Yield Guideline: 1 cup of quinoa makes 2 ½ to 3 cups cooked quinoa.
1 cup quinoa, rinsed until the water runs clear
¼ teaspoon sea salt
1 tablespoon ghee, butter or olive oil
Soaking grains enhances their digestibility and flavor and decreases cooking time. Place the quinoa in 2 cups of water, loosely cover and let soak overnight on the counter. (Or if you plan to cookthe grain that evening, soak it in the morning and let it restall day.)
Strain out the soaking water and rinse the quinoa. Place the drained quinoa in a saucepan, add 1 cup fresh water, salt and ghee, bringto a boil, cover and reduce the heat and simmer for about 12 minutes or until the liquid is absorbed. Allow to steam, covered, for 5 to 10 minutes. Fluff with a fork and serve.
Place the quinoa in a saucepan, add 2 cups water, salt and ghee, bring to a boil, cover and reduce the heat and simmer for about12 minutes or until the liquid is absorbed. Allow to steam, covered, for 5 to 10 minutes. Fluff with a fork and serve.
Domestically grown quinoa is typically more flavorful and requires longer washing and less cooking water than the pre-washed importedquinoa. You may assume quinoa is imported if it is a uniform buffcolor (domestically grown is several shades of tan with some blackseeds). Cook 1 cup of domestic, soaked quinoa in ¾ cup water; cook 1 cup of domestic unsoaked quinoa in 1 ½ cups water.
Accompanying article: Stress
(Reprinted with the kind permission of Rebecca Wood, from her wonderful website)
Rebecca Wood, who learned gardening and foraging techniques from her grandparents and studied with leading experts in macrobiotics and traditional Oriental medicine, has taught and written about a sustainable diet since 1970.
Her book, The Splendid Grain, won both a James Beard Award and a Julia Child/IACP Award. Her most recent book, The New Whole Foods Encyclopedia, was a One Spirit Book Club (Quality Paperback Book division) main selection. Rebecca has been an educational consultant to numerous organizations in the natural foods industry and currently offers cooking classes for Eden Foods throughout the Western region. She co-founded and directed the East-West Center in Boulder, Colorado, and has established several cooking schools. She currently teaches cooking classes from her home kitchen in Ashland, Oregon.
Rebecca offers a variety of services. To schedule an appointment, check out Rebecca's wonderful website for more information, articles, recipes and books. Each month new recipes and articles are posted.