Cooking Quinoa Water Ratio
Diets run in cycles from low-fat to high protein to no fat to no meat and on and so on. Since the 1990's were stuck inside the low carbohydrate phase in the cycle as well as the poor carbohydrate has gotten quite a bashing. The popularization in the low carb mantra has resulted in making us all carbophobic, shunning bread and pasta until our bodies rebel and send us with a binge of chips, pretzels and cookies.
Boiling is among simplest means of cooking quinoa. You simply place the grain in the large amount of boiling water and leave it there until it really is cooked. Once it's finished, the grain and water may be dumped in to a basket and colander and left to drain until each of the excess moisture is slowly removed. The boiling method is often the best when you don't know the actual quantity of water needed to absorb the quinoa.
The grain-like seeds contain twice the protein of standard cereal grains but have less carbohydrates, healthier fats, fiber, phosphorous, calcium and iron. Now that's very good news right? This is definitely absolutely essential for weight watchers out there. It is unfortunate though that this goodness of quinoa isn't known from the entire population. It is actually probably the most nutritious grain you can ever have.
Instructions: First squeeze milk right into a medium-sized pan, add the lake and quinoa grain and bring to the boil, ignore the heat and simmer for 15 minutes approx, or prior to the rice has absorbed every one of the liquid. Then stir in the chopped pecans and cinnamon. Transfer contents of the pan to your serving dish, place either the blueberries or strawberries along with the cooked mejor quinoa and drip on the nectar. Voila...a simple yet extremely tasty breakfast recipe that literally takes minutes to arrange.
Quinoa can be cooked just like as rice and used as a substitute for rice or couscous. It has a light fluffy texture which has a slight crunch. For extra flavor, it can be toasted in a very dry frying pan until it pops and after that cooked. Quinoa is an excellent additive to soups, stews and casseroles. If you choose, you can use fruit juice instead of water for cooking. It makes a delicious breakfast cereal.