All About QUINOA
What to do with quinoa? Quinoa is actually a seed not a grain, yet it can be used in a similar way to other grains making it very versatile and very useful. Why do we like it so much? Why not just use the grains we are used to using, like wheat, oats, rye and barley? Something we love about quinoa is that because its actually a seed it is naturally gluten free (a protein found in grains that a decent percent of the population have a problem with), it is a great source of fiber, it can be made into a bread, thrown into salads, the main star of a salad, tossed into curries, made into a porriage and the list goes on…….
How to Prep QUINOA
Preparing Quinoa correctly will, ensure the grain like consistency…..
First The Perfectionists Way
- Rinse the quinoa well before soaking (to ensure that there is no bitterness)
- Soak 1 cup of quinoa in 1 1/2 cups of fresh water (optional add 1 tablespoon of apple cider vinegar with mother), for minimum 4 hours
- Add a pinch of himilayan/celtic sea salt (optional add 1 tsp coconut oil) place in a pot with a lid and bring to the boil and then reduce the heat to the lowest level, DO NOT TAKE THE LID OFF.
- Allow to cook on the lowest heat possible for 10 to 15min
- Remove quinoa from heat and allow to sit for 10 minutes with lid on
- When ready to serve, mix gently with fork.
Now The “I’m In A Rush” Way
- Pop quinoa in a pop cover with plenty of water
- Boil until quinoa is soft
- Strain and rinse in cold water
To serve cold as a salad, mix into a bowl with finely chopped cucumber, tomato, capsicum, onion, baby spinach, feta (optional), extra virgin olive oil, apple cider vinegar and salt.
Toss through a curry, stew or soup.
Make it in to a porridge by adding stewed fruit or fruit, crushed nuts, yoghurt, cinnamon, nutmeg, vanilla.
Or check out this great seeded bread, super easy to make!