How to Cook Quinoa

     Quinoa seeds are coated with saponin, which has a bitter taste. This is why it is recommended to rinse quinoa before cooking it. 

     Quinoa can also be sprouted. This allows it to be eaten raw as well as cooked in this form.  To sprout quinoa, soak the seeds for 30 minutes, drain, and then leave damp seeds in a cool dark place for 12 hours (or until you notice little white roots from the seeds). You can sprout them in the refrigerator. Rinse again before eating. 

To rinse quinoa:

Place an unbleached coffee filter into a mesh strainer, one that is about the size of the coffee filter. Add your measured quinoa and rinse well under running water. Allow to drain. 

Alternative rinse- If you do not have good tap water, then add your quinoa to a medium bowl. Cover with twice as much water. Stir the quinoa then drain by pouring into the strainer lined with coffee filter.

To cook quinoa:

Add the amount of water recommended on your package to a medium sauce pan.  Then drop in the quinoa with the coffee filter. Lift out the coffee filter. By dipping the coffee filter into the water with the seeds most of the seeds will remain in the pan. 

3. Bring the quinoa to a boil, then reduce to a simmer. Cook with a lid on for about 10 minutes. You will notice the liquid absorbed and white rings from the seeds when it is done. Allow to sit for 5 minutes covered, then fluff with a fork.