Quinoa, the Basics
A Ratio Recipe
(Pictured is tricolour quinoa)
Originating in Peru and Bolivia, quinoa is an ancient seed-like grain. You can use it almost anywhere you would use other grains like bulger, rice, barley, and farro. It will give you a little extra boost of protein.
To soak or not to soak, that is the question.
Depending on where you’re looking, some people say soaking is necessary and others don’t. What is necessary is rinsing. Soaking is beneficial but not mandatory. Rinsing gets rid of the saponins that are very bitter. You’ll notice that the rinse water gets grey and a little bubbly. Saponins are the ingredient in plants like soapnuts that were traditionally used for (you guessed it) washing.
Soaking helps reduce the phytic acid, which increases digestibility and shortens the cooking time. I also find you need a little less water when you soak ahead.
Ingredients — 2 servings
1 cup quinoa
1 3/4 cup water (If soaking, use 1 2/3)
Instructions
(opt) add to quinoa to bowl or jar and fill with water. Let soak for 2 hours or overnight
rinse quinoa by running through a fine mesh strainer until water is clear
add quinoa and water to a pot, cover, and bring to a boil
turn heat down to a low simmer and cook for 15 minutes
let sit, covered, for 10 minutes
fluff with fork
Notes
You can cook with a broth or stock instead of using water to add flavour. Add your salt and other ingredients after you cook the quinoa. Cold quinoa makes an excellent base for a salad.
