Quinoa, a small round seed with a whitish hue, belongs to the Chénopodiacées family, which also includes beetroot and spinach. Rich in saponin—a naturally occurring bitter-tasting compound that coats the seed—quinoa undergoes a thorough cleaning process post-harvest. This involves washing the seeds to remove saponin, followed by drying, aeration, and sorting to ensure purity and quality.
Begin by rinsing the quinoa carefully. Use a ratio of 1:2, one part quinoa to two parts water, and bring the water to a boil. Add the quinoa to the simmering water, cover, and cook on low heat for at least 15 minutes. This nutritious seed complements a wide range of hot dishes, making it perfect for stuffing, patties, pilaf, or risotto. It also shines in cold preparations, adding a delightful texture to salads or tabbouleh.
Storage: To be kept in a cool, dry, and dark place to maintain freshness and quality.
