Monday, March 24, 2014

Quinoa pilaf

I learned something about cooking quinoa that rocked me back on my heels...I, along with most everyone else, have been adding way too much water to the delicious little seeds, turning them into the mush that no one likes!  According to Cook's Illustrated, the secret is to toast the quinoa first in a dry pan, set it aside while you saute up your onions and whatever, and then add the toasted quinoa back with only a little bit more water than seeds.  For example, they suggest 1 1/2 c quinoa to 1 3/4 c water.  Simmer on low for about 20 minutes, stirring only once.  Remove the pan and let it sit for 10 minutes before fluffing, adding herbs and other flavorings, and serving.  This was THE BEST quinoa we've ever had.  Period.

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