BASIC QUINOA by Danielle O’Donoghue

Recipe: BASIC QUINOA by Danielle O’Donoghue

Ingredients Serves:
  • 1½ cupsquinoa
  • pinchsea salt
  • 3 cupswater

This way of preparing quinoa uses either soaking or roasting to reduce the amount of phytates (digestive inhibitors present in most nuts, grains, pulses and seeds). This renders the quinoa more digestible and its wonderful array of nutrients more available. Some people complain of stomach upset after eating quinoa and this can be due to the bitter saponins that coat the grain. Washing well will remove most of these and soaking can help even further. The following recipe makes 2.5 cups of cooked quinoa.

Method

Wash quinoa thoroughly – until the water runs clear – to remove bitter saponins. Soak overnight in acidulated water (water with 1 tblsp whey or lemon juice added) or roast in a heavy-based pan until dry. Continue roasting till grain turns slightly golden and puffs up a little. It will develop a nutty aroma.

Bring the water to a boil and stir in salt and quinoa. Cover and bring back to boil. Reduce heat and cook on low till all water is absorbed (between 15 and 25 mins). Remove from heat. If you want fluffy quinoa, fluff with a fork and turn into a bowl to cool. If you want it a little stickier for patties and stuffings keep lid on pot and allow to cool.

You can use your freshly cooked quinoa to make Danielle’s Warm Quinoa Autumn Salad.

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