Ingredients (For 2 people)
1 cup organic quinoa
2 cups purified water Premier Pink Salt — to taste
Optional: Turmeric (open a capsule and mix into quinoa) or other organic herbs such as oregano, garlic, etc.
1. Rinse the quinoa thoroughly in a strainer or by running water over it in a pan and then draining the water. Rinsing is recommended to wash away the naturally occurring, bitter-tasting saponins* on the grain.
2. Place the quinoa and water in a covered pan. Bring to a boil, then reduce heat to low. Simmer until tender and the water is absorbed (about 15 to 30 mintues.) When done, the grains look translucent and the outer germ ring will separate.
*Saponins are soap-like resins that naturally occur on the outer quinoa grain; the bitter taste helps deter insects and birds.
To season: Add a pinch of Premier Pink Salt, a bit of raw butter or Premier Flax Oil. Other seasonings to use: Premier Turmeric (open one or two Vcaps and stir into food).
For best results:
Before soaking, rinse the quinoa well several times to clear the bitter saponins on the surface. Then place the quinoa in purified water in a covered glass dish overnight. Throw away the soak water and add fresh water before cooking. Soaking initiates the germinating process, encouraging large increases in the quinoa’s enzyme and mineral content. Soaking also cuts down cooking time.
Goes great with beans:
Quinoa is a perfect mate with cooked beans and steamed veggies. Try organic quinoa with different combinations of organic beans (all heirloom quality): such as lentils, black turtle beans, aduki, anazasi, pinto, garbanzo, black-eyed peas and green split peas. Avoid hybrid grains and beans (including organic).