How to cook quinoa rice
Currently, health trends are canceling out gluten-rich foods and replacing them with superfoods such as
Quinoa is known to be in two important flavonoids namely Quercetin and Kaempferol. These two compounds are rich in anti-cancer, anti-viral, anti-inflammatory and antidepressant properties. Its fiber content is incredulously high as compared to other grains. Even though most of its fiber is insoluble, its soluble fiber is still quite at a decent amount.
(It is a very important step when cooking quinoa because it has an outer coating called saponin. Saponin has the tendency to make the cooked grains taste soapy or bitter)
- with your spoon. Your quinoa is ready
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ABOUT QUINOA RICE
A lot of people are going in for quinoa rice instead of regular rice, especially on their weight loss journey. Its naturally sweet nutty flavor gives “rice” dishes a fluffy delicate texture, which is why most people would opt to cook quinoa.
Quinoa is technically a seed but once boiled, looks much like couscous. It also comes in about 120 different varieties, so you never have to get bored eating the same quinoa all the time. The 3 popular varieties in our local stores are the black, white and red. I would advise first-timers to try the white variety first, for it’s a neutral easy flavor.
Despite being excellent as a side dish, don’t limit yourself from the wonderful creations from quinoa. Add it to your salads for a nice fluffy texture. Or drizzle a bit into your casserole dish. Better still begin your day with quinoa breakfast porridge.