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