I came across Quinoa in Jennifer's previous blog. After some research, I found that this was one protein-rich grain and has several health benefits. Quinoa has a resinous, soapy coating that is bitter. So it needs to be washed thoroughly. But the quinoa available in US, does not have the coating and so it takes much less rinsing. I like to rinse it once and roast till the grain makes popping noise (although this is not neccessary). The taste of toasted quinoa is much better and I love the chewiness of its white tail. We had it with roasted root vegetables that were drizzled with a touch of balsamic vinegar. Truly, a delicious and feel-good meal.
I would love to try this recipe with quinoa, Mika. But here it's very expensive, even a very small packet costs about 6 dollars like that. How does it taste, like cooked bulgar, cracked wheat?
ReplyDeleteIt is expensive. But 1/4 cup is enough for a person. It has a nutty taste (but no strong offensive taste). I like it more than couscous 'coz it does not become dry like cooked couscous. Have not personally tried bulgur. Quinoa can be used like broken wheat(dalia) used for upma:-)
ReplyDeleteoooh I love quinoa. I will have try it your style. I usually eat it Peruvian style myself (a Moosewood recipe).
ReplyDeleteHi Nerissa- I would love to know how you make quinoa the peruvian way. I will look out for your post on it.
ReplyDeleteI like your blog and the food you cook!
ReplyDeletePlease come and visit my site. It's all about Swiss and international specialities...
Regards,
Rosa
Don't you love that popping sound? *smile* You reminded me it is about time I make something with quinoa again!
ReplyDelete