How to Cook Quinoa Right the First Time
The short and answer is, yes, la quinoa is gluten free. Contrary to what many people believe, quinoa is not a grain. It is the seed of the goosefoot plant, which is closely related to the spinach. Aside from the seeds, the leaves are also edible, though significantly less widely marketed since the seed. They have been around since time from the Inca civilization.
For your quinoa salad, you may want to consider making a Greek quinoa salad to maintain your theme consistent. For the Greek quinoa salad you will need to cook the quinoa, after which combine it with kalamata olives, feta cheese, chopped tomatoes, artichoke hearts, red pepper, banana peppers, parsley, lemon juice, dark wine vinegar and extra virgin olive oil.
This particular sort of vinegar is usually prepared from grape pressings of the grapes which may have not been fermented into wine. After the grape juice continues to be extracted, it is then fermented in copper caldrons over wood fires, to relieve it by 40% of the original weight, which is then kept in barrels in order to create the vinegar. There are six different types of Balsamic vinegar, which vary based on the levels of sweetness, mellowness and flavor included, using the best Balsamic vinegar having the highest quantity of all three. If you wish to do that balsamic vinegar too, then we recommend that you use it in salad, and artichokes, to best realize its flavor and aroma.
It is also multipurpose and pretty delicious. It is easy to just keep a large bowl of it in the fridge and still have it all week. Use it rather than rice, which makes it into a pilaf by throwing in a few fresh herbs along with a small amount of olive oil, or Cajun spices plus a small amount of sea salt. You can also make an Italian dish out of computer by adding your preferred pasta sauce with many fresh parsley, basil, plus a little Parmesan cheese. It is a perfect option for breakfast as an alternative to oatmeal with many chopped apples, cinnamon, and walnuts.
While most recipes to cook quinoa call for a one or two ratio between the seed and liquid, I think a much better ratio is but one to one and a half. Bring the quinoa and liquid to your simmer after which reduce to low. Cook covered for 25 minutes, or prior to the water is absorbed. Allow to remain covered for one more five minutes. Fluff and serve.