Cook Quinoa

How to cook quinoa?

Quinoa is a food very rich in nutrients since it provides potassium, iron, magnesium, and certain vitamins of the B complex. As you can see it is a very complete food and not only that since it is a gluten-free seed so it is perfect for all those people with intolerance to gluten foods. You can replace it at meals with rice or couscous.
It has a light texture and a taste and smell similar to that of walnut or almond. Many times people comment on the bitter taste and this is because the quinoa is covered in saponins (it comes from the word soap).
The trick to removing the bitter taste is to place the quinoa in a strainer under running water. You are going to wash it for about 2 or 3 minutes, constantly moving it by hand so that all the quinoa is cleaned very well. You let it drain in the sink to remove excess water.
It is cooked like rice. Add water, let it boil (or water already boiling), and reduce the temperature. Cover and cook until the water has evaporated and the quinoa is smooth. Let it rest for about 5 minutes and then mix it with a fork. I have come to realize after trial and error that the best combination is 1 quinoa for 1.5 water.
Ingredients
  •     ½ cup raw quinoa
  •     ¾ cup water or broth see notes
  •     1 pinch of salt
  •     1 splash of oil your favorite

Instructions

  1.     Wash the quinoa under running water for a few minutes or until the water runs clear.
  2.     Drain well in the strainer.
  3.     Heat the oil in a frying pan or saucepan and sauté the quinoa until lightly browned.
  4.     Add the water, salt, and mix. Let it boil, cover the pot, and reduce the heat.
  5.     Cook for 12 to 15 minutes or until the water has been absorbed and the quinoa is tender.
  6.     Leave covered for 5 minutes and mix with a fork as they do with the rice.
  7.     Serve alone, with fruit, vegetables, and nuts. I leave you a list of options or tips that you can use.

Note;

SWEET:

If you want to use quinoa for breakfast or sweet do not add salt. You can add a pinch of cinnamon when you're cooking it.
MORE FLAVOR:
If they are going to serve it salty they can give it more flavor and substitute the water for chicken or beef broth. You can add garlic powder, curry, cumin, or herbs to flavor the quinoa.
WASH: It is very important to wash the quinoa even if the bag says it has already been pre-washed. I have come to realize after trial and error that the best combination is 1 quinoa for 2 water.

Do you want more recipes with quinoa?

My cooking ebook is all about quinoa. From information and basic recipes, desserts, breakfasts, main dishes, entrees, and more. They are recipes that you will NOT find on the blog, they are exclusive to the electronic book :).
From healthy pizza, chocolate cake, Asian salad, hotcakes or pancakes, coconut-quinoa cookies, and many more delicious and easy to prepare recipes. The price is very affordable and you will love all the recipes.
The perfect menu for summer
Servings: 2 servings
Author: Karla P. Hernández Glz.

Ingredients

Activated carbon lemonade:
  •     500 ml of water
  •     1 ½ large lemon or to taste
  •     ½ teaspoon activated carbon
  •     1 teaspoon honey agave, maple or stevia to taste

Tuna salad with quinoa:

  •     ½ cup cooked quinoa
  •     ½ cup cooked chickpeas
  •     1 cup cherry tomato halved
  •     2 bags of tuna in water
  •     2 zucchini spiralized or in strips
  •     2 tablespoons olive oil
  •     2 tablespoons lemon juice
  •     1 tablespoon balsamic vinegar
  •     1 teaspoon Dijon mustard
  •     Salt and pepper to taste

Desserts or snacks:

  •     Good Express matcha and amaranth wafers
  •     Good Express spirulina popcorn
  •     Good Express mango yellow superfood bars

Instructions

Activated carbon lemonade:
  1.     Mix the water, lemon, sweetener, and charcoal.
  2.     Serve cold or with ice.

Tuna salad with quinoa:

  1.     Cook the quinoa with water. Review the step-by-step tutorial in the recipe notes.
  2.     Cut the zucchini with the spiralizer to make spaghetti strips.
  3.     Mix in a bowl the oil, lemon juice, balsamic vinegar, Dijon mustard, and season to taste with salt and pepper.
  4.     Add the zucchini, tomato, quinoa, chickpeas, and tuna to the bowl.
  5.     Rock well to coat with dressing and season to taste.
  6.     Serve at the moment or refrigerate to consume in a few more hours.

Lettuce tacos with quinoa and mango

If you want a healthy, fresh, delicious, and also easy meal then this recipe will delight you. They are lettuce tacos stuffed with quinoa, black beans, and mango with oriental flavors.
Perhaps the mixture of flavors does not catch your attention but believe me that they all compliment each other and go very well.
I made a dressing with rice vinegar, soy sauce, sesame oil, and fresh ginger. I added chopped mango and purple onion, mixed well and then added whole black beans and quinoa (already cooked). I mixed very well so that everything was covered with the delicious dressing and served on lettuce leaves.
I used two types, the Italian and the French, but you can use your favorite lettuce. Fill to taste and lastly cover with walnut (Cashew, cashew, cashew, cashews). I didn't know there were so many names depending on the region for that specific fruit.
If they cannot find they can substitute it for peanuts or chopped almonds, what this does is that it gives the crunchy texture to the dish. If you use canned beans and you already have the quinoa cooked then this lunch or dinner is ready in less than 5 minutes, if you do not have the quinoa prepared as you want it is quick to make, in 20 minutes the dish is ready and you can be enjoying this healthy food. I leave you the recipe.
quinoa salad

Do you want more recipes with quinoa? 

My first cookbook is all about quinoa, from information and basic recipes, desserts, breakfasts, entrees, entrees, and more. Delicious, easy-to-make recipes, from healthy pizza, breaded chicken, gluten-free and dairy but super decadent chocolate cake, Asian salad, quinoa, and oatmeal hotcakes, bacon and spinach frittata, coconut and quinoa biscuits, quinoa croquettes boneless buffalo wings (of my favorites), and many more. The price is very affordable ($ 99 Mexican pesos or $ 7.50), you can see more of the book and how to buy it click here.

Lettuce tacos with quinoa and mango

Servings: 2 servings

Ingredients

  •     1 cup cooked quinoa
  •     ½ cup cooked whole black beans
  •     ½ cup diced mango
  •     ¼ red onion, finely chopped
  •     1 tablespoon rice vinegar
  •     1 tablespoon soy sauce
  •     1 tablespoon grated fresh ginger
  •     1 teaspoon sesame or sesame oil
  •     Lettuce leaves as necessary
  •     Indian walnut or peanuts to decorate, to taste

Instructions:

  1.     Mix the rice vinegar, soy sauce, sesame oil, and grated fresh ginger in a medium bowl or container.
  2.     Mix well and add the mango and the chopped onion.
  3.     Add the cooked quinoa and black beans. Mix very well until everything is well covered in the dressing.
  4.     Wash and disinfect the lettuce leaves.
  5.     Add the filling to the lettuce leaves and cover with walnut or chopped peanuts to taste.

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