Ever get tired of rice, pasta, or potatoes? Well, I know I do and hate the sluggish and heavy feeling that some carbohydrates can bring.
Quinoa is a versatile and filling grain used in South American Cuisine for all purposes, including porridge and to stuff vegetables.
I had used quinoa before,but forgot about this versatile, protein and vitamin rich alternative to carbohydrates.. Until recently that is! So for those who don’t know how to cook it,here is the recipe.
Half to 1Cup of Quinoa grain,rinsed in water until the water runs clear.
Water to cover quinoa
Pinch of Salt
Firstly,put the quinoa in a strainer and rinse to get rid of the bitter taste caused by the saponins. This should only take two-three washes or until the water becomes clear.
Place in a pan, and cover with enough water to cover the quinoa,add the salt,and put to boil. When it has started to boil and evaporate,(Around 15-20 minutes) lower the heat and leave to steam,as you would treat rice. You know when the grains are cooked when they have turned translucent and the germ becomes a spiral and they are crunchy,yet soft.. Not hard.. Serve with meat,seafood or vegetables of choice. Disfrutalo!