Posted by ama | Posted in Uncategorized | Posted on 26-12-2008
Many quinoa recipes use quinoa that has already been been cooked and prepared before including in a recipe. Cooking quinoa twice is very common and most recipes will require you to do this preparation stage. When you have prepared the quinoa in this way it is ready to be put into all sorts of dishes replacing rice and cous cous as a base for meals. You can keep the cooked quinoa in the fridge to use with salads. You just take some of your favourite salad veg and chop it in with the cooked quinoa.
Step 1
Rinse the quinoa in a fine seive with cold water. Sometimes you must do this twice to ensure the saponin coating is totally removed. When quinoa is unprocessed you need to rinse it completely in this way to be sure of getting the best results.
Step 2
Measure out one cup of quinoa to two cups of water into a saucepan.
Step 3
Bring the mixture to the boil, stirring gently to ensure it does not stick to the pan. The quinoa will come to the boil in the water and then you can let it simmer for a further 10 minutes or even longer. The time you cook it for makes a difference to the final texture and feel of the grain at the end of cooking. When all the water is absorbed you know that the quinoa is cooked and readt to serve. The quinoa will double in size during cooking. Remove the pan from the heat.
Step 4
Your quinoa is now ready to serve as a substitute for rice with curry and other dishes. As well as this you can put it into your regular meals and salad dishes. The taste of quinoa doesn’t dominate the recipes, its tends to blend in with other ingredients. You will no go hungry with this grain as it is substantial and filling.
It is also ready to include in the recipes that are in the quinoa recipes book.
