Rinse quinoa using a sieve until the rinse water runs clear (some packaged quinoa comes «pre-rinsed», but I like to do it again for funzies, and sometimes I do buy it from bulk bins so it's a good habit either way).
Drain and
rinse the quinoa using a fine mesh strainer.
Usually, you need to
rinse quinoa using a fine mesh sieve.
Not exact matches
Do you
rinse the
quinoa before or after soaking as it usually requires
rinsing before
use?
* 2 cups uncooked
quinoa, soaked for 2 - 3 hours (optional) and then
rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and
rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I
used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup
quinoa (I
used black
quinoa),
rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
Rinse the
quinoa well under cold water by
using a wire sieve and drain.
Quinoa (1 cup),
rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but
used.
There is also a group of videos that showcase some cooking tips, such as how to cook and
rinse quinoa which is such a great aid for beginnings — I wished I'd found that video sooner when I first
used that grain!
1 cup
quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans,
rinsed (if
using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese
I keep reading though about the need to
rinse the
quinoa before
use, so that stops me from trying?
1/2 cup
quinoa,
rinsed well 1 cup of freshly squeezed tangelo or orange juice (or a mix of both) 1/4 cup water 1/4 tsp cinnamon 1/2 tsp lemon juice 1/4 large mango, peeled and diced (about 3/4 cup) 1 tbsp fresh coriander, chopped just before
using 2 tbsp almonds, chopped and lightly toasted 1 tsp pure maple syrup
Used a cup of
rinsed trader Joe's tricolor
quinoa with a cup and a half of leftover chicken stock, and some 1 pound and a half trader Joe's pre marinated chicken thighs in mole.
Combine the freshly brewed coffee, and coconut milk in a small pot, and add the
rinsed quinoa, the chopped date if
using, a dash of vanilla extract, and optionally a dash of coconut extract.
Do you
rinse your
quinoa before
using?
Make sure that when you are preparing this, that you
rinse your
quinoa before you
use it.
2 teaspoons melted coconut oil 1 tablespoon honey (
use pure maple syrup to keep this vegan) 1 teaspoon pure vanilla extract pinch of sea salt 1/2 cup uncooked
quinoa,
rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut flakes
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black
quinoa,
rinsed in cold water and drained (
use a fine mesh strainer for this, as
quinoa seeds are pretty small) * 1/2 cup red lentils,
rinsed in the strainer with the
quinoa * 2 1/2 -3 cups water (or
use chicken or vegetable stock) * 1/4 cup pitted black olives (I
used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika
Quinoa, Nut and Cherry Bars adapted from Bon Appetit 1 cup coarsely chopped almonds 1/2 cup uncooked quinoa, rinsed and drained (it does not have to be dry before using) 1/4 cup raw pumpkin seeds 1/4 cup raw sunflower seeds 1 cup dried cherries (unsweetened if possible) 2 tablespoons maple syrup 3/4 teaspoon kosher salt Pre-heat oven to 350 — spray an 8 x 8 baking pan with non-stick cooking
Quinoa, Nut and Cherry Bars adapted from Bon Appetit 1 cup coarsely chopped almonds 1/2 cup uncooked
quinoa, rinsed and drained (it does not have to be dry before using) 1/4 cup raw pumpkin seeds 1/4 cup raw sunflower seeds 1 cup dried cherries (unsweetened if possible) 2 tablespoons maple syrup 3/4 teaspoon kosher salt Pre-heat oven to 350 — spray an 8 x 8 baking pan with non-stick cooking
quinoa,
rinsed and drained (it does not have to be dry before
using) 1/4 cup raw pumpkin seeds 1/4 cup raw sunflower seeds 1 cup dried cherries (unsweetened if possible) 2 tablespoons maple syrup 3/4 teaspoon kosher salt Pre-heat oven to 350 — spray an 8 x 8 baking pan with non-stick cooking spray.
Ingredients: 1 cup uncooked red
quinoa,
rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can
rinsed and drained) fine grain sea salt and black pepper, to taste (I
used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
3 cups dried sprouted sunflower seeds (or just raw sunflower seeds) 3/4 cup cocoa nibs 1/2 cup raw buckwheat groats — soaked in water for a minimum of 1 hour,
rinsed and dried completely, or
quinoa puffs 1/2 cup pumpkin seeds 1/4 cup mini dark chocolate chips (I
use vegan Enjoy Life)-- optional 1/4 cup plus 1 tablespoon honey or maple syrup 2 tablespoons brown rice syrup 6 tablespoons coconut oil large pinch of sea salt 1 teaspoon vanilla extract — optional
Ingredients: 1 1/2 cups uncooked
quinoa,
rinsed and drained 1 3/4 cups low - sodium beef broth 2 tablespoons extra-virgin olive oil, divided 1 pound top round steak, very thinly sliced against the grain Kosher salt Fresh ground pepper 1 1/2 bell peppers, diced (I
used a mix of red, yellow, and green peppers, but you do you.)
Cook
quinoa:
rinse, bring 2 cups of water to boil, add
quinoa, turn down heat and simmer covered until all of the liquid is absorbed (approx. 13 - 15 min),
use fork to fluff.
Ingredients: 1 1/4 cup uncooked
quinoa,
rinsed and drained 2 cups low - sodium chicken broth (or water) 1 1/2 tablespoons extra virgin olive oil 1 large shallot, minced 5 garlic cloves, minced 1/2 pound asparagus spears, woody ends removed, cut into 1 - inch pieces Kosher salt Fresh ground pepper 1 tablespoon, chopped fresh thyme 1 teaspoon dried oregano 2 cups cubed or shredded chicken breast (I cooked 2 boneless skinless chicken breasts
using this method.)
If
using,
rinse quinoa and combine with water in a small pot.