directions for cooking quinoa, my own version.
below, are general directions for cooking quinoa.., from internet..
*** After rinsing quinoa very well, in a fine mesh sieve,... to remove soapy bitter tasting saponins....spread out on a stainless steel baking sheet coated with garlic, and basil infused extra virgin olive oil ..(evo)... bake on a low heat in oven until golden brown...Transfer to a cast iron frying pan and saute in evo with fresh garlic vidalia onion celery, bell pepper, fennel, pine nuts, ...add San Marzano stewed tomatoes in liquid, from Italy, add the best white wine for drinking... not the cheap cooing wine from grocery stores......it should equal 2 cups of liquid for every cup of quinoa that has not been cooked in liquid yet.......Just before serving, I like to add raw baby asparagus cut in small bite sized pieces, and a few Italian black olives THAT HAVE PITS REMOVED ..Serve in a colorful Mediterranean pattern bowl
***Just to be more clear about the liquid.. for two cups of liquid,.. I mix the liquid from the stewed tomatoes, the white wine, some fresh lemon juice, and sometimes vegan imitation ''chiken'' broth such as the brand ''BETTER THAN BUILLION''....... After all, in day to day cooking, you use what you have....you might use walnuts instead of pine nuts...or shredded zucchini, and carrot....but most important is to have a joyful attitude and make it with love...it really makes a big difference
You might add chopped Italian parsley or escarole
The leftovers are a good filling for sandwich wraps, and individual stuffed breads such as mini calzones...
See below, for similar to , just to give you a rough idea of what I mean d.e.e. (c)...
.............................................................................................................................................................................................................................................................................................................................................................general directions from internet :
Quinoa (pronounced KEEN-wah) is gaining popularity as a healthy, high-protein, gluten-free alternative grain. It’s light, delicious and extremely versatile. Quick and easy to cook as well. Here are the basic cooking instructions for quinoa.
Cooking quinoa is similar to cooking brown rice using the absorption method. One cup of dry quinoa will make 2-3 cups cooked. Don’t worry about making extra though, if you have leftover quinoa it makes a delicious muesli or porridge for the next morning.
Cooking Quinoa:
First, measure out the dry quinoa. The proportion of dry quinoa to cooked quinoa is about 1:3, so 1 cup of dried quinoa will cook up to be about 3 cups.
Rinse the quinoa well under cold water and drain. It’s handy to use a fine mesh sieve for rinsing.
Put the rinsed quinoa into a saucepan and add cold water. The quinoa to water ratio is 1:2. In other words, use 2 cups of water for every cup of quinoa. Toss in a dash of salt.
Cover and bring to a boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar, to prevent boiling over. Simmer for 15-20 minutes. The quinoa goes a bit transparent when it’s cooked, except for a little spiral sprout.
*** After rinsing quinoa very well, in a fine mesh sieve,... to remove soapy bitter tasting saponins....spread out on a stainless steel baking sheet coated with garlic, and basil infused extra virgin olive oil ..(evo)... bake on a low heat in oven until golden brown...Transfer to a cast iron frying pan and saute in evo with fresh garlic vidalia onion celery, bell pepper, fennel, pine nuts, ...add San Marzano stewed tomatoes in liquid, from Italy, add the best white wine for drinking... not the cheap cooing wine from grocery stores......it should equal 2 cups of liquid for every cup of quinoa that has not been cooked in liquid yet.......Just before serving, I like to add raw baby asparagus cut in small bite sized pieces, and a few Italian black olives THAT HAVE PITS REMOVED ..Serve in a colorful Mediterranean pattern bowl
***Just to be more clear about the liquid.. for two cups of liquid,.. I mix the liquid from the stewed tomatoes, the white wine, some fresh lemon juice, and sometimes vegan imitation ''chiken'' broth such as the brand ''BETTER THAN BUILLION''....... After all, in day to day cooking, you use what you have....you might use walnuts instead of pine nuts...or shredded zucchini, and carrot....but most important is to have a joyful attitude and make it with love...it really makes a big difference
You might add chopped Italian parsley or escarole
The leftovers are a good filling for sandwich wraps, and individual stuffed breads such as mini calzones...
See below, for similar to , just to give you a rough idea of what I mean d.e.e. (c)...
.............................................................................................................................................................................................................................................................................................................................................................general directions from internet :
Quinoa (pronounced KEEN-wah) is gaining popularity as a healthy, high-protein, gluten-free alternative grain. It’s light, delicious and extremely versatile. Quick and easy to cook as well. Here are the basic cooking instructions for quinoa.
Cooking quinoa is similar to cooking brown rice using the absorption method. One cup of dry quinoa will make 2-3 cups cooked. Don’t worry about making extra though, if you have leftover quinoa it makes a delicious muesli or porridge for the next morning.
Cooking Quinoa:
First, measure out the dry quinoa. The proportion of dry quinoa to cooked quinoa is about 1:3, so 1 cup of dried quinoa will cook up to be about 3 cups.
Rinse the quinoa well under cold water and drain. It’s handy to use a fine mesh sieve for rinsing.
Put the rinsed quinoa into a saucepan and add cold water. The quinoa to water ratio is 1:2. In other words, use 2 cups of water for every cup of quinoa. Toss in a dash of salt.
Cover and bring to a boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar, to prevent boiling over. Simmer for 15-20 minutes. The quinoa goes a bit transparent when it’s cooked, except for a little spiral sprout.
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