how to cook red quinoa

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how to cook red quinoa ? Quinoa is a staple food for natives in the Andes mountains, but it exploded in popularity in the U.S. in recent years. The packaging claims it’s a “superfood,” is gluten-free, and is “the protein of the future.” But how do you cook it?

Quinoa is prepared using a method called pilaf, which originated in ancient Persia. The word pilaf comes from the Sanskrit word pulóka, for “pounded.” Today, the rice is usually sautéed with whole spices prior to cooking. First, rinse the quinoa in cold water. Remove any clumps and the small hard seed. The entire seed is edible, but some find the seed to be displeasing. Preheat the amount of quinoa, along with three cups of water or stock, in a saucepan over medium-low heat, stirring occasionally. Add the sautéed spices and simmer for 15 minutes or until all the water is evaporated. Serve with your favorite vegetables or as a side dish to meat.

Red quinoa is a variety of quinoa that has a deeper auburn hue, and richer and more earthy taste. It originates in the southern mountains of Bolivia, and is a heavyweight in the quinoa market traders such as the makers of Ancient Harvest have they have been selling it for 25 years. Try this grain by it keeping it at room temperature in a pantry or inside a cabinets. Red quinoa has a shelf life of 18-24 months

How to cook red quinoa recipe ?

I used to be intimidated by this grain-like seed.
But don’t be fooled, this whole grain is actually pretty simple to cook.
So, if you’re a newbie like me, this guide will teach you how to cook a pot of red quinoa.

  1. Rinse the quinoa seeds 2-3 times until the water runs clear to remove the saponin coating that can make your quinoa taste bitter.
  2. Add the dry quinoa and 2x the water called for on the package to a pot.
  3. Add salt to taste (hint: start with about a teaspoon) and bring to a boil. Watch for small, intermittent bubbles. If boiling too hard, lower the heat.
  4. Turn the heat down to a simmer, cover with a tight-fitting lid and let cook
    6-8 minutes or until you have mostly translucent, white quinoa with some black and little un-translucent pieces
    dots.
  5. Remove from heat and let it sit for at least a minute.

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