Cooking Quinoa
We in the west are being asked to eat much more of a whole selection of foods that includes legumes, nuts, vegetables and whole grain products. While the most frequent grains eaten under western culture are wheat, rice and corn, they generally aren't mostly consumed in their most nutritious form. Think of white flour, white rice, and corn syrup: accomplishment nutritious, right?
1. Rinse or Soak
The initial thing that you will might like to do is rinse or soak the quinoa. Some people actually soak quinoa for quarter-hour and then rinse it. If you skip the soaking step, just be sure you rinse for around four minutes before cooking. If you skip rinsing, your quinoa may have a bitter aftertaste.
1 3/4 servings of quinoa
8 servings of chicken broth
2 tablespoons of organic olive oil (divided)
1 pound white or Portobello mushrooms (sliced)
1 large white onion (chopped)
6 cloves of garlic (thinly sliced)
3 cups of water
2 cups of frozen or fresh corn
12-14 oz. spinach leaves
2 tablespoons of soy sauce
Salt and pepper to taste
Cooked quinoa looks similar to fish roe, except for the color. The texture is actually like fish roe too so it can be considered since the vegetarian version of fish roe! Of course, it doesn't have the fishy smell or just salud about any odor in any way. In fact, quinoa has this pleasant nutty flavor into it that makes it considerably more nicer and refreshing than eating plain starchy rice.
Quinoa might be cooked just like as rice and used instead for rice or couscous. It has a light fluffy texture which has a slight crunch. For extra flavor, it can be toasted in the dry frying pan until it pops after which cooked. Quinoa is a good additive to soups, stews and casseroles. If you choose, you should use fruit juice as an alternative to water in order to smoke. It makes a delicious breakfast cereal.