HOW TO PROPERLY CLEAN AND TOAST QUINOA
I decided to toast my Quinoa today and will go through this step by step as to how I did it so it came out nice and golden. I always make a few extra cups of Quinoa because I know I will want more. It takes time to do this right, but it is worth the effort in the long run.
Provided by Chef Joey Z.
Categories Grains
Time 25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 2
Steps:
- Each grain of quinoa (unless pre-washed) is covered in a soapy substance called saponin. It tastes bitter and will affect the taste of your quinoa if you don't remove it.
- TO REMOVE THE SAPONIN:.
- First measure the quinoa and put it into a large bowl. Fill it with clean water. Let is soak for a little while. Then, using a wire whisk swish the quinoa around until you see a soapy residue come out of the quinoa. You might have to do this for a few minutes to get all the saponin off.
- Once the soapy residue is off strain the quinoa in a fine mesh sieve then rinse the quinoa with fresh water and set aside.
- Now get a big heavy saute pan (I used a 12" stainless steel pan) and heat it up on medium low. Put one cup of the wet quinoa into the saute pan (anymore and it will be over crowded). Using your wire whisk start moving the quinoa around the pan.
- Once it gets hot, the water is absorbed and the quinoa starts popping you know it's finally drying out. Keep swishing it around with the whisk until the grains of quinoa start to brown. You will see it transform before your eyes and it will smell nutty.
- When it's sufficiently done, remove from the pan and place in a bowl to cool.
- Store it in a jar in the fridge so it will last a while. When ever you want some just go get it.
- It pays to do 3-4 cups at a time so you have some on hand.
- Bon Appetit!
QUINOA-TOASTED
Make and share this Quinoa-Toasted recipe from Food.com.
Provided by Diana Adcock
Categories Grains
Time 17m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Pour 1 cup quinoa into a fine strainer and rinse thoroughly under cool water-this will get rid of it's natural, bitter coating. I find this method helpful too-pour quinoa into a medium bowl, add cold water and swish around with your hand. Place a unbleached coffee filter into your strainer, then drain off the quinoa. It's a lot less annoying this way as the tiny grain won't get stuck in your strainer.
- Put rinsed quinoa into a large frying pan over medium heat.
- Cook, shaking the pan for around 15 minutes or until the quinoa reaches a golden brown.
- Remove from heat and pan and cool.
- Store in a clean jar with a tight fitting lid.
- Keeps for up to 1 month.
QUINOA SALAD WITH TOASTED ALMONDS
Quinoa has a wonderful nutty flavor; here it is blended in a salad with toasted almonds, bell pepper, zucchini, celery, and a lime is squeezed on top.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Yield Makes 2 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Toast almonds until crisp, lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear; drain well.
- In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add yellow pepper, garlic, scallions, and red-pepper flakes; cook until the pepper is crisp-tender, about 5 minutes.
- Stir in quinoa, thyme, 1 cup water, and 1/4 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook 7 minutes. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove the saucepan from heat.
- Stir in celery, almonds, and remaining 2 teaspoons oil, season with salt, and fluff with a fork. Cool to room temperature before packing into 2 containers and refrigerating. When ready to eat, squeeze lime over salad, if desired. Serve with additional lime wedge and thyme, if desired.
Nutrition Facts : Calories 368 g
TOASTED QUINOA SALAD
Great dish- gluten free to serve as a side or beneath a grilled salmon steak or a grilled chicken breast piece. Similar to a cous cous salad. If gluten free- ensure GF tamari or soy sauce is used Serves 2 as a main with some salmon or chicken, or 4 as a side serve. Editted to add- this recipe is from http://aww.ninemsn.com.au/food/freshtv/785505/salmon-with-toasted-quinoa-salad- with regards to the name- there is no actual toasting of the quinoa done. I think the name is just in reference to the colour of the dish perhaps
Provided by Jubes
Categories Grains
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse quinoa and drain (as you would with rice). Place in small saucepan with 1½-2 cups of water.
- Bring to the boil, cover, reduce heat to low and simmer (12-15 minutes) until tender and all water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
- Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add cold quinoa and toss to combine. Whisk together citrus juice, tamari, ginger, garlic and chili. Pour over salad and combine well.
Nutrition Facts : Calories 296.9, Fat 4.2, SaturatedFat 0.5, Sodium 537.6, Carbohydrate 54.1, Fiber 7.6, Sugar 5.9, Protein 11.7
QUINOA WITH ROASTED VEGETABLES
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
QUINOA WITH TOASTED WALNUTS
The USDA recommends making half your grains whole, but I say go all in!
Provided by HurdBird
Categories Side Dish Grain Side Dish Recipes
Time 34m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a skillet over medium heat; cook and stir walnuts until toasted and fragrant, 3 to 5 minutes.
- Heat olive oil in a large saucepan over medium-high heat; swirl to coat. Add shallots; saute until tender, about 1 minute. Add garlic; saute until fragrant, about 1 minute. Add quinoa; cook and stir until toasted, about 2 minutes.
- Mix vegetable stock, thyme, and salt into quinoa mixture; bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed and quinoa is tender, about 12 minutes.
- Mix quinoa, walnuts, chives, walnut oil, and black pepper together in a bowl.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 21.1 g, Fat 8.9 g, Fiber 2.6 g, Protein 5.2 g, SaturatedFat 0.9 g, Sodium 178.1 mg, Sugar 0.9 g
SKILLET-TOASTED QUINOA
Provided by María Del Mar Sacasa
Categories Low Fat Kid-Friendly Wheat/Gluten-Free Quinoa Healthy Vegan Small Plates
Yield Makes 1 cup
Number Of Ingredients 1
Steps:
- 1. Cook the quinoa in a large nonstick skillet over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes. It will make slight popping sounds as it approaches being done. To best ascertain doneness, scoop out a teaspoon, cool it slightly, and taste it. Touching it directly in the pan will not be a sure test, as the quinoa will be releasing steam.
- 2. Remove the skillet from the heat. Season the quinoa to taste and serve as a side or proceed with a recipe.
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