The quinoa is a native seed of the Andes, in South America, which is used as cereals in cooking. There are two methods that produce loose “grains” when cooking quinoa:
- Pilaf method: the main advantage of this method is the possibility of enriching the taste of quinoa by replacing water with vegetable broth, roasting the seeds, and using fat (olive oil, butter, ghee, etc.).
- Simple method or pasta method: the main advantage of this method is simple, as the beans are cooked in large amounts of water, such as pasta or pasta, so it is excellent for preparing large quantities.
Quinoa | Quinua
There are three main types of quinoa: white quinoa, red quinoa, and black quinoa.
The white quinoa has a more delicate flavor, slightly velvety. This seed is larger and softer than the red and black varieties. As it has more starch, it is the most suitable variety for quinoa dumplings and hamburgers.
The red quinoa has a nutty flavor. This variety is slightly larger and more crunchy than white quinoa, but they are generally interchangeable.
The black quinoa has a stronger flavor and is very crunchy, due to be a more rigid coating. This variety must be used in specific recipes.
Quinoa should always be rinsed before cooking to remove its protective layer, called saponin, which has a bitter taste. Some recipes suggest the demolition of quinoa, but this procedure is unnecessary.
How to cook quinoa
Our quinoa recipe is prepared using the pilaf method. This method produces loose and tasty “grains”, as the seeds are roasted in olive oil before cooking. It is also possible to replace the water with vegetable broth, which will add more flavor to the quinoa.
Quinoa is generally used in vegetarian salads, dumplings, and hamburgers or consumed in place of white rice or brown rice.
Silicone spatula or similar
- 180 grams of white quinoa (1 cup)
- 420 grams of filtered water or vegetable broth (420 ml | 1 3/4 cup)
- 14 grams of olive oil (16 ml | 1 tablespoon)
- 3 grams of salt (1/2 teaspoon)
Prepare the ingredients (mise en place): separate all the ingredients and measure them, making them ready for the beginning of the recipe. This step is important for the success of your recipe, as it avoids surprises in the middle of the process.
- Wash the quinoa: Place the quinoa in a fine sieve and wash in cold running water. Stir the seeds by hand while rinsing. Drain. This procedure removes the coating, called saponin, which gives the seeds a bitter taste.
- Roast the seeds: heat the olive oil in a small saucepan over medium-high heat. Add the washed quinoa and toast for 2 minutes, stirring constantly.
- Cook the quinoa: after toasting the seeds, add the filtered water or vegetable broth and the salt. Cover the pan and let it cook on low heat for 15 minutes. Turn off the fire.
- Finish the quinoa: after turning off the heat, let the cooked quinoa rest for 5 minutes with the pan covered. Finally, remove the cap and stir the seeds with a fork to loosen them and release the trapped steam.
Serve hot or cold.