Quinoa Information/Cooking Instructions

[Guest guest]

QUINOA

Source: Complete Vegetarian Kitchen; Lorna Sass

 

" This tiny Andean seed-considered the Mother Grain by the Incas-has become

one of my all-time favorites. Not only is it quick to cook, easy to digest,

and delightfully versatile, it has a more impressive protein profile than

that of wheat, and contains numerous amino acids (lysine, cystine, and

methionine) not normally found in grains.

 

" Cooked quinoa looks like a fluffy couscous except that each grain sports a

distinctive white filament. I like quinoa best when it retains a slight

crunch. Cooked too long or in too much water, it turns to mush.

 

" There are many varieties of quinoa, including black quinoa, a personal

favorite available by mail order from the Colorado organic farmer Ernie New

(see page 476). Some varieties have an unappealing, slightly grassy taste.

Thorough washing helps diminish this quality, as does cooking this grain with

a mashed clove of garlic or substituting stock for water. Use stock if you

plan to serve quinoa as a substitute for rice. Switch to water if using

quinoa as a base for a cold salad that will be seasoned with a vinaigrette.

Page 94.

 

Black Quinoa - Ernie New

White Mountain Farm, Inc.

8890 Lane 4 North

Mosca, Co. 81146

719-378-2436

Subject to availability - Page 476

 

From p 95:

 

" Basic Quinoa

 

" In its natural state, quinoa is coated with a bitter substance called

saponin-a natural insect repellent. Most packaged quinoa has been thoroughly

cleaned, but there is some variation among the brands. To avoid a bitter

taste in your cooked dish, thorough washing is a must unless directions on

the package indicate otherwise.

 

" To wash quinoa:

 

" Place the tiny grains in a large, very fine-meshed strainer and bounce it up

and down vigorously in a bowlful of cold water. Occasionally stir the quinoa

vigorously with one hand when the strainer is submerged in the water. Change

the water each time it gets dark and cloudy. Continue to bounce the strainer

and change the water until the water remains completely clear. Drain well.

 

" Pressure cooker: 2 minutes going up toward high pressure, 10-minute

natural pressure release.

 

" Standard stovetop: 15 minutes plus 5 minutes standing.

 

2-1/2 cups vegetable stock or water

1-1/2 cups quinoa, thoroughly rinsed and drained

1/2 teaspoon sea salt (or season to taste with tamari soy sauce or Bragg

Liquid

Aminos after cooking, very yummy.

 

1. Bring the stock or water up to the boil in the cooker. Stir in the

quinoq and salt to taste (if using).

2. Lock the lid in place and immediately set the timer for 2 minutes. Over

high heat bring toward high pressure. Turn off the heat after 2 minutes

(whether or not the pressure has been reached). Allow the pressure to come

down naturally for 10 minutes. Remove the lid, tilting it away from you to

allow any excess steam to escape.

3. If the quinow is not quite done (it should be slightly crunchy, but not

hard), replace the lid and allow it to steam in the residual heat for another

minute or two (but don't forget about it, or you'll have mush).

4. When done, fluff up quinoa with a fork, and season with additional salt,

tamari, of Bragg Liquid Aminos if desired. If there is any unabsorbed

liquid, use a slotted spoon to serve the quinoa.

 

" Standard Stovetop: Bring 3 cups of stock or water to the boil in a 2-quart

saucepan. Add the quinoa and salt. Return to the boil, then reduce the heat

and simmer, covered, for 15 minutes. Turn off heat and let stand, covered,

for 5 minutes. Follow step 4.

 

" Cook's Notes: If you like your quinoq crunchier than this recipe produces,

reduce the liquid by 2 tablespoons and reduce the time for natural pressure

release to 8 minutes.

 

" So far I haven't found toasting quinoa before cooking worth the effort. "