BVR: Quinoa

[Guest guest]

* Exported from MasterCook *

 

Quinoa

 

Recipe By : Best Vegetarian Recipes, by Martha Rose Shulman, p. 156

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup quinoa

2 cups water

OR Easy Vegetable Stock

(see separate recipe)

1/4 teaspoon salt -- or more to taste

 

This high-protein grain has its origins in Peru. It's a wonder grain that

is high in iron, potassium, magnesium, and lysine as well as protein. And

it also happens to be delicate, with an appealing nutty flavor. The grains

cook in 15 minutes, making them a convenience food as well. Always rinse

quinoa before cooking, to make sure that there are no bits of its bitter

protective coating; this is removed during processing, but some may

linger. MAKES ABOUT 3 CUPS, 4 TO 6 SERVINGS

 

1. Place the quinoa in a bowl and rinse thoroughly in several changes of

cold water, draining the quinoa through a fine sieve each time.

 

2. Bring the water or stock to a boil in a 2-quart saucepan. Add the

quinoa and the salt. Reduce the heat, cover, and simmer for 12 to 15

minutes, until the liquid is absorbed and little spirals appear in the grain.

 

3. Remove from the heat and let sit, covered, for 5 minutes. Season to

taste with additional salt.

 

Advance preparation: Quinoa will keep for 3 or 4 days in the

refrigerator. Reheat in the oven or in a microwave. To reheat in the

oven, place the quinoa in a lightly oiled baking dish, cover tightly with

foil, and reheat in a 350F oven for 20 minutes. To reheat in a microwave,

place the quinoa in a microwave-safe bowl, cover tightly with plastic wrap,

then pierce the plastic with a knife. Microwave for 1 minute. Let sit for

1 minute, carefully remove plastic, and fluff with a fork. Repeat one more

time, if needed.

 

- - - - - - - - - - - - - - - - - -