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November 27, 2015

Soaked and Cooked Quinoa


1 Cup Quinoa


2 Tbsp. Whey, Kefir, Buttermilk, or 1 Tbsp. Raw Apple Cider Vinegar

1/2 tsp. Salt, Optional




1.  Soak quinoa in 2 cups of water and 2 Tbsp. whey, on your counter, for 12-24 hours.  At this point, you can place an airtight cover on the container and place it in the fridge, soaking liquid and all, for up to a week, or cook the quinoa right away.  


2. Before cooking, drain soaked quinoa through a very fine mesh strainer, a strainer lined with a kitchen towel, or a nut milk bag.  Rinse well with cool water.  Give the strainer a shake to ensure that there is no excess liquid.


3.  Add soaked quinoa, 3/4 cups of water, and salt to a small pot.  Quinoa will be fluffier if it is not cooked in too big of a pot.  



4.  Watching carefully, bring to a full rolling boil.


5.  Cover, reduce heat to low, and simmer for 25 minutes.


6.  Remove the pot from heat and let stand covered for 5-10 more minutes.


7.  Remove the lid, fluff with a fork and enjoy.  Use in place of white rice and pasta, add to a savory dish, a soup, or cold salad.  I like a little scoop of quinoa on a green salad, to give the salad more staying power.  We also use quinoa for grain bowls.  





Things that can affect your cooking time and liquid amount required:

  • How long soaked.  If you soak less than 12 hours, you may need additional water.

  • Type of cooking vessel, size and shape.  The water will evaporate faster in a more wide and shallow shaped pan.  

  • Age of grains.  Old grains may take longer to cook.  

  • Quantity cooked.  If you significantly increase your volume of grains cooked, you will need to also increase cooking time.   

  • Type of cooking method ie:  stove top, rice cooker, oven method.  Each method will very slightly.  For health reasons, I do not recommend cooking grains in a pressure cooker.  

  • Altitude also affects cooking time.  I am at an altitude of 4,775, if you are at high altitude or sea level, you will need to adjust cooking time accordingly.  

  • Prepare to be a little flexible the first time you soak and cook a particular grain. Consider it an experiment.  Start with this as a base and alter it as needed.  



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