Many quinoa recipes use quinoa that has already been been cooked and prepared before including in a recipe. You sometimes hear about having to cook quinoa twice and this is why. The finished result is used with mexican, african and asian dishes instead of the usual rice and cous cous. You can also cool the quinoa for half an hour and put it in 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. Do this a second time to make sure the saponin coating is completely removed. The rinsing method is needed for fresh non manufactured type quinoa. it is an important cooking stage.
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. When it has come to the boil you turn the gas down and let it simmer for between ten and fifteen minutes. The time you cook it for will make it either firm and crunchy with as short time or much softer and chewy with a long cooking time. All the water should beabsorbed while the quinoa is simmering. The expanded quinoa will be double the original size when it is cooked. 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. This special grain is very versatile and be incorporated into many recipes and meals. Quinoa generally blends in with the flavours of the foods that you cook it with. The crunchiness and frimness of this grain makes a meal satisfying and filling.
It is also ready to include in the recipes that are in the quinoa recipes book.
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