Accompanying article: Stress
Yield Guideline: 1 cup of quinoa makes 2 ½ to 3 cups cooked quinoa.
1 cup quinoa, rinsed until the water runs clear
¼ teaspoon sea salt
1 tablespoon ghee, butter or olive oil
Soaking grains enhances their digestibility and flavor and decreases cooking time. Place the quinoa in 2 cups of water, loosely cover and let soak overnight on the counter. (Or if you plan to cook the grain that evening, soak it in the morning and let it rest all day.)
Strain out the soaking water and rinse the quinoa. Place the drained quinoa in a saucepan, add 1 cup fresh water, salt and ghee, bring to a boil, cover and reduce the heat and simmer for about 12 minutes or until the liquid is absorbed. Allow to steam, covered, for 5 to 10 minutes. Fluff with a fork and serve.
Place the quinoa in a saucepan, add 2 cups water, salt and ghee, bring to a boil, cover and reduce the heat and simmer for about 12 minutes or until the liquid is absorbed. Allow to steam, covered, for 5 to 10 minutes. Fluff with a fork and serve.
Domestically grown quinoa is typically more flavorful and requires longer washing and less cooking water than the pre-washed imported quinoa. You may assume quinoa is imported if it is a uniform buff color (domestically grown is several shades of tan with some black seeds). Cook 1 cup of domestic, soaked quinoa in ¾ cup water; cook 1 cup of domestic unsoaked quinoa in 1 ½ cups water.
May you be well nourished,