Quinoa is a wonderful gluten free grain. Quinoa is a powerhouse of nutrients and energy, perfect to support my active lifestyle. It is high in protein and packed with B vitamins, iron, zinc, potassium, calcium, and Vitamin E. It cooks fast, is an easily digestible grain, and of course is gluten free.
Quinoa has a bitter coating called saponin which needs to be removed through rinsing before it is cooked. I also like to soak all my grains in order to make them as easy to digest as possible.
I make a large batch at the beginning of the week to have on hand for breakfast porridges, salads, and main dishes. These are the simple steps I take to prepare my quinoa.
- Measure 2 cups quinoa.
- Rinse with filtered water.
- Soak quinoa for 6-8 hours in a glass container with enough water to cover the grains.
- Drain the quinoa and discard the soaking water.
- Add the quinoa and 4 cups filtered water to a pot with a lid.
- Bring to a boil.
- Simmer on low for 15 minutes until all the water is absorbed.
- Fluff with a fork and serve or let cool and store in a glass container in the refrigerator for up to a week.
- Makes 6-8 servings.