Grain Info and Cooking Chart 9-1
Forms of Quinoa
Whole Grain: Cooks completely in about twelve to fifteen minutes. Use it for a side dish in place of rice, or for stuffing, casseroles, even puddings and desserts.
Quinoa Flour: Found in health food stores, it is very low in gluten and must be mixed with other flours such as unbleached white for baking bread. Ideal for allergy-free diets.
Quinoa Pastas: The range of pastas is beginning to increase, both blended with wheat and wheat-free. Most are available in health food stores.
Type of Grain: Whole Grain Quinoa 1 C. dry
Amount of Liquid: 2 C.
Cooking Method: Method 1: Place grain in strainer and rinse several times. In a 2-qt. non-stick saucepan, bring salted water to a boil. Stir in grain, return to boil, lower heat, cover and simmer.
Method 2; Do not rinse grain. Use 2-qt. non-stick saucepan, toast grain first, stirring constantly over medium heat for 5 minutes. Then add boiling salted water. Lower heat, cover and simmer.
:Cooking and 12-15 minutes Method 1 Standing Time: 10-12 minutes Method 2
Let stand 5 minutes.
Approx Yield: 3 1/2 C.
Comments: A transparent "halo" forms around each tiny grain when cooking is completed.
Note: The few black seeds found in the grain may not cook completely. If desired, pick over the dry grain and discard any black seeds before rinsing or toasting.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted
Whole Grain: Cooks completely in about twelve to fifteen minutes. Use it for a side dish in place of rice, or for stuffing, casseroles, even puddings and desserts.
Quinoa Flour: Found in health food stores, it is very low in gluten and must be mixed with other flours such as unbleached white for baking bread. Ideal for allergy-free diets.
Quinoa Pastas: The range of pastas is beginning to increase, both blended with wheat and wheat-free. Most are available in health food stores.
Type of Grain: Whole Grain Quinoa 1 C. dry
Amount of Liquid: 2 C.
Cooking Method: Method 1: Place grain in strainer and rinse several times. In a 2-qt. non-stick saucepan, bring salted water to a boil. Stir in grain, return to boil, lower heat, cover and simmer.
Method 2; Do not rinse grain. Use 2-qt. non-stick saucepan, toast grain first, stirring constantly over medium heat for 5 minutes. Then add boiling salted water. Lower heat, cover and simmer.
:Cooking and 12-15 minutes Method 1 Standing Time: 10-12 minutes Method 2
Let stand 5 minutes.
Approx Yield: 3 1/2 C.
Comments: A transparent "halo" forms around each tiny grain when cooking is completed.
Note: The few black seeds found in the grain may not cook completely. If desired, pick over the dry grain and discard any black seeds before rinsing or toasting.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted