|We’ve come to know a lot about white quinoa and how it helps keep us healthy and fit. But did you know that there is also black quinoa? From here on you’ll see that quinoa actually has a rich color variation. I mean, as
I did research, I even discovered the existence of red quinoa! This red
quinoa is a rare pasankalla and has a mild, sweet fluffy texture.
It is also the crunchier and more flavorful counterpart of white quinoa but still as useful and versatile.I guess the only comparison lies in the fact that red and black quinoa stays firmer after cooking than white ones. But everything else as far as nutrients are the same.Most people refer to Quinoa as a grain, but what it is, really, is a broadleaf plant that has a solid seed head. At the top of a tall stalk you can find clustered seeds.Black Quinoa is good to be served any time of day, which means you can eat it from sun up to sun down. It is also so versatile that is preferred by more and more chefs and nutritionists these days because it does complement an array of flavors.
You can happily design your own menu without any form of restriction.
But there is one main thing that you need not forget. You need to rinse quinoa properly because its seeds are coated with bitter saponins and you have to get rid of these before you cook. Saponin is a class of chemical compounds, one of many secondary metabolites found in natural sources mostly in plants.
These days, you can readily buy pre-packed Quinoa that have both been thoroughly polished and rinsed. Nevertheless, you still need to wash it just to make sure you get rid of all traces of saponin.
To rinse Quinoa, you have to first put 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.
In the basic preparation of Quinoa, you need to use a cup of black quinoa, a cup and a half of water and a pinch of salt to taste. Then you’re free to mix in any healthy ingredient you wish, vegetables, fruits, etc.
Below is a black quinoa recipe you can try at home. It is quick (about 15 to 20 minutes to prepare) and simple and as mentioned earlier, you are free to add in ingredients that you prefer to suit your taste preference.
Black Quinoa with Chilli Beef
1 cup Black Quinoa, rinsed and picked through for stones
1 pound beef fillet cut into very thin strips
2 Large Scallions/Spring Onions, chopped
2 Small Red Chilli’s
2 cloves Garlic, crushed
1 inch piece of fresh ginger, thinly sliced
3 tbsp soy sauce
1 1/2 level tbsp cornflour
2 tbsp white wine vinegar or dry sherry
1/4 tsp Chinese 5-spice powder
2 tablespoons best quality Extra Virgin Olive Oil
2 dashes sea Salt &; Ground Pepper, to taste
1) First, start by marinating the beef. In a bowl add the cornflour, soy
2) Rinse quinoa thoroughly and allow to drain.
3) Place dry quinoa and 1 1/2 cup water or stock in a saucepan and cook. Be careful not to let it become mushy (just around 20 minutes would be good).
Note: Cooking time depends on the age/freshness of your quinoa. You can add more liquid and continue to cook if it absorbs the liquid before it gets tender.
4) Heat the oil in a wok or large frying pan, add the marinated
5) Add the white wine vinegar and stir for another 1 minute.
6) Mix in chopped scallions. Set aside.
7) Add the quinoa to the beef and gently mix together
Top with a sprinkling of sesame seeds and and serve
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