Quinoa in Spanish, (/ˈkiːnoʊ.ə/, from Quechua kinwa or kinuwa) is a species of the goosefoot genus (Chenopodium quinoa), a grain crop grown primarily for its edibleseeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal. After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins. The seeds are in general cooked the same way as rice and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited.
It is the first time i ever attempted to cook quinoa. To my surprise it turned out to be delicious, i loved it. To my tastebuds it almost tasted like wheat rava. I used this cooked quinoa to make fried rice and loved it.Planning to try few more recipes as well.
Hope you will give this a try and let me know how it turns out for you.
Preparation Time : 5 mins
Cooking Time : 25 mins
Serves: 2 to 4
Quinoa – 1 cup
Salt – 1/2 tsp
Water – 2 cup
Oil – 1/2 tsp
Wash and drain quinao. Heat oil in a sauce pan, add the quinao and toast for 30 seconds.
Now add in water and salt. Mix well. Bring it to a boil. Simmer the flame, cover with a lid and cook for 15 to 20 mins till quinao has absorbed all the water.
Now set aside covered for 5 mins.
Now fluff it up and serve.
|Measure your quinao|
|rinse it well and drain it|
|heat litte oil in a sauce pan|
|fry for 30 sec|
|bring it to a boil|
|cover and simmer the pan and cook for 10 mins|
|now it is all done|
|cover and set aside for 5 mins|
|fluff up and serve|