Many quinoa recipes use quinoa that has already been been cooked and prepared before including in a recipe. Cooking quinoa twice is very common and most recipes will require you to do this preparation stage. The finished result is used with mexican, african and asian dishes instead of the usual rice and cous cous. You can also cool the quinoa for half an hour and put it in salads. By adding chopped vegetables such as cucumber, leaf salad and rocket you have a lovely meal.
Rinse the quinoa in a fine seive with cold water. Do this a second time to make sure the saponin coating is completely removed. If you have bought unprocessed quinoa it is very important to follow this soaking procedure.
Measure out one cup of quinoa to two cups of water into a saucepan.
Bring the mixture to the boil, stirring gently to ensure it does not stick to the pan. the boiling water can be turned down to a simmer and the quinoa will grow in size in the saucepan. The time you cook it for makes a difference to the final texture and feel of the grain at the end of cooking. When all the water is absorbed you know that the quinoa is cooked and readt to serve. It will expand to two to three times its original size. Stop the cooking after it is cooked.
Your quinoa is now ready to serve as a substitute for rice with curry and other dishes. As well as this you can put it into your regular meals and salad dishes. The taste of quinoa doesn't dominate the recipes, its tends to blend in with other ingredients. The crunchiness and frimness of this grain makes a meal satisfying and filling.
It is also ready to include in the recipes that are in the quinoa recipes book.