Basic Quinoa (Soaked)

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From Kimi Harris of the Nourishing Gourmet. Quinoa is a nutritious, gluten-free pseudo-grain that is delicious. We eat it like rice, topped with butter and sometimes naturally fermented soy sauce. We make quinoa “bowls”, topping the quinoa with salsa, avocado, Mexican beef, or fried eggs. It’s a versatile ingredient.

I love eating quinoa, especially quinoa that has been soaked. (I share about the “whys” of that process here). I find it softer on the stomach and, after a long soak over night, I think that it’s easier to rinse off the bitter saponins that coat them. Since we like eating quinoa a lot, I often soak large batches of it, and then reheat it as needed.

Ingredients

• 2 2 2 cups of quinoa
• 2 2 2 cups of warm filtered water
• 2 2 2 tablespoons of yogurt, whey, kefir, kombucha, raw apple cider, etc
• 2 2 2 cups of filtered water
• 1 1 1 teaspoon unrefined salt
• 2 2 to . When you are ready to cook the quinoa, strain the quinoa in a fine sieve and rinse well, until the water runs clear. Make sure you thoroughly rinse the quinoa, otherwise it can be bitter.
• 3 3 to to to 12-15 5 medium pot with the last two cups of water and salt. Bring to a boil, turn down to low, cover, and cook for about 12-15 minutes. Let cool for 5 minutes. Serve.

Preparation

Step 1

1. In a glass or non-reactive bowl, place the quinoa and first two cups of warm filtered water and 2 tablespoons of the live cultured, acidic addition. Cover and place in a warm place for 12-24 hours. You can soak longer then this, which is especially helpful for those with digestive issues. Just make sure you change the soaking water every 12-24 hours.

2. When you are ready to cook the quinoa, strain the quinoa in a fine sieve and rinse well, until the water runs clear. Make sure you thoroughly rinse the quinoa, otherwise it can be bitter.

3. Add to a medium pot with the last two cups of water and salt. Bring to a boil, turn down to low, cover, and cook for about 12-15 minutes. Let cool for 5 minutes. Serve.