This was one of my most popular posts ever on cameraphonevegan.com/veganderbycatparty.com, so I decided to archive it on here as well! Please forgive the picture quality, as these came from the cameraphonevegan era when the cameraphones weren’t quite as sophisticated as they are now! 😉
One day at Whole Foods, I was looking around the bin section and found this black quinoa. It looked a whole heck of a lot like red quinoa, but I thought I’d give it a try and see if the taste was much different. It was a little toastier tasting, where I think the red quinoa has a slightly savory flavor compared with the plain. It cooked in the same time as red quinoa, which was 20 minutes (I find that regular quinoa cooks in 15).
I used 1 cup of wet, rinsed quinoa and 1 3/4 cups of filtered water. For more flavor, feel free to use veggie broth instead of water or throw a vegan bouillon cube in with everything!
You will need:
1 cup of black quinoa, well rinsed
1 3/4 cups filtered water (or 2 cups if not rinsed)
pinch of sea salt
1.First you’ll need to rinse the quinoa in a fine mesh strainer to remove the saponin (that causes bitterness).
2. Bring quinoa, water and salt up to a boil, and boil for about 2 minutes. Drop heat to low, cover, and simmer for 20 minutes, or until all water is absorbed.
3. Fluff with a fork and enjoy!
First you’ll need to rinse it off. I mean, commercially they rinse it for you, but it’ll still be a little more bitter if you don’t. I often don’t rinse regular quinoa, but you probably want to with the black.
Bring quinoa, water and a pinch of sea salt up to a boil. I let it boil for a minute or two before dropping down to a simmer.
Cover and simmer on low for 20 minutes, or until water is absorbed and fluff with a fork. Ta-da!