered on the burner should be determined by what you’re going to use it for. If you let it sit for 4-5 minutes, the texture will be al dente – a texture you’d want for salads. 5-7 minutes for a lighter, fluffier texture – you could use this texture in breakfast cereals and most entrees. For baby food and baking, you’d want to leave the quinoa covered for 10-15 minutes.

After the set amount of time, remove from heat and uncover; fluff with a fork. If there’s still water left in the pot, simply drain it away.

Cook and drain
This method is similar to the method you’d use for cooking pasta. Cook quinoa in a large, uncovered pot of water on medium-high heat for about 15 minutes. Four parts of water to one part quinoa. Drain well; quinoa will be translucent and plump.

Steam
You can steam quinoa just like you’d steam white rice! So, just follow the manufacturer’s instructions on steaming white rice and remember to leave room for the additional volume of quinoa.

Now you know how to cook this fabulous grain! Thanks to Quinoa 365 for these amazing instructions!

 

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6 responses to “Quinoa Week: How to make Quinoa

    • Thanks, Carol!! I’ll definitely go check that out later tonight!! There are more exciting recipes coming this week! 😀

  1. Pingback: Quinoa Week: Quinoa loaf | C'est la vie·

  2. Pingback: Quinoa Week: Cheddar quinoa veggie quiche | C'est la vie·

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