Description
Quinoa comes from the Andean highlands, where it has been grown for millennia. It is not a true grain but a seed, which is why it is called a pseudocereal; it is naturally gluten-free.
Rinse it well before cooking to remove the saponin that makes it bitter. Cook it by absorption, one part quinoa to two parts water, for about twenty minutes: it is ready when the grains open, showing a small spiral thread. Excellent hot with spiced vegetables or cold in salads.
Rinse it well before cooking to remove the saponin that makes it bitter. Cook it by absorption, one part quinoa to two parts water, for about twenty minutes: it is ready when the grains open, showing a small spiral thread. Excellent hot with spiced vegetables or cold in salads.
