Having heard how good this grain was supposed to be for you, I had tried to prepare it a couple of times in the past. But it always had this soapy, bitter aftertaste. I was about to just give it up…until I actually read some good instructions.
Quinoa is rich in several nutrients and provides protein, dietary fiber, B vitamins, and dietary minerals in amounts above those of wheat, corn, rice, and oats. It is gluten-free, and has almost no sodium, Vitamin A, or Vitamin C. Some even call it a superfood.
After my first couple of attempts at cooking it, I abandoned it and went back to rice (which is fine, by the way). Then I read some more cooking instructions and found out I was missing an essential step: You have to rinse it off, before you cook it.
Quinoa has a natural coating of saponins, which protects it from insects and birds. And folks who cook it without knowing better. It looks like this:
If you rinse it thoroughly, that stuff goes down the drain, along with that bitter, soapy, nasty taste. You can then cook it, with these basic instructions:
1 part quinoa
2 parts water
Bring to a boil, then reduce heat to low and cook covered for 15 minutes. Remove it from the heat and let it sit for at least ten minutes. It’ll be ready to serve, but this is kind of basic and bland, as it has little flavor on its own. Try using chicken broth instead of water (I’ve used chicken bullion or tomato bullion. Just don’t use too much or it’ll be salty). Add some basil and/or some rosemary, and of course, garlic. You can be very creative. Whatever works for your rice should work fine for your quinoa.
There are several types of quinoa to be had. I have been using the mixed black and white from my grocer’s bulk section. Experimenting is fun!
My brother found this recipe and we had it tonight and it was yummy: Turmeric spiced quinoa
There are zillions of recipes out there to try. Just remember: RINSE first. You won’t be sorry.
But I’m still not eating kale.
Nutrition facts: Quinoa, cooked – 100 grams