The better way to cook quinoa
For the longest time I had a really hard time eating quinoa. The smell of it would bother me and the taste of it would make me nauseous, if not sick.
The suggested way to cook quinoa, is to rinse it, then cook it like you would rice: simmer quinoa in water until it absorbs all the water; fluff with fork.
Have you seen the water once quinoa has simmered for a while? It looks like pee (sorry, but it does) and smells awful (at least to me, anyways), if not rancid.
My sister in law, Rochelle, finally suggested I cook my organic quinoa like a noodle, instead of rice.
Ahh… yes. Why didn’t I think of that?
The better way to cook quinoa:
Boil half a cup to a cup of quinoa in a generous amount of water (4 to 6 cups) until it is done. Strain the water, rinse the cooked quinoa, and enjoy.
I also try to soak my quinoa prior to cooking it (since soaking aids in digestion). For more information on soaking grains, check out this post from Passionate Homemaking.
Megan
I also cook it in a combo of broth and water with herbs and a touch of butter. I use about 1/4 cup more liquid than the 1:2 ratio. It makes a huge difference cooking it this way. Very yummy. Sometimes I'll use a little Turmeric that has been sauteed with a green or onion or leeks with it. It is very versatile. Many ways to cook it. I like it though. Hadn't noticed a smell before.
Just curious- if you have ever heard that quinoa is a cross-reactive with gluten? The same goes with rice… I can’t seem to stomach either option and was curious on your view on it? Thanks!
Hi Tori,
Megan
I am so sorry – that’s awful! I really have no idea! Have you ever asked an allergist about it? That’s probably what I would recommend.
We eat a lot of quinoa and it doesn’t bother me in recipes, but alone I can’t stand it. I’ll give this method a try. Thanks!
You’re welcome! I hope it works for you.
Something else to note – always rinse your quinoa well. It contains saponins (i.e. SOAP!), and if not well rinsed, makes the quinoa very bitter.
Michelle F
Low Amine Recipes
http://aminerecipes.com
Yes……unfortunately many of the gluten free grains can have a cross-reactive issue. Cyrex Labs has a test that can check for those – it’s kind of pricey though! The cheapest test is to eliminate the suspecting food and reintroduce after 7-10 days……good luck!
How do you strain your quinoa? It’s so small. Maybe a cheese cloth?
Hi Elisa,
A cheese cloth would certainly work, but I use a fine mesh strainer such as this one: http://www.amazon.com/OXO-Grips-8-Inch-Double-Strainer/dp/B00004OCLX/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1326011208&sr=1-1. Hope that helps!
Megan