The little rice of Peru is called quinque.The Incas referred to the crop as "chisaya mama" or the mother of all grains.The emperor would sow the first seeds of the season using golden implements.It is much lighter than other grains.It is much easier to prepare than rice and is gaining in popularity among vegetarians.
Step 1: The water has the grains of quinoa in it.
If you have purchased pre-rinsed quinoa in a box, you can skip this step.To rinse, place the measured grain in a strainer.If not removed, the excess saponins on the outside of the grains will impart a bitter flavor to the food.
Step 2: It is possible to toast quinoa in a saucepan.
Put the olive oil in the pan.Add the food and cook for a short time.The nutty flavor of quinoa is brought out by this.
Step 3: It's a good idea to cook the quinoa.
Place two parts water or stock to one part of quinoa in a saucepan and bring to a boil.Cut heat to low.If you want the white germ to form a spiral on the exterior of the quinoa grain, cook it for 15 minutes or until it becomes translucent.The same way as pasta, make sure there is an al dente bite to the germ.Even after you take it off the heat, it will continue to cook.
Step 4: Take the quinoa out of the heat and let it stand for 5 minutes.
It will be able to absorb any water that is still in the pan.
Step 5: You can fluff with a fork.
The quinoa should be light and fluffy, and you can see the germ from the seed.
Step 6: It's time to serve.
It's a good idea to serve freshly cooked quinoa immediately.Use the quinoa as a substitute for rice.Curry.The meat has been raised.In a salad.You can think of any combination.
Step 7: Under cold water, rinse 1 cup of quinoa with a fine mesh sieve.
It's better to be safe than sorry if you bought packaged quinoa.
Step 8: Put quinoa in the rice cooker.
It is possible to toast the quinoa before putting it in the cooker.For directions, see Step #2 in Method One.
Step 9: The liquid and salt should be put into the rice cooker.
Water, chicken stock, or vegetable stock all work.
Step 10: For 15 minutes, cook.
A rice cooker can have different settings.If you have a rice cooker, try the "white rice" option.
Step 11: Stand for 5 minutes.
Put a fork in and serve.
Step 12: The oven should be set to 350 F.
Place the rack in the middle of the oven.
Step 13: Under cold water, rinse quinoa thoroughly with a fine mesh sieve.
Step 14: In a saucepan, cook 2 ounces of vegetable oil over medium-low heat.
Step 15: Add onions, peppers, mushrooms, or any other vegetable or herb to the saucepan.
Cook onions until they are translucent.Along with the onions, sweat the peppers or vegetables.
Step 16: Stirring until completely incorporated, add the quinoa and salt to the saucepan.
This should take no more than 30 seconds.
Step 17: Bring the saucepan to a boil and add one cup of water.
Step 18: Transfer quinoa to a baking dish when the boil is over.
If you want to cover the baking dish with aluminum foil, spread out quinoa evenly.
Step 19: In the oven, cook the quinoa for 20 minutes, or until most of the liquid is gone.
Step 20: Add cheese or other seasonings to the baking dish and bake for an additional 5 minutes.
The quinoa should be fully cooked after 5 minutes.
Step 21: Enjoy and serve!