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The one time I made quinoa myself, though, it was lousy. Apparently you have to rinse it very, very well to keep it from being bitter.
You do have to rinse quinoa thoroughly to get rid of the bitter coating that protects it in the wild. And you have to cook it well. Simmer it for 15 minutes in twice as much water, then let it rest for 5 minutes. It's pretty good plain, especially the next day, but better if you add vegetables (cooked separately). Tonight I tried a variation of the quinoa and corn recipe, adding cinnamon to give it a North African accent. It was amazing!
I'm also looking for some good millet recipes. Any suggestions?
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