Quinoa [pronounced KEEN-wah] is a super-healthy seed that can be a bit complicating in the preparation process. Below I’ve outlined five of the most common errors that are made in defining the product and in the preparation process of quinoa. This miniscule seed packs a whopping 8 grams of protein in just a single cup serving.
Thinking that it’s a Grain
The initial confusion that was identified is that people associate quinoa with being a grain. It’s essentially the seed of a grain-like crop that is closely related to beets. It is important to understand what the raw product so that you can identify the best approach to preparing it.
Skipping the Rinse
You will need to rinse these seeds well. The bitter coating that is on the tiny seed must be thoroughly rinsed away. Skipping this detail will result in a less than desirable flavor to your dish. When you rinse quinoa, you’ll find that using a fine mesh strainer is ideal. Anything more and those minuscule seeds will escape and disappear down the drain.
If left to overcook, your outcome will be a less than desirable texture, much like a bowl of quinoa mush, and nobody likes mushy quinoa. Follow this process to success: In a medium saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender. [About 15 minutes]
Don’t Forget to Drain It
Quinoa seeds will hold lots of water, so you have to make sure you drain them thoroughly after they’ve been cooked. Otherwise, your dish will be noticeably over moist. It is best to once again use the fine-mesh strainer to drain of the unnecessary water.
Allowing it to marinate
After draining off the excessive water, return the quinoa to the pan and cover it for about 15 minutes, allowing the seeds to infuse their unique flavor. Allowing the quinoa to settle in the hot saucepan after the cooking process dries it out. This will assure that you won’t end up with clumpy/wet quinoa. This dish should be light and fluffy.