For those of you unfamiliar with quinoa, or soaking grains, here is a quick recipe that brings the already-short cooking time down to just about 5 minutes. Helpful if your kitchen is overheating your house…I like to have cooked quinoa in my fridge for whatever recipe I feel like making, so I keep the seasoning to a minimum. But, if you have a recipe in mind or are in the mood for a specific taste, by all means, spice it up!
Soaking initiates the sprouting process, thus making the quinoa more digestible. I also really like the texture of grains that are soaked before cooking. I find the quinoa is has a little more body and a chewier texture when prepared this way. Don’t be surprised if the quinoa starts to sprout a bit in the soaking water, especially if it’s warm in the kitchen. If it’s too warm, though, or you aren’t ready to cook it after 8-12 hours, just stick it in the fridge until cooking time.
- 2 cups quinoa
- water for soaking
- 1/2 cup water
- extra virgin olive oil
- sea salt, to taste
Soak quinoa in plenty of fresh water (to cover by at least a couple inches) for 8-12 hours. In the morning, heat 1/2 cup water in a medium saucepan. While it’s coming to a boil, pour the soaked quinoa into a colander and rinse until the water no longer looks soapy (saponins are what create those soapy-looking bubbles and they can make the quinoa taste bitter). When the water comes to a boil, add a little olive oil and sea salt, then add the quinoa. Cover and let the quinoa steam for 5 minutes, stirring around about halfway through the time. Stir again, then leave covered for another 5-10 minutes. Enjoy plain with a little additional salt and some pepper, or saute with shallots or scallions and greens for a quick side dish. Really the possibilities are endless!
Sweet Potato and Quinoa Salad « Adaba Foods said
[…] 1/2 cups cooked quinoa (start with 1 cup […]