Quinoa is a gluten-free grain that can be used in any vegetable dish. Basic preparation requires one unit quinoa to two units water. For example cook one cup quinoa in two cups water, just as you would cook oatmeal.

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Comment by Joan Sheets on May 18, 2010 at 4:24pm
I really like Quinoa and use it like rice or cereal. There is one thing you didn't mention. Quinoa has bitter coating call saponin and if not washed off can make some people ill as it did me. I pour the grain into my wire mesh strainer and rub it between my thumbs and fingers or between my palms to remove this coating. It doesn't take a lot of rubbing to remove it. Rinse and cook as directed.
Comment by James Simmons on May 18, 2010 at 5:30pm
Thanks Joan for the reminder. We also like soaking this grain overnight and rinsing it before cooking.
Comment by Joan Sheets on May 20, 2010 at 6:11am
I agree. I need to remember to do that.
Comment by James Simmons on May 20, 2010 at 2:49pm
We are trying something new this week with quinoa; if it turns out, we will make a video of it. We are sprouting it and including it in our flax/buckwheat crackers, plus adding some sesame seeds. I'm kind of excited about the possibility of another healthful crunchy raw treat!
Comment by Rebecca Fassett on January 5, 2011 at 5:27am
Were you able to sprout quinoa?  Did you include it in your flax/buckwheat crackers?
Comment by James Simmons on January 5, 2011 at 6:08am
Rebecca, we have sprouted quinoa on several occasions and have also included it in the crackers from time to time. It sprouts fairly quickly.
Comment by Pamela Schneider on July 14, 2011 at 9:36am

How long would you say it take to sprout quinoa?



Comment by James Simmons on July 14, 2011 at 10:16am
It begins to form a sprout in just 24 hours during the warm summer months. If you are just bringing it to life, that is sufficient. I don't know how long it takes to form leaves. I've not sprouted it to the leafy state.


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