Quinoa (Keen-wah) is an awesome gluten-free grain (actually it is a seed) to cook with. I use it in my Everyday Porridge, as a substitute for beans in Chili, in soups and for cold pilaf salads. Quinoa is very high in protein, containing a balanced set of amino acids (meaning a more complete protein). It is easy to digest and promotes lactation in nursing mothers. It also contains a good amount of the B vitamins.
Befor cooking Quinoa, it is important to rinse the seeds thoroughly in a fine mesh strainer and then soak them overnight in an acidic enviroment (water with a Tablespoon or two of lemon juice or whey). See Soaking Grains & Seeds
Place prepared Quinoa in pan with a water ratio of 1 cup of Quinoa to 2 cups of water. Bring to a boil, cover and turn to low. Allow to simmer until water is absorbed. Some people like a dryer, fluffier outcome so you may want to experiment adding less water. BTW Crockpots works great for cooking Quinoa!
Also, do you use the soaking water to actually make the porridge or do you use new water? Will the nutrients be in the soaking water if you throw it away?
Why on the package of quinoa say just to rinse it (and not to soak)? Is it really much better for you to to soak it?
Thanks again for your help!
Sarah
Yes, I just use the soaking water because it does contain nutrients and makes life easier to not strain my grains for porridge. Quinoa should be rinsed because it contains saponin (a bitter tasting coating) on the outside to prevent insects getting into the grain. It should be soaked even though the package does not mention it, to help diminish the phytate levels that block mineral absorption.