After buying a big bag of quinoa, I am experimenting a bit with this new ingredient. I have cooked it and served it with pasta sauce, eaten it with yoghurt and put it in a lemon cake. It vanished into the batter in the cake but when served in the other dishes it does have a definite earthy type of flavour, sort of nutty, sort of brown, sort of healthy. I know it sounds weird for a food to taste like a colour but it does seem to. Now I have come across an alternative that apparently alters and removes the earthy type of flavour. Quinoa must be rinsed really well too so the bitterish starch is washed off. After washing, then it goes into a pan and then is dry fried or "toasted". It turns a golden colour and actually "pops". It can the be stored in a container till needed then is cooked/boiled for 15 minutes in water and you can serve as desired. This week I intend to do a quinoa salad or curried quinoa. Wish me luck !!
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