How to cook Black Quinoa

Published March 1, 2011 by Vegan Derby Cat Party

On a recent trip to WF, I found this black quinoa in the bin section. It looks a whole heck of a lot like red quinoa, but I thought I’d give it a try and see if the taste was much different. It was a little toastier tasting, where I think the red quinoa has a slightly savory flavor compared with the plain. It cooked in the same time as red quinoa, which was 20 minutes. (I find that regular quinoa cooks in 15).  Here is a link to an informative article on my friend’s blog about quinoa if you want to know more about this ancient grain [that is actually a seed]. Here I used 1 cup of wet, rinsed quinoa and 1 3/4 cups of filtered water. If you don’t rinse it, use 2 cups. For more flavor, feel free to use veggie broth instead of water or throw a vegan bouillon cube in with everything!

First you’ll need to rinse it off. I mean, commercially they rinse it for you, but it’ll still be a little more bitter if you don’t. Sometimes I don’t on purpose precisely for this flavor.

Bring quinoa, water and a pinch of sea salt up to a boil. I let it boil for a minute or two before dropping down to a simmer.

Cover and simmer on low for 20 minutes, or until water is absorbed and fluff with a fork.

I like to have grains and beans with nutritional yeast, salt & pepper for easy, filling lunches. This is with some kidney beans.

Today I had it with a little extra seasoning (garlic & onion powder and cayenne) and some homemade guacamole. SO good & so filling!

Black Quinoa

1 cup of black quinoa
1 3/4 cups filtered water (or 2 cups if not rinsing first)
pinch of sea salt

Directions:

1.First you’ll need to rinse the quinoa in a fine mesh strainer to remove the saponin. (for more info see link above!)

2. Bring quinoa, water and salt up to a boil, and boil for about 2 minutes. Drop heat to low, cover, and simmer for 20 minutes, or until all water is absorbed.

3. Fluff with a fork and enjoy!

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16 comments on “How to cook Black Quinoa

  • I bought some black quinoa just a few days ago and decided to cook it up tonight. I followed your instructions, then added some chopped, stir-fried onions and red bell pepper. Oh, yum!! I’d have to say, IMO black quinoa is far superior to the white! Thanks. Q.
    (Can’t imagine how it could taste like steel wool!)

  • I don’t know if I did something wrong but the black quinoa I cooked tasted like I was chewing on steel wool. I love the plain quinoa cooked in chicken broth, but that black stuff was horrible tasting. I gave it to the chickens.

  • Reblogged this on cameraphonevegan.com and commented:

    Forgive the laziness, but this week, the only thing I can really focus on is packing up the house for Seattle and making all the preparations. I’m flying out on Tuesday the 30th, and we can only take with us what fits in our station wagon, so it’s a bit stressful. I’m also mailing out a few boxes of things to myself today.

    So this week I’ve just been reblogging some of my more popular posts from the past, and for some reason, THIS is one of the most popular! Check out my How To on Black Quinoa! :)

  • These directions worked great for me… thanks for the tips!

    Recently I had a roasted vegetable and tofu salad with black quinoa & balsamic vinaigrette dressing at a local restaurant. It is such a good combination that I decided to make my own version at home. It gives salads an interesting texture and some added protein. I just have to be careful to check my teeth for specks before leaving the house! LOL The dark color of the quinoa makes it much more obvious!

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