Ingredients
12 cup quinoa
12 tablespoon olive oil
18 teaspoon ground cardamom (or 1 pod)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
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For those who are just getting started in how to cook with quinoa-- quinoa naturally comes with a bitter exterior called saponin. You NEED to properly rinse it before cooking with it! Don't give me a low score for bitter taste because you have to rinse it well first! Put the quinoa in a deep bowl and pour cold water over it. With a fork or whisk, stir it heavily for a couple minutes until a soapy residue is floating to the top. Strain it through a fine-mesh colander and rinse it under the tap again. Now your quinoa's ready for cooking! Bring 2 cups of water to a boil and add a little salt so the quinoa doesn't stick to the bottom. Add the olive oil and cardamom to the boiled water and let it impart for a few seconds. Add the rinsed quinoa and lower the heat to medium. Loosely cover the pot and let it simmer for 15-20 minutes or until all the quinoa pieces have fluffed out. Remove from the heat and let it stand for a few minutes, then fluff with a fork and serve.