Almost every time the conversation about quinoa comes up, a handful of people will confess that they’re not a fan. What? <mind.blown>. I’ve been determined to change the minds of everyone who’s had a bad experience and just ask that they (you?) give me the chance.
I mean, I probably make a big batch of quinoa once every (or every other) week. Everything from tabbouleh, mushroom and walnuts, kale sausage & quinoa scramble, non-traditional stuffing with quinoa and so much more! Quinoa is one of my favorite grains, 1. it’s gluten and dairy free 2. has more protein than rice and potatoes 3. works in so many different dishes.
Sometimes I’ll soak my quinoa, but then it retains more water and can become soggy. The reason for soaking is to remove the coating that can make it more bitter. I personally don’t mind (or taste) the bitterness. However, if you do soak, use less water.
Here’s my “recipe” and step-by-step guide to making nice and fluffy quinoa.
July 24 2013