By Shreya Goswami
A large batch of properly cooked and stored quinoa can help you sort out your meals for an entire week when done the right way. Here are all the tips you need.
Quinoa, like most wild and ancient grains, comes in many colours like off-white, black, red and mixed. The lighter the colour, the milder the flavour.
Quinoa has a natural coating of an insecticide called saponin, which causes bitter taste and stomach issues. So, always wash and rinse the quinoa grains repeatedly using a sieve.
The accepted proportion is one cup of quinoa to two cups of water. You can also go for one and three-fourth cups of water to ensure the quinoa doesn’t get mushy.
Add some salt, bay leaf, cinnamon stick and a cardamom pod in the quinoa water to enhance the taste and flavour of the cooked quinoa.
Never cook quinoa on a high flame. Instead, opt for a low to medium flame and let the quinoa water simmer.
Cooked quinoa stays well in the refrigerator for five days if you store it in an airtight container.