Quinoa is a wonderful seed, packed full of protein and flavored with a hint of a nuttiness. It is grown high in the Andes mountains and is a staple throughout the mountains of Peru.
Quinoa has a bitter coating called saponin which must be removed before cooking. To do this, the quinoa must be rinsed with water. Here you essentially have two options.
- Option #1 – Combine quinoa and water, swirl and then drain. Repeat 3 times or until the water becomes clear and no longer looks soapy or dirty.
- Option #2 – Place quinoa in a bowl with water covering quinoa by one inch. Allow quinoa to soak for 30 minutes and then drain.
- 1 cup quinoa
- 1 1/4 cups cold water
- 1/4 tsp salt (optional)
- Combine quinoa, water & salt in a medium saucepan. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer. Simmer for about 15 minutes.
- Remove quinoa from heat and allow to sit five minutes covered. Fluff quinoa gently with a fork.
Cooked quinoa can be used in soups, salads, instead of rice and even in baked goods! Check out how we use quinoa on Provecho Peru. Enjoy!