(Raw and dry)
I feel like quinoa is new enough (to most of us) that it is still a bit misunderstood. At this point, the majority of us know how to cook pasta and rock a rice cooker, but what about the rest of the grains, especially the whole ones? And do the rules change when we soak them first? I don’t have all of the answers for you today, but I do have one: how to cook soaked quinoa perfectly.
(Raw and soaked for 12 hours)
I don’t throw this word around recklessly. As much as I find plenty of charm in nature’s imperfections and messy but delicious food, poorly cooked quinoa is not one of them. When prepared properly, quinoa is neutral tasting compared to many whole grains, and has a less fiber-obvious texture. It is so full of protein, and such an easy (ahem, once you learn the rules) and convenient food to make, that it is only fair that you enjoy it at its best, instead of suffering through it because it is ‘good for you’.
