Does the quinoa seem dull and pasty? You are not cooking it well: this is how you prepare a delicious quinoa
The recent fashion of the "superfoods" began in some way with the quinoa or quinoa , that pseudocereal of Andean origin that suddenly seemed the essential food that had to be tasted yes or yes. We should not attribute magical powers to it, but quinoa itself is a very healthy product that, in addition, can be delicious. The problem is that we do not always cook it well .
As with tofu , many people reject quinoa out of ignorance, to hate fashion-I do not blame them-or because their attempts with it in the kitchen have been a failure. If you have a packet of quinoa languishing in the pantry, I encourage you to give it another try ; These are the tricks to always cook a perfect and very tasty quinoa .
Neither bland, nor watered down: the best quinoa is spongy and slightly crunchy
Although compared to rice, bulgur or couscous, quinoa is not a cereal as such. It is considered a pseudocereal because it really is a seed, and that differentiates it with unique nutritional characteristics. It stands out for its content in high quality vegetable proteins and essential amino acids ; It is also satiating, rich in beans, minerals and vitamins, and has a low glycemic index.
But this time we want to focus on its gastronomic qualities to cook a quinoa that you want to eat. Cooking it is not difficult: just cook it in plenty of liquid until it is ready, like rice or pasta. However, in the details of that cooking will be the difference between a watery and blandurria mass or an enjoyable bite.
A really tasty quinoa has to present the grain slightly loose, spongy and that presents a soft resistance when biting. We do not want a porridge with a gummy or soft texture, bland and sad; only in a few exceptions we will be interested in obtaining a creamier finish.
Think of the rice or the pasta itself, is not there an abyss of flavor between the well-cooked rice, with the loose grain, and the pasta al dente? With the quinoa the same thing happens. And it may be something insipid by itself, but exactly the same happens with other cereals or any cooked pasta.
It is not always necessary to wash it previously
When we started cooking with quinoa we learned that it was essential to wash it thoroughly before using it. The beans are covered with saponin , a natural substance that ingested in large quantities could be toxic, although its beneficial properties and applications are also being studied .
It would be very difficult to get intoxicated by ingesting an excess of saponin through food; however, it has a very bitter taste. When the quinoa began to be marketed directly from Andean plantations, it surely arrived untreated, but nowadays almost all the brands have previously washed the beans to eliminate that bitterness for the consumer.
Nowadays almost all quinoa is sold already washed
In any case, it is best to read the manufacturer's instructions and try the quinoa before and after cooking. If it still contains high amounts of saponin, it will be noticed when sucking a raw grain. Otherwise, it is best to save this step , not only for the loss of time and water, but also because it will make cooking a bit difficult.
Toast raw quinoa before cooking
This trick I like to do also, according to the recipe, with other cereals, raw or cooked vegetables or even with seeds. If we have pre-washed the quinoa is also an almost essential step to completely eliminate that first moisture , and we will also achieve a better taste, with nutty or dry fruit tones.
Ideally, use a pan or pan with a thick bottom, which transmits heat well, over a high heat. We can use a little oil to prevent sticking and to enrich it even more, but it is very good topping it alone . Depending on the dish it may also be advisable to brown it together with spices, ground or whole, such as caraway, cumin or turmeric.
Previously roasting raw quinoa we will obtain better flavor and texture
If we cook it long enough at a very high temperature we can even "inflate" it a bit, as if they were tiny popcorn. You just have to be very careful not to jump and not burn it.
Another good option is to fry it with other ingredients , as we would do when preparing, for example, a rice. It is as simple as pochar some onion, garlic and tomato, add the raw quinoa with some spices and fry the whole two or three minutes before adding water.
Reduce the volume of liquid
Theoretically, follow the instructions of each manufacturer to know the exact proportion of quinoa in dry and water or broth. However, most brands ask for double - or triple! - of liquid, almost always causing quinoa to remain watery or overcooked .
To avoid this, try cooking it with a ratio of 1: 1 and 1/2; for example, a glass of quinoa with 1 glass and 1/2 water . You can always add a little more liquid towards the end if you fall short. And it is rare that that happens.
Kitchen with lid over low heat
Once everything has reached a boil it is recommended to bring the power of the fire to almost the minimum, cover the pot or casserole and cook without opening for about 15-20 minutes . We do not want the hot steam to be lost, so we have to avoid the temptation to pry inside until at least 10 minutes have passed.
The exact time will vary according to the brand, the type of fire or the variety of quinoa. We will use the indications of the package as orientation , but in the end you have to be guided by the experience. A well-cooked quinoa will begin to be transparent, with that characteristic outer ring more marked, but we do not want it to separate.
Let stand
It is always preferable to reduce the volume of liquid and adjust the cooking time to be able to leave the grain to rest once cooked. Check that all the water has been absorbed when the quinoa is already al dente , or if it lacks very little, and recaps quickly. Let stand 5 minutes away from the fire and then air with a fork, gently.
It is the idea that is applied to the preparation of the precooked couscous, helping the grain to separate with the fork still hot, to achieve that spongy texture . For an extra point of flavor add a splash of extra virgin olive oil, black pepper or some spice before resting.
Easier still: cook the quinoa as if it were pasta
Quinoa in Salad
One day I had a lot of trouble in the kitchen I thought about not complicating myself and I prepared the quinoa as if I was cooking pasta. It's a ridiculously simple method that works wonders:
1.Put a pot or casserole grance with plenty of salt water to heat.
2.When it is boiling with joy, add the quinoa and reduce the fire a little.
3.Cook about 15 minutes, until al dente, slightly firm.
4.Drain quickly with the help of a strainer, without rinsing it.
5.Allow to cool in another container or on a tray, extending it so that it loses heat.
Return to toast once cooked
This step is optional but highly recommended if we want a more firm and loose guinoa. Once cooked, try sautéing it in a pan with some oil, adding if you want some spices. Keep the fire soft so as not to burn it, we want the humidity to evaporate completely and mark the grain so that it is roasted a little.
Do you cook or enrich?
Quinoa can be a great side dish to accompany stews, dishes with sauces or the dressings and vinaigrettes of a salad, but cooked by itself can be bland . If you have applied the above tricks and still find it insipid, try cooking it in something more than water.
In addition to adding spices to the roasting phase, you can put some bay leaves, cloves, curry leaves, a garni bouquet, garlic cloves ... or a splash of soy sauce, tamari, worcestershire. , tabasco, miso or vinegar. It will also gain a lot if we change the water totally or partially by broth .
There is another technique that I learned cooking white rice equally valid for quinoa: brown a couple of garlic cloves filleted with good extra virgin olive oil and saute the freshly cooked quinoa . If we are making a more exotic dish, add a cinnamon stick and some cloves will work wonders.
Alternative ways to cook and serve quinoa
We said at the beginning that quinoa is very versatile , and that also applies to cooking techniques. Preparing it as we have seen so far we can use it in recipes of all kinds : sautéed, pilaf, salads , garnishes , a poké bowl , vegetarian burgers , wraps ... But there are alternative ways of cooking it.
.Adding some handfuls directly in raw to soups, stews, stews and stews , for example to enrich a casserole of lentils or chickpeas.
.Leaving it semi- cooked to finish its cooking in the oven , filling peppers or other vegetables.
.Crushing the raw grain to obtain a flour that can be used to thicken or make a vegan and gluten-free béchamel sauce .
.Cooking it as if it were rice in a paella , or applying the same idea to a baked rice .
.Adding quinoa to sweet doughs , biscuits and biscuits, or masses of bread .
.Using it to enrich the stuffing of croquettes, meatballs, dumplings ...
.Cooking the quinoa in milk or vegetable drink to make a creamy dessert, rice pudding style , a pudding or porridge with fruit. If you prefer a more "biting" texture, mix the already cooked grain with the cold milk, or heat it very lightly.
The cooked quinoa can be stored for 3-4 days in perfect condition in the refrigerator, provided it has cooled completely and we use a good clean container of hermetic seal. It also freezes without problems , so it is a good idea to prepare large quantities at once and separate portions, according to our needs.
As with tofu , many people reject quinoa out of ignorance, to hate fashion-I do not blame them-or because their attempts with it in the kitchen have been a failure. If you have a packet of quinoa languishing in the pantry, I encourage you to give it another try ; These are the tricks to always cook a perfect and very tasty quinoa .
Neither bland, nor watered down: the best quinoa is spongy and slightly crunchy
Although compared to rice, bulgur or couscous, quinoa is not a cereal as such. It is considered a pseudocereal because it really is a seed, and that differentiates it with unique nutritional characteristics. It stands out for its content in high quality vegetable proteins and essential amino acids ; It is also satiating, rich in beans, minerals and vitamins, and has a low glycemic index.
But this time we want to focus on its gastronomic qualities to cook a quinoa that you want to eat. Cooking it is not difficult: just cook it in plenty of liquid until it is ready, like rice or pasta. However, in the details of that cooking will be the difference between a watery and blandurria mass or an enjoyable bite.
A really tasty quinoa has to present the grain slightly loose, spongy and that presents a soft resistance when biting. We do not want a porridge with a gummy or soft texture, bland and sad; only in a few exceptions we will be interested in obtaining a creamier finish.
Think of the rice or the pasta itself, is not there an abyss of flavor between the well-cooked rice, with the loose grain, and the pasta al dente? With the quinoa the same thing happens. And it may be something insipid by itself, but exactly the same happens with other cereals or any cooked pasta.
It is not always necessary to wash it previously
When we started cooking with quinoa we learned that it was essential to wash it thoroughly before using it. The beans are covered with saponin , a natural substance that ingested in large quantities could be toxic, although its beneficial properties and applications are also being studied .
It would be very difficult to get intoxicated by ingesting an excess of saponin through food; however, it has a very bitter taste. When the quinoa began to be marketed directly from Andean plantations, it surely arrived untreated, but nowadays almost all the brands have previously washed the beans to eliminate that bitterness for the consumer.
Nowadays almost all quinoa is sold already washed
In any case, it is best to read the manufacturer's instructions and try the quinoa before and after cooking. If it still contains high amounts of saponin, it will be noticed when sucking a raw grain. Otherwise, it is best to save this step , not only for the loss of time and water, but also because it will make cooking a bit difficult.
Toast raw quinoa before cooking
This trick I like to do also, according to the recipe, with other cereals, raw or cooked vegetables or even with seeds. If we have pre-washed the quinoa is also an almost essential step to completely eliminate that first moisture , and we will also achieve a better taste, with nutty or dry fruit tones.
Ideally, use a pan or pan with a thick bottom, which transmits heat well, over a high heat. We can use a little oil to prevent sticking and to enrich it even more, but it is very good topping it alone . Depending on the dish it may also be advisable to brown it together with spices, ground or whole, such as caraway, cumin or turmeric.
Previously roasting raw quinoa we will obtain better flavor and texture
If we cook it long enough at a very high temperature we can even "inflate" it a bit, as if they were tiny popcorn. You just have to be very careful not to jump and not burn it.
Another good option is to fry it with other ingredients , as we would do when preparing, for example, a rice. It is as simple as pochar some onion, garlic and tomato, add the raw quinoa with some spices and fry the whole two or three minutes before adding water.
Reduce the volume of liquid
Theoretically, follow the instructions of each manufacturer to know the exact proportion of quinoa in dry and water or broth. However, most brands ask for double - or triple! - of liquid, almost always causing quinoa to remain watery or overcooked .
To avoid this, try cooking it with a ratio of 1: 1 and 1/2; for example, a glass of quinoa with 1 glass and 1/2 water . You can always add a little more liquid towards the end if you fall short. And it is rare that that happens.
Kitchen with lid over low heat
Once everything has reached a boil it is recommended to bring the power of the fire to almost the minimum, cover the pot or casserole and cook without opening for about 15-20 minutes . We do not want the hot steam to be lost, so we have to avoid the temptation to pry inside until at least 10 minutes have passed.
The exact time will vary according to the brand, the type of fire or the variety of quinoa. We will use the indications of the package as orientation , but in the end you have to be guided by the experience. A well-cooked quinoa will begin to be transparent, with that characteristic outer ring more marked, but we do not want it to separate.
Let stand
It is always preferable to reduce the volume of liquid and adjust the cooking time to be able to leave the grain to rest once cooked. Check that all the water has been absorbed when the quinoa is already al dente , or if it lacks very little, and recaps quickly. Let stand 5 minutes away from the fire and then air with a fork, gently.
It is the idea that is applied to the preparation of the precooked couscous, helping the grain to separate with the fork still hot, to achieve that spongy texture . For an extra point of flavor add a splash of extra virgin olive oil, black pepper or some spice before resting.
Easier still: cook the quinoa as if it were pasta
Quinoa in Salad
One day I had a lot of trouble in the kitchen I thought about not complicating myself and I prepared the quinoa as if I was cooking pasta. It's a ridiculously simple method that works wonders:
1.Put a pot or casserole grance with plenty of salt water to heat.
2.When it is boiling with joy, add the quinoa and reduce the fire a little.
3.Cook about 15 minutes, until al dente, slightly firm.
4.Drain quickly with the help of a strainer, without rinsing it.
5.Allow to cool in another container or on a tray, extending it so that it loses heat.
Return to toast once cooked
This step is optional but highly recommended if we want a more firm and loose guinoa. Once cooked, try sautéing it in a pan with some oil, adding if you want some spices. Keep the fire soft so as not to burn it, we want the humidity to evaporate completely and mark the grain so that it is roasted a little.
Do you cook or enrich?
Quinoa can be a great side dish to accompany stews, dishes with sauces or the dressings and vinaigrettes of a salad, but cooked by itself can be bland . If you have applied the above tricks and still find it insipid, try cooking it in something more than water.
In addition to adding spices to the roasting phase, you can put some bay leaves, cloves, curry leaves, a garni bouquet, garlic cloves ... or a splash of soy sauce, tamari, worcestershire. , tabasco, miso or vinegar. It will also gain a lot if we change the water totally or partially by broth .
There is another technique that I learned cooking white rice equally valid for quinoa: brown a couple of garlic cloves filleted with good extra virgin olive oil and saute the freshly cooked quinoa . If we are making a more exotic dish, add a cinnamon stick and some cloves will work wonders.
Alternative ways to cook and serve quinoa
We said at the beginning that quinoa is very versatile , and that also applies to cooking techniques. Preparing it as we have seen so far we can use it in recipes of all kinds : sautéed, pilaf, salads , garnishes , a poké bowl , vegetarian burgers , wraps ... But there are alternative ways of cooking it.
.Adding some handfuls directly in raw to soups, stews, stews and stews , for example to enrich a casserole of lentils or chickpeas.
.Leaving it semi- cooked to finish its cooking in the oven , filling peppers or other vegetables.
.Crushing the raw grain to obtain a flour that can be used to thicken or make a vegan and gluten-free béchamel sauce .
.Cooking it as if it were rice in a paella , or applying the same idea to a baked rice .
.Adding quinoa to sweet doughs , biscuits and biscuits, or masses of bread .
.Using it to enrich the stuffing of croquettes, meatballs, dumplings ...
.Cooking the quinoa in milk or vegetable drink to make a creamy dessert, rice pudding style , a pudding or porridge with fruit. If you prefer a more "biting" texture, mix the already cooked grain with the cold milk, or heat it very lightly.
The cooked quinoa can be stored for 3-4 days in perfect condition in the refrigerator, provided it has cooled completely and we use a good clean container of hermetic seal. It also freezes without problems , so it is a good idea to prepare large quantities at once and separate portions, according to our needs.
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