Table of Contents
- One: Getting Started
- Two: Barley
- Three: Buckwheat
- Four: Corn
- Five: Heirloom Grains (Amaranth, Quinoa, Spelt, Emmer Farro, Einkorn)
- Six: Millet
- Seven: Oats
- Eight: Rice
- Nine: Rye
- Ten: Wheat
Excerpt from page 91
Cooked quinoa can be used much as you would use cooked rice, with the advantage that quinoa cooks much more quickly. Before using quinoa, you must wash the grain, which is coated in a bitter-tasting substance called saponin, a natural insecticide for the plant. It takes repeated rinsing to remove the saponin; some people soak the grain first, then rinse. Either way, you shouldn't eat quinoa until the rinse water runs clear. If you buy commercially prepared quinoa, it will probably already have been rinsed and be ready to cook. The package should tell you.
To cook quinoa, mix 1 part dry quinoa with 2 parts water or stock and simmer, covered, like rice, until all the water is absorbed (about 10 to 12 minutes). You'll know it's done when the small white germs of the seeds soften and protrude in little spirals.
Quinoa lends itself well to the addition of flavorful ingredients such as onions and peppers. This recipe is quite similar to Spanish rice.
- 3 cups cooked quinoa
- 1 large onion, chopped
- 1 green pepper, chopped and sautéed
- 1 cup canned tomatoes, chopped with juice
- 1/3 cup chopped ripe olives
- 1/2 cup grated cheddar cheese
Preheat the oven to 350°F.
Mix the quinoa with the onion, green peppers, and tomatoes. Season with salt and pepper. Stir in the chopped olives and turn the mixture into a greased baking dish. Sprinkle with cheese. Bake, uncovered, until everything is heated through and the cheese has melted, adding more water or tomato juice if needed.Yield: 4-6 servings