The Best Way To Cook Quinoa Involves An Easy Extra Step |
Though I’ve gotten pretty good at making restaurant-level rice at home, I have to admit I’m a bit of a newbie on the quinoa front.
The gluten-free food, which is technically a seed, not a grain, is surprisingly easy to mess up. It can clump together if cooked incorrectly, or taste bitter, or run a little “stiff” and mealy.
But given that the cooked whole grain (confusingly, it’s officially categorised in that group despite being a “pseudocereal”) contains 4.4g satiating protein and 2.8g gut-boosting fibre per 100g, I figured working out how to prepare it is worthwhile.
Thankfully, it turns out a popular flavour-boosting, anti-bitterness step takes a matter of minutes.
You should toast your quinoa before boiling it
Part of the bitter flavour some people experience when eating quinoa is due to the seed’s........