making ready Black Quinoa

We all heard about Quinoa grains and we are already well-known with the white one. Did you know that there is also Black Quinoa? I found this very enthralling when I read about it. As the name suggests, obviously it is darker in color. What about the texture and the taste? It's crunchier and it has stronger grain-like flavor.

Although a lot of people refer to it as a grain, it is no ifs ands or buts a broadleaf plant that has a solid seed head. The seeds are clustered at the top of a tall stalk.

Breakfast Pizza

Black Quinoa is so versatile and it complements a wide range of flavors and you can have it from breakfast through dinner. There are no ifs ands or buts assorted ways to put in order it and the flavors, seasonings, fruits and spices you put in it doesn't no ifs ands or buts matter. You can be as creative and resourceful as possible! What's surprising is that Quinoa is not vulnerable to overcooking that a lot of people call it indestructible.

As I've mentioned earlier, it no ifs ands or buts doesn't matter how you cook Black Quinoa or what flavors you put in it. The main thing that you have to remember is rinsing it properly. The seeds are coated with bitter saphonins and you have to get rid of these before you cook.

You can no ifs ands or buts buy pre-packaged Quinoa and they've already been polished and rinsed but you still have to be very cautious because sometimes saphonin dust remains even in polished grains.

To rinse it, you have to put the Quinoa into a fine strainer and run water through it. Keep the water running until it runs clear and is no longer sudsy or lathery. The whole of rinsing varies. Here's what I need to put in order the basic Quinoa:

1 cup Black or White Quinoa
1 ½ cups of water
Pinch of salt to taste (depends how much you want to put)

making ready Black Quinoa

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