Many quinoa recipes use quinoa that has already been been cooked and prepared before including in a recipe. There is a saying that you have to cook quinoa twice and this is true in most quinoa recipes. Quinoa when it is prepared like this will be superb as a replacement for many oriental menus and recipes. You can also eat the quinoa cold in salads. It is simply a matter of mixing in some chopped salad vegetables such as sweet peppers, tomatoes and celery.
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. 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. By the end of the cooking the water will have been absorbed by the quinoa. When the water is absorbed the quinoa increases in size by double. Stop the cooking after it is cooked.
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. 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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