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. The finished result is used with mexican, african and asian dishes instead of the usual rice and cous cous. You can keep the cooked quinoa in the fridge to use with salads. chop up some peppers, spring onions and celery and you have a complete meal.
Step 1
Rinse the quinoa in a fine seive with cold water. Doing this process two times will make sure that all the coating is gone. If the quinoa you have is fresh from the farm you must follow the rinsing and soaking method.
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. If yuou want it crunchy then ten minutes will be enough – if you want it soft and fluffy then leave it to cook for longer. All the water should beabsorbed while the quinoa is simmering. The expanded quinoa will be double the original size when it is cooked. 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. You can also include it as a part of one of your regular meals. 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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