Quinoa is actually not a newly discovered health wheat that revolutionizes the health industry, but the very old-fashioned main plants cultivated around 5000 years ago by ancient Incas. They understand the nutritional value even and truly worship grains in their culture. The right way to say it is ‘Keen-Wah’ and has been recognized recently as one of the healthy foods that exists, which is why people are now starting to put it in every day.
Today many people categorize it as grains, but in reality it is the seed which is part of the Chard family and Swiss spinach. Because it is seeds and not seeds means that it has an outer candle layer called ‘saponin’, which if not removed before cooking can produce tasting your food is very bitter? It is strongly recommended to soak grain for about 7-8 hours or night, then wash it and rinse, this will ensure the layer is removed correctly, it also allows seeds to be softer that makes it easier to cook it.
Other substances that are also removed by soaking are something called ‘Phytic acid’, it is more important that this is removed if not you can experience abdominal pain because the grains are more difficult to digest. You can buy seeds that have been rinsed before, and many large supermarkets now store them like that, however, I will still recommend you wash and rinse it thoroughly. You can shorten the soak time using warmer water; This will do the same job only in a shorter time.
Another great tip for you is to use B.E. Gandal fluid to soak the wheat you just add to the water, this gives a softer wheat texture because the bacteria that contain it is better to cook Quinoa. So once you have completed Quinoa’s preparation, MIS.: Wash, rinse and soak; You are ready to start cooking.
The cooking process is very similar to the normal rice that you steam or boil in water, but Quinoa requires a little more accuracy in measuring, i.e.: ‘Mixed ratio’. The recommended ratio is one Quinoa item to two parts of the water, bring mixed material to boil and reduce heat into the introduction. Simmer is around 15 minutes, cooking time can be adjusted giving or takes a few minutes depending on your personal preferences about the texture of the rice. If you reduce the boiling time, you will have faster grains, by increasing boiling time to create softer and softer rice.
Quinoa cooked well will have a smooth texture and natural nutty flavor for it. The minister produces soft rice with a sense of reduced, so the trick is to watch the boiling time and continue to do a taste when you cook it. Another trick is to cover rice after being cooked for a few minutes; This allows rice to swell further so that it makes it softer.
There are some Quinoa recipes that advise you to toast Quinoa granules, which are very easy to do, this with steamed rice; What you do is put steamed grains onto the tray and bake in the oven for about 10 minutes or more at high heat, this gives quinoa rice extra-crunchy texture, good for cereal and the like.
Due to the increasing popularity of quinoa rice, demand for quinoa recipes that are more creative and healthier increases. Most recipes only add other ingredients to cooked quinoa which produce various kinds of dishes. This dish ranges from the main food to appetizers, soups, cereals and even snacks. Quinoa has proven itself as a versatile health food so there really is an unlimited recipe to try. Be creative and you will be surprised by what you can make.
