Cooking with wha? Wha’s tha?
It’s called Quinoa, pronounced keen-wah, and it is a phenomenal food that I cooked for the first time this week. At the recommendation of a few good friends, and after the hubby experienced a lack of energy from not getting good nutrients, we decided to try it out. Quinoa is said to be the “best grain available,” as it has a tremendously high protein, fiber and iron content, and also has a low fat content. With the reduction of meat in our diet and my tendency towards anemia, these nutritional facts are so significant for us. Also, it was pretty delicious!
So, first we start with our uncooked grains.
If you buy a brand that is not pre-washed, you must rinse or wash the Quinoa grains in order to get rid of the bitter-tasting coating which protects the grain from birds, insects and the sunlight. Must get rid of sapponins! Me no like bitter tasting Quinoa.
Then, similar to rice-cooking, boil water, chicken broth or vegetable broth, 2 cups for every 1 cup of Quinoa. After the liquids come to a boil, add correct amount of grains, bring to a boil again, reduce heat to low and let it simmer for about 15 minutes. You might need to drain a small amount of liquid and you should definitely fluff the cooked Quinoa before serving it. I added sauteed mushrooms, onions and peppers to our mixture and it was some mighty fine tasting.