Quinoa: Cook, Taste & Tell


Cooking Quinoa - www.foodbound.wordpress.com

The Incas called quinoa “the mother of grain” and fed it to their warriors before battle. Now people refer to it as “super grain” since it offers a healthy balance of essential amino acids. Quinoa is actually a seed — not a grain — from a plant related to spinach, beets ans Swiss chard. (source:villageharvestrice.com)

Aside from being rich in protein, calcium, magnesium, manganese, iron, B vitamins, vitamin E, copper, zinc and dietary fiber, quinoa is also the least allergenic of all “grains,” according to “The Encyclopedia of Healing Foods.” It’s both wheat- and gluten-free, so it’s an ideal choice for sufferers of celiac disease or gluten intolerance. A high lysine content — something lacking in most grains — is what makes it a complete protein. This, coupled with a high iron content, makes quinoa a staple for vegans and vegetarians. Quinoa is also low on the glycemic index, meaning it doesn’t raise blood glucose and insulin levels. (source:Livestrong)

Cooking Quinoa - www.foodbound.wordpress.com

How does it taste? umm…. the taste of quinoa itself is mild, slightly nutty… at times sour/ bitter, if not rinsed well before cooking. Once cooked, it’s light and fluffy. Scores of varieties of quinoa are found in the Andes and three are most widely cultivated- white, red, and black. White quinoa also referred to as just quinoa or ivory quinoa, is the most common kind of quinoa available.

This is how you cook ’em!

Quinoa – 1 Cup
Water / Stock – 2 Cups
Oil – 2 tsp
Salt – To taste
Yield – 3 cups cooked Quinoa

Method:

1. Soak and rinse the Quinoa thoroughly in a fine mesh strainer, until the water runs clear. This step is very important or else the cooked quinoa might taste sour/bitter.

Cooking Quinoa - www.foodbound.wordpress.com2. Heat oil is skillet/pot on medium heat. Once hot, add the quinoa to the skillet and toast it for a minute or 2.

Cooking Quinoa - www.foodbound.wordpress.com3. Add water/stock and salt to the pot and bring to a boil. Cover tightly and lower the heat. Simmer until the water is absorbed – approximately 15-18 minutes.

Cooking Quinoa - www.foodbound.wordpress.com

4. Remove from heat and let it sit covered for 5 minutes. After the resting period, fluff with a fork and serve. Use cooked quinoa in salads, pair it with your favorite curry or make “Quinoa Fried Rice”

Cooking Quinoa - www.foodbound.wordpress.com

Sonal 🙂

©Foodbound 2014-2017. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.

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4 thoughts on “Quinoa: Cook, Taste & Tell

  1. Pingback: Quinoa Fried Rice | foodbound

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