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Quick quinoa question

post #1 of 8
Thread Starter 
I am cooking this product each day and the bags says bring to vigorous boil then reduce to simmer and cover. Why can't I just bring it to simmer and skip the boil.

I bet it is to kill some bacteria or something but is this really important? Is it an issue like once in a million times.

It would save allot of time to skip this step.

Please tell me why I can not.

I now open the floor for debate.
post #2 of 8

How much time is saved by skipping that step?

 

To bring to a simmer would you do it on full heat until simmer is reached?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 8

I've been cooking quinoa for at least 20 years and I simply bring water to a boil, add the quinoa, lower the temperature and cover for 15 minutes.  Keep an eye on it after 12 minutes.  

post #4 of 8

No, I don't.  You do have to rinse the quinoa before using, I hope you are aware of that, then just plop it into the boiling water, reduce the heat and cover.  So simple and delicious.

post #5 of 8

The casual cook (the majority of people) do not really know what a simmer is. By coming to a boil and falling back to a simmer, most people can cook this to a satisfactory result. If you really know how to cook, can hit and hold a real simmer, you may not need to follow those instructions so closely. On the other hand, hitting a boil, may help make the quinoa more permeable as well or denature the starch to fully hydrate that only hitting a simmer may not. I don't know those things to be factual, just theorizing possibilities. Wouldn't hurt to look up quinoa in something like Harold McGee's On Food and Cooking.

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 8
Thread Starter 
A decent amount of time is saved and I like to do it that way. The same exact way every time is how I will do it and I will have it timed perfect with practice.

The bag from earthly choice, costco, and has gone from $8.49 to $10.99 in two years. I hear the Bolivians can't afford it anymore.

I sincerely appreciate the feedback.

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post #7 of 8

I've found a terrific way to cook quinoa that eliminates that soapy taste and results in firm, yet fluffy grains. Too often it's overcooked and mushy or too wet. 

Rinse the quinoa in a fine sieve under luke warm water. Shake the sieve to get rid of as much water as possible. 

Warm 1 tablespoon oil (I like olive oil) in a sauce pot over medium high heat. Add the quinoa and toast, stirring often to evaporate all the rinsing water. When the quinoa starts to sizzle and make crackling sounds, add water (1 cup quinoa to 1 1/4 cup water), bring to a boil, then cover, reduce heat and simmer 20 minutes.

Remove the pan from the heat, lift the lid and stretch a kitchen towel over the pot then replace the lid. Allow to stand for 10 minutes. 

Voila! Fluffy, tasty toasty, quinoa!

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #8 of 8
Thread Starter 
I might do that when I have time. For now I am excited about making our morning quinoa as tasty and nutritious as possible. We now have almond milk and almond slices, raisins or craisins a little flax meal being added. I am considering adding chia seeds.

Any suggestions regarding possible accompanying ingredients would be enthusiastically welcomed.

I would like to include more quinoa in our diet as it is both inexpensive, gluten free and healthy. We are not gluten intolerant but I hear you feel better with less of it in your diet.

Your attention to this matter is appreciated.
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