Gluten-free quinoa is native to the Andes and domesticated for humans 3000 to 4000 years ago, but even older for animals to 5200 to 7000 years ago. There is more nutritional value in uncooked. But most people prefer cooked quinoa.
kinwa or kinuwa (Quechua)
Cooking directions on the package is too long. Better to...
1. Use 2 parts liquid to 1 part quinoa.
2. Use either water or broth.
3. Once it comes to a boil, add the quinoa, stir once.
4. Reduce the heat to very low, cover, and simmer for 8 minutes.
5. Use a spoonful and check to see if the little coils on the surface of the grains are beginning to uncoil.
6. If they are staring to release but the centers of the grains still look raw, the quinoa is ready.
6. If not, cook only 1-2 more minutes.
7. Remove from the heat, drain in a strainer, rinse with little cold water.
8. Then drain completely.
field of quinoa
