Quinoa is a complete protein containing all nine essential amino acids. It’s light and fluffy in texture but has that whole grain ability to fill people up.
- Unlike rice, Quinoa needs very little water to cook. If the water content is more, it becomes all mushy.
- When cooked, quinoa tends to become double the quantity. So, you know exactly how much to cook if you know what amount you need to consume.
- The ratio you need to work with is 1 cup Quinoa: 2 cups of water
- I cup Quinoa
- 2 cups water
- Pinch of salt
- Rinse Quinoa in a fine mesh sieve until water runs clear. Drain it.
- Put the 1 cup Quinoa and the 2 cups of water in the pressure cooker. Give two full whistles. You may add a pinch of salt to it.
- Let it stand till the cooker loses steam.
- We know Quinoa is done when there is no water remaining and the little tell-tale curlicue tail (white in colour) comes out of the quinoa seed.
- Fluff the Quinoa with a fork, when done. If there is still some water remaining you can strain it.
- Let it cool to come to a firm texture and consistency.