 Yeah okay this thumbnail looks kinda gross.
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A non-grass-grain pseudo-cereal closely related to beets, spinach and tumbleweeds.
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Pronounced KEEN-wah
- An unusually complete protein source among plant foods
- Phosphorus, magnesium, iron
- Gluten-free
- Easy to digest
- Light and fluffy, like white rice or couscous, mild slightly nutty flavour.
- Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries
- Quinoa flour can be used in wheat-based and gluten-free baking.
- Quinoa may be germinated in its raw form to boost its nutritional value.
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2-4 hours of sprouting is all that’s needed for germination benefits. This also softens it, making it suitable for salads and other cold foods.
Preparation ∞
- 1 cup quinoa
- Water to cover the quinoa by a couple of inches
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1 Tbsp of an acidic medium, such as:
- whey, yogurt, lemon juice, apple cider vinegar
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Soak for 2 hours.
- Like beans, these have to be soaked to reduce/remove the semi-poison saponin.
- Rinse thoroughly with a fine sieve.
- 1 cup chicken stock
- 1 cup soaked quinoa
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½ tsp unrefined sea salt
- Less if your chicken stock is from a bullion cube.
- ½ tsp pepper
- Bring to a boil
- Reduce to a simmer
- Cook for 15 minutes
- Remove from heat
- Let stand for 5 minutes
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Fluff with fork
Another cooking method:
- 1 cup rinsed quinoa and 2 cups water to a medium pot
- Bring to boil
- Cook for 10 minutes with the cover on.
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Immediately uncover and fluff with a fork.
Cooking in a rice cooker ∞
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1 cup quinoa and 1 cup water
TODO – toasting ∞
Spices ∞
- Pepper
- Red chili pepper powder
- Chipotle pepper powder
- Roasted red pepper flakes
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5-spice powder
More dessert-like:
- Cinnamon
- Pumpkin pie spice
- Nutmeg
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Ginger powder
