Au Lecteur

Mastering Quinoa (the power grain)

Posted in Food by aulecteur on April 14, 2012

This week I finally managed to cook a grain successfully!

I’m historically notoriously horrible at cooking rice, barley, lentils, quinoa, you name it. Grains. What the heck? But magic happened this week when I was determined to add this power food to my weekly menu. There’s so much you can do with quinoa.

To prep the quinoa, I toasted it in a frying pan over medium heat. About 5 minutes until it looks toasted, smells nutty, and starts to pop. These are all good signs it’s time to transfer to the pot. Toasting brings out the nutty flavour and takes away any bitterness when you cook it.

I used a flexible cutting board to funnel the toasted grains into a small pot of water. Use the 2:1 ratio of water to quinoa.

Bring the pot of water and quinoa to a boil then reduce to simmer. Cover and let it do its thing for 15 minutes. I peeked twice.

After 15 minutes or when the water is absorbed, removed the pot from heat and it let stand covered for 5 mins. You know it’s done because the ring around the grain is broken. Fluff with a fork and enjoy!

Perfect successful quinoa. I’m going to make quinoa veggie salad with the leftovers. And maybe quinoa porridge. So versatile! So happy to have mastered cooking quinoa!

Next, rice. I’d especially like to figure out how to make sushi rice, and just enough for one roll at a time. Perfect for lunches.

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2 Responses

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  1. rmadere said, on April 14, 2012 at 10:18 pm

    It took me years to get rice down.

  2. Jar Of Salt said, on April 14, 2012 at 11:11 pm

    Quinoa is one of my best finds as well. We enjoy a meal by turning it into a Meditteranean salad called tabbouleh 🙂


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