We may call quinoapronounced KEEN-wah — a grain, but it’s really the seed of the South American goosefoot plant. The gluten-free seeds are high in protein, and quinoa’s amino acid profile is comparable to casein, the complete protein found in milk, according to the United Nations’ Food and Agricultural Organization.
Quinoa is easy to digest and quick to prepare, but the seeds, which are coated with saponin, must be rinsed before cooking to remove bitterness, says the America’s Test Kitchen crew. Some cooks prefer to soak the seeds for a few minutes before placing them in a fine-meshed sieve under running water. Dry the kernels on a kitchen towel before proceeding. Some recipes also suggest toasting the seeds in a dry, hot saucepan for a few minutes until the water evaporates and the quinoa becomes aromatic, before adding simmering stock to cook.
Then, use the same proportions you would with plain white rice, a 1-to-2 ratio of grain to water or stock. Bring it to a boil and simmer it, covered, for 10 to 15 minutes. Remove the pan from the heat source, then leave the lid on for a few minutes more — the America’s Test Kitchen staff, which loves the grain for its “addictive crunch, ” suggests placing a clean dish towel over the top of the pot and replacing the lid on top for that final steaming. Then, fluff the grains with a fork, as you would couscous. The kernels should be translucent and fluffy, with small threads.
