Quinoa has a bitter coating, so it is best to rinse before cooking. Rinse,
drain, and then place in water with salt in a 2-quart saucepan. Bring quinoa and water to a boil. Cover with a tight fitting lid, lower heat, and allow to simmer for 15 minutes. Drain and cool before serving. Quinoa should be fluffy and slightly chewy, but never crunchy. You can store leftovers in the refrigerator for up to 3 days.
Although we consider and consume quinoa as a grain, it is actually a seed and therefore it is completely gluten free. Quinoa is one of the best sources of vegan protein, and because it contains all 8 of the essential amino acids, it is considered a complete protein. It is packed with a wide variety of vitamins and minerals and is high in fiber so it digests slowly and is filling and satisfying. Lower in fat than nuts, it is a dieter’s dream. Quinoa can be sprouted if you prefer to stay completely raw, however, we recommend cooking it. It is the perfect balance to a clean raw food diet, and gives a powerful boost of nutrition. In the case of quinoa, cooking it is good because you are enhancing the availability of the nutrients rather than depleting them.
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