Why Restaurant Quinoa Is So Much Better
Vložit
- čas přidán 2. 06. 2024
- Why Restaurant Quinoa Is So Much Better
00:00 Intro
00:47 Washing Quinoa
02:13 Quinoa : Water Ratio
03:23 Cooking Quinoa
04:14 Resting and Fluffing Quinoa
05:42 Storing Quinoa
06:46 Crispy Quinoa
1.5 cups of quinoa
1.75 cups water for instant pot or a rice cooker (2 cups of water for a regular pot)
2 tsp Diamond Crystal Kosher (or 1 tsp table salt)
Put quinoa into a pot you plan to use to cook it and cover with lots of cold water (this is not the measured water). Agitate with your hand and drain well through a fine mesh sieve. Repeat until the water is no longer soapy looking. Return quinoa to the pot and add the right amount of water for your kind of pot. Add the salt.
Instant pot or rice cooker: Seal the pot. Press the Rice button. Turn off “Keep Warm”. Let the cycle run and wait for the pressure to drop naturally. I set my timer for 1 hour after pressing the Rice button to make sure my quinoa is thoroughly rested.
Regular pot: Set over high heat and bring to a boil uncovered. Reduce heat to low, cover and cook for 20 min. Take off heat. Don’t uncover. Let rest for 20 min.
Fluffing quinoa:
Rake the quinoa with a fork gently starting with the top layer and gradually working your way down. If you encounter any sticking. Cover quinoa with a paper towel and let it cool an extra 15-30 minutes. Then continue to gently rake with a fork until all the grains separate.
Storing quinoa:
Cool quinoa completely and store in an airtight container in the fridge for up to a week or freeze. Use in salads cold or rewarm in a pan on moderate heat with some butter or olive oil.
Crispy quinoa:
Cook, cool, and fluff quinoa as described above. Put just enough quinoa into a cast iron or non-stick skillet to create a very thin layer (a 12 inch skillet holds 150g of cooked quinoa comfortably). Add 1 tsp olive oil and rub into quinoa with your hands to help separate the grains. Set over moderate heat and cook until quinoa starts to steam. Once you see steam, you have to stir very often (roughly every minute). For the first 10 minutes, you shouldn’t see any color. Somewhere between 10 and 20 minute mark your quinoa should start to brown. Cook until it feels completely dry, crispy, and brown. Cool completely and store in an airtight container at room temperature for up to a month.
Before serving, toss with the seasoning of your choice. It’s good to include something acidic (lemon juice, lime juice, pomegranate molasses, or some vinegar), something aromatic (za’atar, smoked paprika, etc), olive oil, and salt.
Here is the za’atar that I use: amzn.to/37uO1Hv
Support my channel
/ helenrennie
My cooking classes in the Boston area:
www.helenrennie.com
FACEBOOK: / helenskitchencooking
INSTAGRAM: / helen.rennie - Jak na to + styl
Quinoa grows wild here in Peru, and we usually soak it before cooking it. This makes cooking time a lot faster in high altitude and some people say it makes digesting it easier. We soak it, changing the water when it gets cloudy until the little seeds start to pop and release cute little curly things.
Also, a really common rural breakfast here is a runny drink made with quinoa, often with chunks of wild apples. You cook it like oatmeal, except with a lot of water so it's drinkable. That and some bread will hold farmers over until lunchtime.
Please do share the recipie ☆♡☆
I thank You for sharing that quinoa should be soaked. This is SOOOOOOO important because their is a poison in the quinoa that You really dont want in your body. I can taste it in unsoaked quinoa and I stopped eating it for years because I could taste it. Anyway... have a great day ☆♡☆
@@moonsofourmother2815
Hi, I'm glad you are interested in Peruvian foods :) I asked my in laws how they prepare it, and they don't soak it overnight, but they throw out the water it boils in and use fresh water. Here is their recipe for a small pot. First, vigorously wash 4 tablespoons of quinoa. You need to really scrub the quinoa between your hands and repeat the process with fresh water at least 3 times. Then you boil the quinoa in half a pot of water with NO salt or sugar or anything (otherwaise it won't burst correctly.) Boil it until it bursts. It will look like cute, tiny curly cues or ringlets. Then you sieve it and toss the water. Then add back in half the pot of water (if you want it to go faster, use hot water). Add in sugar to taste and couple sticks of cinnamon and small apple chunks. Simmer it until the apple is the texture you like. I've always had it with the apples mostly crunchy. And that's it. We drink it which is why it's really loose and runny. If you want it thicker, use more quinoa or less water. Hope this helps!
Si, quinoa carretillera o quinoa water :)
Depending on how long you soak it probably actually starts to ferment which aids in digestion, so that would make sense.
@@FirstLast-il6okif you change the water a couple of times it shouldn’t ferment. It’s sounds as if it will actually sprout which aids in digestion.
My ex’s mom, who is Quechua from Ecuador, taught me how to make great quinoa and this is basically the same recipe. The only difference is that she made it the same way as rice-cover with water, bring to boil on high, stir non-stop on high for 5 minutes, then turn the heat down to the lowest setting, cover and let cook like that for 15 minutes (10 for rice). Quinoa comes out soft and fluffy, so grateful to her for teaching me!
The country's name is Ecuador.
I just did this on accident last night😂 I definitely prefer the texture this way
yeah there's also the aymara version (pesque ) from Peru and Bolivia which is more like a porridge (on the mushy side) with milk, cheese, and toppings.
Indigenous population in Ecuador are Quichua, Quechua are from Peru and Bolivia.
@@helenavanmaanen6733 Well Tuca called herself Quechua so I’m going off how she self-identified and spelled it.
Hello, I am from Bolivia, and I eat QUINOA since I was born, it is a very nutritional food and gives a lot of energy, as everyone knows it is a food originating in the ANDES in South America, that is where I live, in the ANDES.
I consume Quinoa about once a week, and in the way that I like the most, it is to cook the QUINOA as if it were rice, and then make a sauce with onion, tomato, salt and yellow pepper, all prepared with oil in a pan and toast. this sauce for about 20 minutes, and to give it that delicious touch we put a little grated cheese on it.
Hmmm delicious.
Here sometimes we accompany this delicious dish with a little hot pepper, but that depends on each person.
Greetings from BOLIVIA, the land of QUINOA.
Congratulations 👏. Blessings
Mario, you post this so many places, maybe do a video so we can see? I would enjoy that.
@@VIpanfried GOOD IDEA.
I would like to eat Quinoa every day. Wife makes it by washing it thoroughly before fermenting it overnight and draining all the water in vessel. Then she cooks in the Instapot as if it were rice. She read somewhere that this is the way they cook in the Andes region of South America. However, I get stomachache sometimes. Not sure why. Is the cooking process to blame? Or is it I am consuming more than the recommended quantity of Quinoa per serving? Please clarify?
I saw in FB, a cholita cooking it with cinnamon, panels and milk for breakfast. Like type of rice with milk.
I didn’t think quinoa was worth the extra price until I toasted it & salted it. I rinse it, let it drain for a while, shake out excess water & toast it in a dry frying pan. I use your ratio in a deep frying pan with a lid, it takes about 10 minutes, during which I use butter, not oil, to sauté some onions. (Oil doesn’t work nearly as well as butter.) I add my dry toasted quinoa to that, then the water, make sure it’s boiling, then cover & simmer for 14 minutes. No water to drain off.
It is SO good, worth the extra steps & cost compared with rice. I make it all the time. Thanks for this video!
Thank you for sharing this!
This sounds delicious!
So you toast them as step 1 before cooking?
I'm sorry, I'm still stuck trying to process the PewDiePie thing
I think she said cutie pie 😁
She definitely said pewdiepie. Pewdiepie of grains... But it's actually a seed.
he's like thirty years old, right??
She's a cross between PewDiePie and Katherine Hepburn
WHAT DID IT MEAN?!?!?!
More than just recipes, I love the attention to what happens in the processes of cooking and why. This is learning how to cook instead of just copying a recipe. Thank you!
I made the quinoa today using a rice cooker. One cup of quinoa, one and a quarter cups of water, one half teaspoon of salt. Set on sushi rice, one hour, absolutely perfect and fluffy quinoa!
I make 1 cup quinoa with 1.5 cups of water, a thumb size of finely chopped ginger and a teaspoon of hot chili flakes. Boil then slowly then cook over a gentle flame till most water is gone, turn off flame and let stand for an hour, comes out prefect. You just have to put in the time for the quality end product.
I used this process today for the quinoa to make a salad with cucumber, feta, lemon and herbs. It turned out great! All previous attempts had gummy clumps, this time the seeds still retained a bit of pop!
So glad it worked well!
@@helenrennie What brand of pomegranate molasses do you use? Where can I buy it?
It sounds great! Did you use fresh herbs? Or dried ones
And which ones
I would love to try your recipe :)
@@helenrennie FINALLY! following your detailed instructions I had PERFECT Quinoa. The water to ratio Quinoa (including washing) was spot on. Thank you so much. Anything for perfectly cooked Israeli cous cous?
I stayed watching this video just to keep hearing her accent 🫠
Great tips. I’m definitely gonna make it following her directions. I’m never happy with box/bag instructions.
Thank you for all your wonderful tips Helen 💖🙏🏼
Angel has the same number of letters as Helen! It's all in the numbers and you do that so well. You never miss an important note of quantity and quality. You are an angel Helen!
I just want to express my sincere gratitude for you and this video in particular. I love quinoa and have struggled for years to make it "perfect", to the point where I gave up and started buying it frozen...until your video. I just followed your instructions for making it in regular pot and...mind blown!! Perfect quinoa!! I am beyond happy! My faith in cooking has been restored! I appreciate you immensely!
Wow I’ll have to try crispy quinoa now! I like to dry toast my quinoa in a pan for like 10 minutes before boiling it, apparently folks do this in South America. I find it gives it a much richer and nuttier flavour
I have a great recipe that calls for toasting the quinoa, then adding stock and simmer with a lid. Once it's done, add chopped nuts that were toasted before the quinoa, chopped vegetables and a 1/4 cup of grated hard cheese. My favorites are pecans, baby spinach halved cherry tomatoes and parmesan, but I have tried many different combos and it's always delicious.
Great recipe. Mine turned out perfectly using my InstantPot. For those who cook by weight, I have converted the ingredient list as follows:
300 grams(1.5 cups) of quinoa
420 grams (1.75 cups) water for InstantPot or a rice cooker; 473 grams (2 cups) of water for a regular pot
5.6 grams salt (2 tsp Diamond Crystal Kosher or 1 tsp table salt)
Also, for the InstantPot version, the recipe calls for pressing the Rice Button. Some InstantPots also have a Quinoa Button. In either case, it is useful to know that the goal is to cook your quinoa on low pressure for 12 minutes. And, as Helen says, don’t forget to turn off the Keep Warm Button.
100g of Quinoa becomes 300g of cooked Quinoa right?
Yes Helen!!!! I love your takes so much!
I have a few things to add.
One time I didn't rinse the quinoa well enough and let me tell you. It was the most EXCRUCIATING indigestion i've EVER had in my life. I literally thought I was dying and it lasted for HOURS.
I always hated the inconsistencies between brands and had no idea why some quinoa seemed to cook differently, so TYSM for explaining why! My fix was to boil quinoa like pasta instead of rice. You just check on it and taste it for doneness and drain as you would any noodle. You might think it would be too absorbed but it steams excess moisture off itself when draining, just like potatoes do. Perfect every time.
My favorite way to serve quinoa is simple: salt, olive oil, and some grated raw garlic. BE WARNED THOUGH: There is a chemical reaction that can occur when you stir raw garlic into hot quinoa... the garlic may turn a very concerning shade of blue. It looks almost like mold. The color change is caused by a reaction between enzymes and sulfur-containing amino acids in the garlic. Seems occur most when the quinoa is super hot when applying the raw garlic. If you can get past the color it is the most delicious way to eat it in my opinion :)
LOVE YOU HELEN!!!
I would consider that a feature not a flaw. Now I want to try putting raw garlic into hot quinoa. Because blue.
@@Tiewaz you're the first person I've mentioned this to who hasn't gagged at the idea of it lmao
you're my kind of people lol
@@eagleminkindustries5953 Well, blue food would be fun! I just dislike when I have to use artificial food coloring to achieve it. This sounds amazing. ;)
@@Tiewaz
Hahaha...I thought exactly the same 💯
Thank you for clarifying why I hate quinoa. I tried it once and had a similarly awful digestive experience that effectively kept me from ever trying it again. I'm not sure that I would try it again, even with proper rinsing, but I'm glad to have a reason for the awful experience, so thank you.
Thanks for the useful information. Stay well and safe.
I am a relatively seasoned home cook, and I have always struggled with gummy quinoa. Thank you Helen for this video!
What a great instructor you are. 👍❤️💐
Thank you Helen. Very informative as always
Helen, finding your videos has been a blessing. You have answers to the questions I have thought about for a long time, I love how in-depth your research is.
I love how calm you are... It's so relaxing to listen to you. ❤️
Thanks a lot for your tutorial. I love your videos and I watched all of them.
Just wanted to contribute my 2 cents, for the Moroccan version of the seasoning : cardamom is very rarely used in Moroccan cooking and not something we'd consider typical for that flavor profile , cinnamon is used but only in dishes with a sweet component.
Voilà, just wanted to give something back and I would love to see your take on some Moroccan classics like tajines and couscous.
Cheers Helen!
Thanks for letting me know. I've never been to Morocco and would love to visit.
Love her! Straight on and smart! Spasiba!
You have all the be set culinary answers, Helen. Many thanks for sharing. I can’t wait to attend a class of yours soon.
I love how your presentation is very calming and soothing to watch 😀
You are an excellent teacher with a calm, warm delivery style. I really enjoy your videos. this one is fab. THANKS!
This has been so helpful Helen. Thank you so much
The instructions worked perfectly. Thanks Helen 🙏 ❤
WOW!!! That was a great video! I learned a lot and am excited to try the crispy version. Summer is almost here and salads are the new 'go to'.
Thanks for another great installation of cooking secrets. I'm off to make dinner now. You made me hungry. Looking forward to the salad video Helen.
Thank you Helen, I have learned so much from all of your videos and I have been cooking for 40 yrs
Beautiful class, thank you
Thank you. I've learned so much in this one video. Can't wait to view more.
Very useful info. I need to be eating more quinoa, but don’t like it mushy at all...was not aware it could be made crispy. Will definitely be giving this a try.
Thank you for taking out the guesswork!
My quinoa is so much easier to cook (I live in China). Never wash it, just toast it in the pan first, then cook in a rice cooker (less water than rice). Done! And its perfect (for light, red or dark quinoa).
Live in China....never wash it. Not surprised, it's China.
I concur. Let quinoa toast first ,after that water, after that Viola. Done .
Thank you for the info!
What water to quinoa ratio, please
Thank you for all this information!
Great tips for making in the Instant Pot!
Thank you so much!! My quinoa sucks! I stopped making it because it was so bad. Your techniques give me hope to try it again. Having made a number of your fabulous recipes (apricot galette!!!!), your reputation for first time success is so appreciated. Saludos desde Montevideo, Uruguay..
Helen, you are the best cooking educator out there right now. I really wish this could be something bigger with more video broadcasts. I would be glad to pay for that.
I love how thorough your explanation is! This video is really helpful!
Just followed your instructions. Perfect! Thank you.
I haven’t cooked the quinoa yet but the way you have described the process in this video I’m pretty sure it’s gonna be amazing ☺️
You are such a pleasure to listen to. I think this method is what makes so many variations possible because the grain is gently cooked not over moistened or moved too much. Instant pot with adequate rest yields whole grains that can hold seasonings. I can not wait to try the variations you mentioned as well as some others.
Thanks, it came out great in the rice pot.
I loved her soft and classy way to teach. I will try to cook quinoa today.
Interesting. This is very different from how I cook quinoa. I usually toast it in some oil, before cooking, similar to how one might toast rice for Spanish rice. Toward the end, I throw in some ground spices to toast those a bit. Then I add water, herbs, and salt. I cook for about 15 - 20 minutes. I find that the amount of liquid and cooking time depends on the brand of quinoa, but I start out with 1 cup of quinoa to 1.5 cups water. I check at about 12 minutes. If it needs more water, I add it, about 1/4 cup at a time. I'll check again at 15 minutes, and continue on that way until it is done. I never have mushy quinoa, and it always tastes great. I'll give your method a try and see if it works well for me. Thanks for always sharing great recipes with us!
Do you rinse though, before toasting?
@@5fingerjack I didn't before. I tried rinsing it the last time I made it. The water evaporated off pretty quickly while toasting the quinoa and didn't seem to make a difference in the end.
So do I, but without oil when toasting, as for any grain.
It is always perfect with a good one and half of water.
I also use the same method you use Kimbra and it works perfect no matter what pot I use. Of course I rinse the grain before toasting it. I toast it like for risotto first in 1 tablespoon of olive oil and then use a Ratio of 1 cup quinoa 1 1/2 cup water. I add salt when I add the water, then all later ingredients about 10 Minuten before done. This method is so simple and works each time wonderfully. Thank you for mentioning it.
@@LivetolearnMama right. my rinse water from quinoa was never cloudy. (Hard water.)
I love crispy quinoa. I also like crispy buckwheat amaranth and millet as salad toppings instead of croutons. I also like mushy quinoa as a hot breakfast porridge. Gingerbread flavor with apples is a favorite quinoa porridge in the winter when I get bored of oatmeal.
In your inimitable style, Helen, as always, BEST QUINOA INSTRUCTIONS EVER! 😊
You’re so pleasant to watch !
Thank you for the information.
Thank you Helen! I just made it in the instant pot following your directions and it is BEAUTIFUL!
so glad it worked!
This method is by far the best I've seen. I tried it and my quinoa came out perfect. This recipe is a keeper.
Excellent video, as always, informative and helpful.
Excellent, Helen! Thank-you so much👩🍳!
I always thought I made pretty good quinoa - I even have a book that is just quinoa recipes, and I always followed the instructions they provided. But I have now tried your method, and it was SSSOOOO much better! I didn't think it was possible that the rinsing and cooking/resting method could change the texture this much. I made the quinoa in my instant pot and it was perfect, so I decided to try making the crispy quinoa. That was so good that I make two batches. Thank you for the great tutorial. I will be using this method from now on.
Thank you!!! I love quinoa but it never turns out right when I make it! I'm excited to try. This out!
Glad to see this before I started cooking!! Thanks Helen!
I love your level of detail!!
I have been making Quinoa for years and with some success and some mush. I tried your method and oh my god it came out perfect. I cooked it in a stove top using chicken broth but followed your instructions then let it rest for an hour or more it was perfect each grain perfectly separated and tasted amazing. Thanks for the tips.
My favorite is a pilaf with chipotle chili powder, chop peanuts, crumbled mex cheese and lime juice. From ATK circa 2015
Thank you so much! I’ve been trying and failing to cook quinoa since 2015! I can’t wait to try your method.
Thanks Helen, I just tried following this and they did come out way better than they usually do!
Helen, I made quinoa tonight (before watching your video) and added some chicken dripping to the water and it turned out very flavorful and separated nicely. I used 1 1/2 cups quinoa to 1/2 cup of chicken dripping and 1 1/2 cup water in an All-Clad D5 2 liter pot on the stovetop and it turned out perfectly!
That makes a lot of sense to me. My favorite quinoa is from from a Peruvian charcoal chicken place (Boston area folks: Machu Chicken in Union Square!!!) and theirs has a chicken flavor and was definitely cooked with some fat. I wouldn’t be surprised if it’s drippings from the roasting chickens.
Thank you for this great information. I, too, figured out that the 2:1 ratio of water to quinoa was way too much and yielded mushy/sloppy quinoa. I don't Instapot so I use a 1.75 to 1 ratio with dry pre-washed quinoa, cook for 15 minutes on low and then let it sit, covered, afterwards. I often make my grains in the evening and let them sit in the pot overnight after turning off the heat. This yields a great pot of grains in the morning. And no, I don't worry about food poisoning as the inside contents of the pot are sterilized from the cooking. In the morning, one can spread and fluff the quinoa as desired. I also usually flavor the water with Better Than Bouillon vegetable broth and if I want deeper flavor I add granulated onion and/or garlic. Another great umami trick is to add a teaspoon-tablespoon of tomato paste. Not enough to make it taste like a tomato dish but enough to add to the foundation of flavor. If using the Better Than Bouillon, I skip the added salt as the bouillon has a salty base. I add salt later if needed. Another way to add flavor to the cooking water is to add fish sauce (also salty) - get it at an Asian store. I know it sounds awful but fish sauce is a great way to add flavor to a dish. en.wikipedia.org/wiki/Fish_sauce
I also add quinoa to a pot of grains. A favorite mix is brown rice, whole rye berries, wild rice, whole oat groats which all take about 45 minutes to cook. If I'm adding quinoa, I adjust the mix of long cooking grains and add the quinoa in the last 15 minutes of cooking and, again, let the mixture sit overnight to 'settle'.
Loved this discussion on quinoa - thank you!
I am no expert on grain safety but apparently it is risky to leave cooked rice out at room temperatures. Rice can have the spores of Bacillus cereus, a bacterium that can cause food poisoning. The spores can survive cooking and multiply & produce toxins if the rice is left out overnight. The toxins can survive reheating/cooking and cause a 24 hour bout of nausea, vomiting, and diarrhea. They recommend that rice (like most foods) be left at room temperature no longer than 2 hours; and any left over rice be rapidly cooled & refrigerated.
Herschel1738 rice is cooked in many third world or poorer countries where they don't have fridges (especially prior to the last 10yrs) and food poisoning is unheard of there 🤔. Wonder why only our modern, more advanced countries have these problems.
I live in the US and it seems people here are terrified of food borne illness. Why? Because the government tells us to be. A population living in fear is easier to control. People throughout the ages didn't have refrigeration and they certainly didn't have enough food to waste any of it that was left over. Use common sense, but stop living in fear, people.
@ G. E. Boroush, good post. Thank you.
@@navjotnijjar8119 Good point! It was also customary for many families in the USA, even after the development of refrigeration, used to prepare a cooked meal for lunch, eat, then cover the food on the table with a large table cloth and come back a few hours later to eat again for the evening meal. If this regularly caused problems, I don't think that it would have become a customary practice. I am not personally endorsing this practice, just stating facts to consider.
Love your sense of humor! Thank you for this video.
This was very helpful! Thank you!
I'm giving this a try because, while I could deal with the quinoa I made following package/most internet instructions, my family hated it. And if they still don't like it, oh, well. Definitely a 'make to heat up later' sort of thing for me.
This looks excellent! Thank you for posting it. I tried making quinoa several times a decade or two ago, but it always tasted terrible. I'm looking forward to trying it again now that I knew where I went wrong 20 years ago. I've been loving your buckwheat recipe that was in the braised cabbage video. Thank you for all these tips on how to make great grains!
I put lots of butter, some Himalayan salt, granulated garlic, and powdered vegetable broth or veggie seasoning in mine. Also, I cook it in broth. Always tastes great!
Thank you so much for the quinoa cooking tips. Your voice was so soothing to listen to!
Loved this video and how amazingly you explain the details. Very helpful, thanks so much
at work, i steam them in hotel pans for 35 minutes and then dump onto a sheet tray, spread, and cool. i think cooling them spread out like that for salads keeps them from being sticky or mushy, as most of the excess water evaporates. thanks for this video helen!
Since I can't use salt because of hypertension I used a tablespoon of virgin olive oil instead and I used distilled water instead of tap or spring because the minerals in the tap water prevents it from fluffing and expanding fully. So for those that can't use salt, it's a good way in addition to instructions. I do let my quinoa cook 15 min. then take it off the heat with lid still to rest for another 10. Then take the lid off and wait till cool before fluffing again and then store in container and put in fridge till ready to prepare it in recipe.
lovely... thank you HELEN
I cooked the quinoa like you explained, and it came out really well. Thank you!
Every time sesame seeds come up I don’t have them so I used flax seed. It works. I’ve never had a problem successfully cooking quinoa, especially using it instead of fried rice. But this is a super tutorial giving me more ideas for what to do with it. Almost always I’ve got it on hand for something or another. Thank you.
I make mine in a crock pot with a 1 to 2 rice style water measure. It comes out great, takes about 2 1/2 hours.
Thanks for the advice & information Happy new year 🎆🎊🎈
Wow! Thank you so much 😍
It was always bitter for me, watching you wash it and seeing the soapy water come out makes me realize I hadn't been rinsing it enough, as I simply ran some water over it in a sieve. Thanks! I'll have to give it another shot.
I rice in the sieve until it stops soaping up then rinse a little more. Seems to work
Love the crunchy Quinoa idea Helen, it kind of reminds me of the Japanese condiment which is made with sea salt and sesame seeds called gomashio, if you haven’t it then believe me you will be very happy to have discovered it!
Omg I love gomasio, it is so underrated and goes well with so many dishes!
Interesting your a former Canadian citizen! What happened?
Yea I think I'll write home about this video. Practical is what you are, Helen. Thanks, we needed this.
Loving your channel, recipies, and details. Thanks
Great explanation of professional approach to get the best cooking results, showing all the nuances to prevent any unpleasant scenarios. Very inspirational especially for beginners. Thank you so much
Sounds delicious!!!
And you have a very soothing voice. Thank you for a great tutorial
One of the best videos on quinoa I have discovered. Great work.
Really good tips!
Very detailed video! But I have to say, it doesn't take me 1 - 1 1/2 hours to make it. Maybe about 30 minutes at most after washing it, and my quinoa has always turned out great with a perfect texture. I use the brown/red variety and cook it in a regular pot, 1 cup of dried quinoa to 1 1/2 cups of liquid. My secret that I'll share is that I cook it in vegetable broth instead of plain, salted water. This imparts wonderful flavor.
Red and black quinoa hold their form better, and don't need such a fussy process to keep them from becoming mushy. I don't think the advice in this video applies to them.
@@TasteOfButterflies - Maybe that’s what it is.
I’d suggest that if the beige quinoa gets mushy more easily, seems like it would simply require less liquid, a shorter cooking time, and maybe cooking it in a wider, more flat pot/pan (pots/pans with high sides encourage more steam/water in the food). And, like rice, fluffing it asap when it’s done to release the steam before it starts to clump in the pot. But I may never know because I really do prefer the look of the red/brown quinoa. :-)
I've never had any trouble cooking quinoa. Apparently all that's sold in my hypermarché is washed, because there is no hint of bitterness. It cooks beautifully, just as I cook my rice, with a little less than 2C water/stock to 1C grain, about 15 - 20 min in a saucepan. (I've never tried the 'créole' method of cooking in lots of water and draining like pasta.)
I also like to combine it with an equal amount of coarse bulgur, for a little more chewy consistency, since it does have a very delicate texture. Love it for pilafs and salads.
At first I felt bad about using it, because of my basic food guilt over exotic imports I can't live without like avocados, bananas, chocolate, and such. Fortunately, they began raising it nearby, so now I can have my 'Quinoa d'Anjou' with a clear conscience, and one more item added to my 'eat local' list.
This recipe and instructions are amazing!!! I’ve been using it for about a month, the first time I made it. I have made a perfect batch EVERY time. Thank you!!!
Next will try the crispy version.
I'm so happy I found this video!!! Thank you for sharing. Best wishes from Ontario Canada!!!
I cooked this many years ago when my two children were may be 7 and 9 years old. They decided it looked like “monkey brains” and that kind of dampened my enthusiasm for it. May be it’s time to try again. Thank you for such an interesting video!
Luckily for me, and the monkeys, I have never seen monkey brains.
Something that became a running joke in our household was the kids chanting "Er, Mum, it's got bits in!" "Monkey brains" is (are?) brilliant!
I appreciate the suggestions. My doctor suggested quinoa so I cooked it several different ways until I found what I liked. I like mushy quinoa with Mexican seasoning and chicken. My family hasn’t liked any of them but they might like yours. I will attempt. 😁
Any specific reason your doctor suggested you to use the quinoa! I’m a holistic medicine lover, and believe diet is our best health insurance.
now to get the energy and time to do this! Thank you for an excellent video.
Gracias!!! 🤗🤗
Todo un éxito!!!👍👍👍👏👏👏
When I worked in good service we always turned our quinoa out onto a cookie sheet to cool and be “fluffed”. Also, it was usually cooked in a flavoured liquid of some sort.
Indeed. Also you can add some drops olive oil to separate crumbs. BTW, you were in “food” service.
Helen, have you ever worked with amaranth? I am growing orange and cranberry amaranth because it's one of the few things I can grow here in s florida. (so far the gopher tortoises haven't found it) I saw someone using it as a popcorn substitute but wonder what else I can do with it. I haven't harvested my first crop yet.
I use the amaranth seeds instead of poppy seeds in baking. and the young leaves in salads.
In India we cook amaranth leaves with oil, garli chillies and salt. It tastes good
We also cook amaranth seeds as quineo, or make a pudding with milk and sugar. Or wr pop them in a fry pan and mix with melted sugat, or dayes to make sweets
Love this video n presentation
My first ever perfect quinoa...!! Thank you so much..!!! ❤❤❤❤❤
I cook mine the same as rice 1 cup to 1 cup and a half of water it comes out perfect everytime, I'm a chef and this is how we cook it in the restaurant, we use it mostly cold for ancient grain salads or tabouli variations
I actually like mines with an almost white rice-like consistency, because I noticed alot of pre-made quinoa in restaurants and stores make them too firm and loose, so when you try to eat it, it just falls everywhere and makes a big mess. Especially in salads, since you need to use a fork. The quinoa just falls through the fork and greens either to the bottom of the plate or on your lap and everywhere in between.
Helen you are an engaging communicator.
Tried this! Turned out perfectly!