Quote:
Originally Posted by Nina
I soaked the quiona for two hours this morning...changing the water 4 or 5 times...and the bitter taste of yesterday's batch is gone...
I can't tell the texture, yet, it's still pretty hot, but I think I got the water measurements better than yesterday as well...good enough to concoct a salad with it...
I do like the flrc...it seems to know what it's doing...next I think I'll try some barley or pink rice  |
Hi Nina,
I eat Quiona, I swear, every day.....somehow, some way. It's loaded wwith protein and magnesium. Besides that, it will absorb any flavor of anything you cook it with. I stuff peppers with it, I use it in chili, Have tossed it in pasta sauce, I make cold salads with it, I eat it plain.....it's use is endless once you learn to cook it. It's very simple.
I run it through a strainer with running water, what falls out, I don't want. Then, I cook it just like rice. One part Quiona, two parts H20. I wait until the water is boiling, dump in the Quiona and get it back up to a boil, then I reduce the heat half way and fluff/stir with a fork until all of the water is absorbed. This is also a great way to use up any extra veggies you have in fridge, just dice them up and toss them into that water as the water is reducing. It really is that simple. Piece of advice. I buy from the bulk bins too. Put your quiona into the freezer for over night, since it is a grain, it may attract mill worms (sorry it's just part of life) frezzer will kill off any potential for that happening. Enjoy!!!
Oh, if you suffer from migraines, this is a must for your diet....it's better than fever few.