Their natural sugars are emphasized
after such
cooking; they turn a golden brown and become a
gentle, savory cousin to the sharply flavored raw version we're familiar with.
We made practical arrangements:
cooking lots in advance, warning people that my husband might not be able to continue with some commitments for a time, planning for friends to look
after my toddler and, most importantly, telling people to be
gentle with us!
Cook the quinoa: 1) rinse the quinoa (easiest to do in a fine sieve); 2) place the quinoa in a saucepan with twice as much water i.e. 2/3 cup water for 1/3 cup quinoa; 3) bring the mixture to boil then reduce to a very gentle simmer, pop the lid on and let it cook for 15 minutes, stirring occasionally; 4) after the 15 minutes remove from the heat and let it sit with the lid on for 10 minu
Cook the quinoa: 1) rinse the quinoa (easiest to do in a fine sieve); 2) place the quinoa in a saucepan with twice as much water i.e. 2/3 cup water for 1/3 cup quinoa; 3) bring the mixture to boil then reduce to a very
gentle simmer, pop the lid on and let it
cook for 15 minutes, stirring occasionally; 4) after the 15 minutes remove from the heat and let it sit with the lid on for 10 minu
cook for 15 minutes, stirring occasionally; 4)
after the 15 minutes remove from the heat and let it sit with the lid on for 10 minutes.