It's not like other grains!
| | I first learned about (and how to pronounce) quinoa in the mid-90s. I loved it from the get-go, thanks to its earthy, subtly sweet flavor and firm texture. Plus, it's so darn healthy! Although I don't live a gluten-free lifestyle, I can't resist whipping up a batch following this easy method every now and then.
Bring 2 cups water or broth to a simmer on the stovetop. Meanwhile, rinse 1 cup quinoa in a fine mesh strainer under cold, running water to remove saponin (the grain's natural, bitter coating).
Once liquid is simmering, stir in quinoa, then return to a simmer. Reduce heat to low; cover and let cook for 15 minutes. Resist the urge to open the lid and check on the progress; this releases steam, resulting in dry quinoa.
Remove pot from heat and let sit, covered, for 20 minutes. Afterward, fluff the quinoa with a fork (not a spatula or spoon). Cooked quinoa keeps for 3-5 days in the fridge or up to two months in the freezer. | | |
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