Quinoa -- a gluten-free grain with a great protein profile -- is supposed to be as easy to cook as rice. But it isn't! The last two times I cooked quinoa -- in the rice cooker with the requisite 2x the amount of water -- the texture that resulted was more like peanut butter!
In fact, on the second try I added a bit less water, as the disappointing glob that was my nearly-$5 per pound quinoa was about to be spooned onto my favorite wrap: a Trader Joe's brown rice version cooked lightly in a cast-iron pan with a bit of gourmet canola oil.
Then I remembered: in the past I had cooked quinoa in a regular pan, and boiled the water like crazy before adding the quinoa.
In searching out what I realized must be a common problem, I happened on this delectable-looking website which explains in detail my previously successful attempts at quinoa-cooking: The Wandering Fork.
Hello, Lara and Tabitha; I'm a fan!
-k
In fact, on the second try I added a bit less water, as the disappointing glob that was my nearly-$5 per pound quinoa was about to be spooned onto my favorite wrap: a Trader Joe's brown rice version cooked lightly in a cast-iron pan with a bit of gourmet canola oil.
Then I remembered: in the past I had cooked quinoa in a regular pan, and boiled the water like crazy before adding the quinoa.
In searching out what I realized must be a common problem, I happened on this delectable-looking website which explains in detail my previously successful attempts at quinoa-cooking: The Wandering Fork.
Hello, Lara and Tabitha; I'm a fan!
-k
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