![]() Use a fork to break up clumps and make uniform. When you're ready to use it, bring to room temperature and then transfer to a bowl. Store and leftovers in the refrigerator for up to a few days, beyond that, transfer it to the freezer. Once you start adding things like whole grains to your baking, all-white flour baking gets less and less interesting. This is one of my favorite baking pro-tips. Make notes! Then, add more or less the next time through. This amount is usually a good place to start until you get a feel for things. Or cut it into your best pie crust, or biscuit dough. Stir a cup of cooked, room-temperature quinoa into your favorite muffin mix. Stir leftover cooked quinoa into all your favorite baked goods for more interesting flavor, texture, and nutritional punch. Or you can experiment with spices like turmeric, powdered chiles, or seaweeds, or mushroom powders. A dollop of curry paste is always welcome for a jolt of flavor. Just know, there is a world of flavor to explore beyond that! I love to cook quinoa with strong broths. You can get a real sense of the flavor by keeping it simple. I think this is great advice your first few times through. Nearly every basic quinoa recipe will instruct you to use water as your base. Get Creative! Cook Your Quinoa with Flavor A steady, gentle simmer for about 20 minutes, covered, will result in a beautiful pot of quinoa. Water ratios are important! I've landed on 1 cup quinoa to 1 2/3 cups liquid. How much water to quinoa should I use? This has been an ever-evolving issue for me over the years.Use gentle heat, the ratio below, and the same technique you would use to cook rice. Can I use a donabe to cook quinoa? Yes! I use my clay pot donabe to cook it often.Use the following water (or broth) to quinoa ratio and follow the manufacturer's instructions. Can I use a rice cooker to cook quinoa? Yes, absolutely.This supports local farm communities, and helps preserve the health and integrity of the land and farming communities. What kind should I buy? Consider sourcing fair-trade and organic quinoa.If you buy pre-rinsed packages, there is no need to rinse. Always rinse before using to remove bitter saponin coating (which the plant produces to deter birds and insects). It's all about something called saponins. That said, I love the visual punch the colored varietal deliver to pizza crusts, muffins, grain bowls, and the like. The light colored quinoa tends to blend or bake right into things seamlessly. I tend to go with the ivory quinoa if making a meal for someone who might not be a very adventurous eater, or picky kids. The biggest difference to me is visual impact. Black can also take a few extra minutes to cook. The colors have very similar nutritional profiles, although I suspect red and black have increased phytonutrients. There are many different types of quinoa and it grows in a wide range of colors. Technically not a true grain, it is related botanically to Swiss chard and beets, but it is grain-like in spirit when it comes to cooking. Because it is protein-rich, delicious, and charmingly versatile has become an increasingly popular ingredient. It has long been celebrated as a nutritional powerhouse from South America. Quinoa is a fantastic grain to utilize in year-round cooking. While I initially purchased quinoa for its nutritional perks (of which there are many) I kept purchasing it for its grassy taste and fluffed up, creamy-while-crunchy texture. The trick to nailing the perfect fluffy pot of is using the right ratio of water to quinoa and knowing a few little tricks. It’s a fantastic adventure to cook your way through the world’s wonderful heirloom grains (and grain-like seeds), and quinoa is one of them. If you know how to cook quinoa perfectly, you’re on your way to a wide range of amazing meals.
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