Lorna Sass: Basic Quinoa

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Basic Quinoa

 

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 45

Serving Size : 0 Preparation Time :0:05

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 2/3 cups water

2 teaspoons instant stock powder -- (optional)

1/2 teaspoon salt -- or to taste

1 cup quinoa

(thoroughly rinsed and drained)

1 garlic clove -- minced (optional)

 

Quinoa must be thoroughly washed to remove a natural coating called

saponin. Any saponin residue will give the grain a slightly bitter,

grassy flavor. While many quinoa distributors wash it well, others don't

- so err on the side of caution.

 

To rinse quinoa, set it in a large bowl and pour the warm water on top.

Swish vigorously. Pour into a fine-meshed strainer. Repeat the process

until the water in the bowl remains fairly clear. If the quinoa was

rinsed thoroughly before packaging, one round will be sufficient.

 

Package instructions usually advise cooking quinoa in far too much water,

resulting in a soupy porridge. Fluffy, crunchy quinoa is easy to make if

you limit the amount of water and cook the grain in a heavy-bottomed pot.

However, the exact cooking time and the amount of liquid required will

vary slightly from batch to batch.

 

Adding a bit of stock powder and/or a minced clove of garlic rounds out

the flavor nicely.

 

In a medium heavy saucepan, bring the water, stock powder (if using), and

salt to a boil over high heat. Stir in the quinoa and garlic (if using).

 

Cover, reduce the heat to low, and simmer until the water is absorbed and

the quinoa is just tender but still crunchy, with most of the little white

tails visible, about 12 minutes. If all of the liquid has been absorbed

but the quinoa is not done, stir in 2 to 3 tablespoons additional boiling

water, replace the cover, and simmer until the quinoa is tender, 2 to 5

minutes longer. (Alternatively, if the quinoa becomes tender before all

of the liquid has been absorbed, drain the quinoa thoroughly and return to

the pot to rewarm). Fluff up before serving.

 

Basic Boiled Quinoa: Try this foolproof technique if the above

instructions are too fussy for you. Bring 2 quarts of water to a rapid

boil. Add 1 teaspoon salt if you wish. Add 1 cup rinsed quinoa and cook

until tender but still crunchy, about 12 minutes. Drain thoroughly.

 

Yield:

" 2 1/2 cups (about) "

T(Cooking Time):

" 0:12 "

 

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Per serving: 640 Calories (kcal); 10g Total Fat; (13% calories from fat); 22g

Protein; 118g Carbohydrate; 0mg Cholesterol; 1114mg

Sodium

Food Exchanges: 8 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0