| |
Pasta/Rice | |
| 1 cup quinoa 1.25 cups cooking liquid | |
| 1. If you are working with unrinsed quinoa, you want to start off by soaking your quinoa. (You can buy quinoa that is prerinsed if you want to skip this step.) You can soak for an hour or more without a negative impact but 15 minutes will do the trick. After soaking, rinse for two or three minutes in a fine metal strainer. If you do not have a colander that is fine enough, you can line your regular colander with cheesecloth to get the job done. If you are using pre-rinsed quinoa you can skip this step. 2.Add one part quinoa to one and a quarter parts liquid. As always, choose the liquid that best suits the dish you are making. Depending on the ad ins you are using, you may or may not use a bit more liquid. Bring to a simmer and then reduce to low. Cover and cook for between 30 and 35 minutes. Remove from heat and let sit covered for an additional five minutes. Fluff and serve. Your quinoa is now ready to be added to stir fry recipes, black bean recipes...your options are endless! If you are cooking quinoa in bulk and are going to be placing your quinoa in the refrigerator, you will want to know how to cool quinoa. The best method that I have found is to place the quinoa on a rimmed cookie sheet until it is completely cooled. Once your quinoa is cooled you can transfer it to a container for storage. | |
Excellent | |
Sort