In recent years we have gone from having only the basic cereals and legumes (rice, lentils, beans and chickpeas) in sight to finding a lot of new things in any supermarket. Quinoa, spelled, millet, flax seeds… are they really useful for us? What advantages do they bring us in the kitchen?

Quinoa is one of the things that has become most popular, it is very useful in the kitchenusually has low prices and we can use it for a lot of things. Their sale has spread to many commercial stores and is omnipresent on social networks, where any “healthy” recipe worth its salt has to have a good handful of these seeds. Here you can read about the properties and benefits of quinoa.

How to prepare quinoa: step by step

Quinoa is a pseudocereal which, although we did not even know about it in Spain and other countries, is a basic sustenance in other latitudes (South America). It has a lot of protein To be a simple seed (around 15% and contains all the amino acids), it does not contain gluten and is easily cooked like rice for example.

If we use quinoa in our cooking we are varying it, avoiding being repetitive, and at the same time using a healthy ingredient.

How much quinoa do you need per serving?

A cup of quinoa can provide us with 2-4 plates.depending on how we prepare it (just like rice, eating a plate of white rice is not the same as sautéing it with vegetables, using it as an accompaniment, etc.).

How to wash quinoa

Before using quinoa you have to wash it (put it in a colander, wash it with tap water and drain it) to eliminate saponins which contains the skin of the seeds (it is their natural preservative and protection, but it can be indigestible).

It’s not that it comes dirty, is that the seeds are covered with substances called saponins which the plant itself produces for its protection, but which give an unpleasant bitter taste. During the harvesting and processing of quinoa, part of the saponins are eliminated, but at home it is preferable to wash them before cooking.
Simply put the quinoa (for example 1 cup) in a fine strainer. and wash the seeds under the tap. Then drain them very well.

How to cook quinoa

After washing the quinoa, you can make it like regular rice, except that the quinoa is round and its skin is crispier. Quinoa cooks very quickly, It is not necessary to let it soak. To achieve perfect cooking, we only have to heat the water with salt and, when it boils, cook the seeds for about 15 minutes over medium heat and with the pot covered.

quinoa It will be ready when the seeds double their initial size and look transparent. Don’t let it get soft and cakey: it should be loose.

How to toast quinoa

One of the best ways to make quinoa is by toasting it first with a little oil and then cooking it with just enough water so that it evaporates and we are left with cooked grains.

How to preserve quinoa

Once cooked you can keep it in the refrigerator In a tightly closed container, it will last up to 3 days.

How to use quinoa in recipes

Use quinoa the same way you would use short pasta or rice. For example, you can make a soup and add quinoa instead of wonder pasta or stars; instead of rice with vegetables, quinoa with vegetables; and instead of pasta salad (couscous or pine nuts), quinoa salad. Although the grains are smaller than those of pasta or rice, They have a lot of flavor and are very satisfying.so don’t worry, it won’t seem bland nor will you leave hungry.

Cooked quinoa also serves as main ingredient in vegan burgersmeatballs, etc. As it is not sticky, it always tends to be looser, combine it with other ingredients that act as a binder, such as flaked oats, oat flour, etc. In these preparations, quinoa provides texture and a very pleasant flavor, as well as juiciness and creaminess.

Here are 9 ways to cook quinoa and make it perfect.

Other recipes with quinoa:

How to use quinoa flour

Quinoa flour is widely used for gluten-free preparationsfrom pancakes to breads. It is a flour with a good protein content, it kneads relatively well, is light and does not add strange flavors. In large breads and doughs it is better to combine it with corn starch, for example, to prevent the dough from being sandy or the crumb from falling apart.

Here is a recipe for quinoa and oatmeal quick bread.