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Quinoa 101

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Quinoa 101

Quinoa is a tiny grain about 1/16”. Depending on the variety, the outer layer of the quinoa grain can be transparent, pink, orange, red, purple, or black. Quinoa found in food stores is generally yellowish.  Quinoa grains contain a large germ that holds most of its nutrients. They are covered in saponin, a soapy and bitter resin that needs to be removed before they are edible.



At Room Temperature: place the quinoa in an airtight container, in a cool and dry place.
In The Fridge: ground, 3-6 months.



Rinse the quinoa under running water and let it drain; if it leaves a bitter taste in the mouth when it is raw, it is because it still contains saponin. To remove this substance, wash carefully, rubbing it under running water until the water no longer froths up.



Cook 1 par quinoa grain to 2 parts liquid (about 15 minutes). The grains stay slightly crunchy after cooking and do not stick together. The texture is reminiscent of caviar and the taste is nutty.



Quinoa can be substituted for most other cereals and grains and replaces rice. It is cooked as a porridge or added or sops, pies, and croquettes.

Ground quinoa is added to breads, cookies, puddings, crepes, muffins and pasta dishes. They can be grown and used in the same way as alfalfa sprouts.

Quinoa leaves are cooked in the same way as spinach.


Did you know that quinoa is an excellent source of iron, magnesium and potassium? Quinoa also more protein than most cereals.


(This information was taken from a culinary textbook, “The Visual Food Lover’s Guide”)



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