Tina wrote:
> I'm fairly new here and I have never heard of quinoa. Where would you find
> it? How do you cook it? Please be specific. Could you cook it in a rice
> cooker??
Here's a description of quinoa from Lorna Sass' Complete Vegetarian Kitchen.
Note: You should be able to find quinoa at any natural food store. You may also
find it in better supermarkets. Look near the exotic foods.
"This tiny Andean seed--considered the Mother Grain by the Incas--has become one
of my all-time favorites. Not only is it quick to cook, easy to digest, and
delightfully versatile, it has a more impressive protein profile than that of
wheat and contains numerous amino acids (lysine, cystine, and methionine) not
normally found in grains.
"Cooked quinoa looks like a fluffy couscous except that each grain sports a
distinctive tiny white filament. . . . Some varieties have an unappealing,
slightly grassy taste. Thorough washing helps diminish this quality, as does
cooking this grain with a smashed clove of garlic or substituting stock for
water. Use stock if you plan to serve quinoa as a substitute for rice. Switch
to water if using quinoa as the base for a cold salad that will be seasoned with
vinaigrette."
Basic Cooking Instructions:
Using twice as much water as quinoa, bring water to a boil. Add quinoa and
salt. Return to boil, then reduce the heat and simmer, covered, for 15 minutes.
Turn off the heat and let stand, covered, for 5 minutes. Fluff with a fork. If
there is any unabsorbed liquid, use a slotted spoon to serve the quinoa.
I would think it would work fine in a rice cooker.
Susan
----- Original Message -----
From: <Gecko2T@xxxxxxx>
To: <fatfree@xxxxxxxxxxx>
Sent: Friday, June 16, 2000 8:01 PM
Subject: Quinoa
>
> Thanks for the help.
>
> Tina
>