Pronounced keen wa, quinoa are tiny discs of grain girded by a small band of bran. A staple of the Andes, this pseudo-cereal has a high concentration of amino acids so, unlike other grains, it is a complete protein. When cooked it expands to four times its original volume and becomes translucent, the bran visible as a curly tail. Cooked quinoa has a delicate, smokey, nutty flavour and a texture akin to caviar, and can be served like rice, couscous or millet. The uncooked seeds can be ground into flour.
One cup of dried quinoa yields between 3 and 4 cups cooked.
Place quinoa in a fine-mesh strainer, rinse thoroughly with cool water, and drain.
Rinsing removes quinoas natural coating, called saponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesnt hurt to give the seeds an additional rinse at home.
Its important to rinse your quinoa just before you use it. If the quinoa sits too long after rinsing it will throw off your cooking times and your quinoa will turn to mush.
Instead of rinsing the quinoa, you can toast it in a dry pan, stirring occasionally, until you smell the toasted aroma and the grains start popping and dancing in the pan.
Place quinoa and a little salt (unless using stock containing salt) in a small saucepan with liquid.
Quinoa may be cooked in water or vegetable stock or meat stock. Use a 2:1 ratio — 2 cups liquid to 1 cup quinoa. Use a larger saucepan if you are cooking more than this basic amount.
Bring to a boil, cover, and simmer over low heat. Simmer for 10-15 minutes, or until all liquid is absorbed. You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.
Some people prefer their quinoa a little on the crunchy side, some prefer it more tender. If you like it with a bite, boil for 10 minutes. If you like your grains tender, boil for 15 minutes.
Remove from heat and let stand for 5 minutes. Fluff with a fork and serve.
Cooked quinoa can be used as the basis for pilafs, salads, breakfast porridges, and more.
avocado
bacon
balsamic vinegar
beets
bell pepper
black beans
cashews
chillies
extra-virgin olive oil
lemon
lime
onion
orange
pine nuts
potatoes
sour cream
tamari (soy sauce)
toasted sesame oil
scallions
sea salt
sweet corn
sun dried tomatoes
vegetable Stock
vegetables, all
Nutritionally, quinoa might be considered a supergrain — although it is not really a grain, but the seed of a leafy plant thats distantly related to spinach.
Quinoa has excellent reserves of protein, and unlike other grains, is not missing the amino acid lysine, so the protein is more complete.
Quinoa offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid).
Quinoa is gluten free, which makes it extremely useful to the celiac community and to others who may be sensitive to more common grains such as wheat – or even to all grains in the grass family.
Category: Ingredients
Sub-Category: Cereals