By Erika Yigzaw
For two cups of cooked quinoa, simply:
- Rinse one cup of dried quinoa well (this removes the bitter saponins that coat the seeds). Most quinoa is pre-rinsed, but another rinse doesn’t hurt! And, if you get a foamy reaction when you rinse your quinoa it usually means it wasn’t pre-rinsed, so just keep rinsing until that soapy looking stuff is all gone. (Its not really soap – saponins are simply a class of plant constituents that lather.)
- Place your rinsed cup of quinoa in a non-reactive saucepan with two cups of cold, purified water. Never use aluminum cookware, which leaches into food and is an accumulative toxin. Our favorites are enamel, then stainless.
- Bring to a boil. Turn the heat down to low and simmer until the water is absorbed and you can see the little white line curling in the seed. This takes 10-15 minutes. Then turn off the heat, put the lid on the pot, and leave it to sit for a few minutes. Then serve!