So quinioa? How do we feel about it? Honestly, it kinda freaked me out. I have a texture issue (jello! don't get me started) and wasn't too sure about how I would feel about the texture of a tiny grain. For months I saw Pinterest and blogs rave about Quinoa and how wonderful it is, I wasn't convinced (pass the pasta, please).
See look... I told you I was a wee bit skeptical
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Finally, I bit the bullet (or the I guess more technically the quinoa) and tried a few recipes.... and now basically I am obsessed. I ended up buying it from the bulk section of my grocery store, so it didn't come with cooking directions. Off to google I went. After extensive research I have come up with three tips to bring anything you make with quinoa to the next level
1. Rinse: The most effective way of removing any of the bitter coating on the grain is to rise REALLY well in a mesh strainer. Like really, please do this... the second time I made quinoa I was all like "pshhh I don't have to rinse it". FALSE, you should.
2. Toast: After drying thoroughly toss the quinoa with a tiny bit for olive oil and toast in a sauce pan for 2 minutes until all of the excess water is evaporated. I would love to tell you why this is an important step, but all I know is that the internet told me to do it .... so, yeah I do you should too.
3. Stock: After figuring out the correct ratio of liquid to grain (which I am really bad at, ugh math) the aforementioned liquid should be a mix of water and chicken or vegetable stock. Much like rice quinoa soaks up the liquid in which it is cooked in. In essence the more flavor the cooking liquid has the more flavor the quinoa will have. Who could be against flavor, everybody loves flavor!
** My research largely consisted of tips from this site!
And because you are all now well versed in cooking Quinoa here are a few of the recipes I love!