Nov. 6th, 2016 04:39 pm
nattalie: (Default)
I feel so good in this house that I start cooking again. I prepared milanese to put it in the freezer and can have it for dinner. And after it I drank a strawberry smoothie with some blueberries. I went to greengrocery yesterday but I could not get the vegetables I was looking for, so I cant cook now a vegetable pie wallbash.gif

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STEP 1 – Measure out your quinoa

I normally use 1 cup of quinoa to 1 ½ cups of water. My advice is to make more so that you can enjoy it the next day and create an awesome high protein salad for lunch.

STEP 2 – Wash the quinoa
Wash quinoa well under cold water in a fine strainer, gently rubbing the seeds together with your hands to ensure that any saponins have been removed. Saponins are just a natural insecticide that forms naturally to protect the seed and can give the quinoa a slight bitter taste if not removed. It should be noted that harvesting methods used in the commercial cultivation remove much of the saponins that can coat quinoa seeds, but it’s still a good idea to thoroughly wash the seeds to remove any remaining residue.

STEP 3 – Cook the quinoa
Combine 1 cup of washed quinoa to 1 1/2 cups water and place them both into a pot.
Add a very small pinch of sea salt and bring to the boil. Reduce the heat to very low and place on a lid.

STEP 4 – Simmer
Over a low heat for 15 minutes or until all the water has absorbed then turn off the heat.

STEP 5 – Rest for at least 10 minutes
This is probably one of the most important steps.
Fluff up the quinoa lightly with a fork.


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