Tuesday, May 15, 2012

Basic Cooked Quinoa

QUINOA (pronounced keen-wah)

Truly a health food, this super grain is a complete protein serving up all essential amino acids necessary for our bodies.  Many non-vegans believe that there are no plant based sources of complete protein.  Well, they are mistaken.  Not only is this super grain full of fiber, high-quality protein, and no cholesterol, it is absolutely delish.  It is light and fluffy, nutty in flavor and incredibly versatile.  Plus, it is easy to make and can be enjoyed sprouted, cooked, and eaten cold, room temperature or warm!  Oh Quinoa, how I love thee!

Basic Cooked Quinoa
Serves 4
1 cup quinoa
Scant 2 cups filtered water

First rinse the quinoa to be sure it is rid of debris.  In a medium-sized pan, add quinoa and water. Bring to boil, then reduce heat, cover, and simmer for 10 to 15 minutes.  Once the all the water is absorbed, you know for sure the quinoa is cooked.  Fluff with a fork and at this point you might want to add a pinch of salt and pepper.  Enjoy!

Additional cooking method:
For extra fluffy quinoa, try this method:
Add the quinoa (1 cup) to a medium sized sauce pan.  Lightly toast quinoa over medium-low heat for about 30 to 60 seconds, stir often to prevent burning.  This eliminates the need to rinse the quinoa since it will burn off the outer saponin.  Add 2 cups boiling water.  Once the water is added, bring to simmer and cover.  Cook for 10 to 15 minutes or until the water is absorbed.  Fluff with a fork and enjoy!

*Quinoa is so good for you that NASA has chosen it as a food to be included on long-duration space flights to Mars and beyond! Hey, if the peeps at the space station eat their quinoa, maybe everyone should!
*Quinoa is gluten-free

Sproted Quinoa
2 cups quinoa    soak time: 6 hours   sprout time: 1 day
Soak quinoa for six hours.  Drain liquid and place in a cool place out of direct sunlight.  Rinse twice a day. Once sprouted, the quinoa will keep in the refrigerator for 2 to 3 days.

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