Fell in Love with Quinoa in San Diego

Although quinoa is great source of amino acids, it can have a bitter taste and is prone to becoming sticky and mushy during the cooking process. I learned quinoa has a natural coating that offers a bitter taste. This natural coating helps to protect the grain from pest but it sure taste nasty to us humans. This taste can be a real turn off for people trying to find healthier complex carbs or carbohydrates. However, if you soak the quinoa overnight in spring/distilled water this will help to remove the saponins responsible for the bitter taste.

I also learned I was adding too much water during the cooking process. I also learned it’s best to cook the quinoa in a broth/stock for better flavor. I use a one to one ratio of quinoa to vegetable broth but you can also use chicken or beef broth.

One year when I went to San Diego, the restaurant I stayed at offered scrambled egg whites, toast and a quinoa cooked to perfection. The quinoa was not sticky and very tasty. This experience inspired to go home and revamp how I was preparing the quinoa. Most recipes will tell you to use a one to two ratio of quinoa to water. From my experience, this 1:2 ratio would always result in mushy quinoa. Although I can tolerate some level of mushiness, I have decided I cant stand mushy quinoa. If you are looking for a non-sticky quinoa prepared andante, you’ve come to the right place.

I typically use the quinoa as a side dish, salad topper, or soup enhancer. But you can also use it to embellish a hearty breakfast. I’ve also used it as a binder for veggie or bean burgers. I imagine you can use it in baked goods or ground meats.

I understand if you saute the quinoa prior to the cooking process, this will help to pull out a nutty flavor profile. I will have to try this next time.

Ingredients

1. one cup of soaked and rinsed quinoa
2. 1 cup of vegetable broth
3. salt and pepper to taste

Directions;

1. Soak the quinoa overnight in spring or distilled water using a 24 ounce jar. Place a lid on the jar and soak refrigerate the quinoa/water mix.
2. Rinse your quinoa thoroughly with spring or distilled water using a fine mesh strainer to remove residual saponins responsible for that bitter taste.
3. Add broth and quinoa to a pot, then bring to a boil for a couple of minutes.
4. Turn off the fire, put a lid on the pot for 12-15 minutes. Avoid lifting up the lid to complete the carry over cooking process.
5. Your quinoa is ready to serve as a side dish, topped on salads, added to soups or added to your hearty breakfast.

Here are a few good reasons to soak quinoa based on AI:

1. Reduces Saponins

• Saponins are natural compounds found in quinoa’s outer coating. They can have a bitter taste and may cause digestive discomfort for some people. Soaking quinoa helps to reduce the saponin content, making it taste milder and easier on the digestive system. While rinsing quinoa thoroughly before cooking can also help remove saponins, soaking enhances this process.

2. Improved Digestion

• Soaking quinoa helps to break down some of the starches and makes it easier for your body to digest. This can make quinoa easier on the stomach and may reduce bloating or gas, especially for people with sensitive digestive systems.

3. Shortens Cooking Time

• Soaking quinoa reduces its cooking time. If you soak it overnight, you may only need to cook it for around 10 minutes, as the grains absorb water and soften before cooking.

4. Increased Nutrient Absorption

• Soaking quinoa can activate enzymes that help neutralize phytic acid, a substance that can bind to certain minerals (like zinc, iron, and calcium) and make them harder for your body to absorb. Soaking can improve the bioavailability of these minerals, making it easier for your body to access the nutrients in quinoa.

5. Better Texture

• Soaked quinoa tends to have a softer and fluffier texture when cooked. This can be especially important if you’re using it in dishes where texture matters, like in salads or as a side dish.

Soaking Tips:

• Overnight Soak: Place quinoa in a bowl, cover it with water, and let it soak for 8-12 hours or overnight. Drain and rinse before cooking.
• Quick Soak: If you’re short on time, you can soak quinoa for 15-30 minutes in warm water, then drain and rinse it.

While soaking quinoa is beneficial, it is not a must, especially if you’re in a rush. Rinsing it thoroughly before cooking will also help reduce bitterness and remove most of the saponins.