Toasted Quinoa – The Lightest, Fluffiest, Most Flavorful Quinoa

Toasted Quinoa – The Lightest, Fluffiest, Most Flavorful Quinoa

Toasted Quinoa – The Lightest, Fluffiest, Most Flavorful Quinoa Toasted Quinoa – Protein-Rich Quinoa Makes A Meal Out of a Bowl of Soup

The idea came to me a couple of weeks ago while enjoying a bowl of Caramelized Onion Fennel and Mushroom Soup. Hmm, I thought, this soup would be perfect over a scoop of quinoa. Maybe even toasted quinoa. Interesting thought considering that I’d never before tasted toasted quinoa.Quinoa – The Lightest, Fluffiest, Most Flavorful Quinoa

I made a small batch, toasting the quinoa in the same pan I would cook it in. The smell incredible, the color change promising, and adding the boiling water exciting. The depth of flavor rich, earthy, nutty, fabulous. The texture amazingly light and fluffy.

I’ve also never before used such words and adjectives to describe quinoa. And, I love quinoa and have since before the turn of the century (something else I doubt I’ve ever said before). Toasted Quinoa (recipe) may be my new best friend. Don’t hesitate any longer; give it a try.

Late to the party

You’ll love this. Just a couple of days ago I read the back of the package of Kirkland Signature Organic Quinoa for the first time. There’s a paragraph that’s most likely been on the package for years. It begins with the word Optional. “Toast quinoa in a dry skillet before cooking Quinoa – The Lightest, Fluffiest, Most Flavorful Quinoa for an authentic South American flavor.” Oh. 😉 I guess I’ve come a bit late to the party.

To rinse or not to rinse, that is the question

On the practical side, if you rinse quinoa then you’ll have to let it sit and dry for at least 2 or more hours. If at all wet, some of the quinoa will stick to the bottom and sides of the pan when you try to toast it. Not the case with unrinsed quinoa. Just measure and toast.

What about the saponins?

Quinoa first appeared in the U.S. over 30 years ago. I do remember the first time I cooked quinoa. Oh, boy, was it bitter. I  had no idea at that time that quinoa had to be vigorously rinsed to remove the saponins (a bitter-tasting, naturally occurring pesticide) from the quinoa before cooking it.

Saponins are still on quinoa. But for many years now, quinoa—whether in bags, boxes or bulk—(most) always comes prewashed. I just noticed that the words “no need to rinse” are also on the back of that same package of Kirkland quinoa. Yet, I’ve always given it a rinse out of habit. From now on, though, whenever I toast quinoa (which may be every time I make it), I’ll change my habit. As there’s “no need to rinse.”

Addendum
Even better than Quinoa “Couscous” 😊

Toasted Quinoa – The Lightest, Fluffiest, Most Flavorful Quinoa

Toasted Quinoa

For the lightest and most deeply flavored quinoa, take an extra few minutes to toast it before adding the water and salt. Toasting adds a rich nuttiness to quinoa, adding another layer of flavor to a finished dish. Protein-rich quinoa makes a meal out of a bowl of soup, especially when that bowl of soup is Caramelized Onion Fennel and Mushroom Soup.
If you choose to rinse the quinoa, then let it dry completely before toasting.

Below I’ve given the recipe for toasting quinoa in a Toasted Quinoa – The Lightest, Fluffiest, Most Flavorful Quinoa pan on top of the stove. When you have lots of quinoa to toast, it can be easily toasted in a 325-degree oven. Spread the quinoa in a thin layer on a rimmed baking sheet. Depending on the amount of quinoa, bake it from 30-50 minutes, stirring it every 10 minutes until browned. Once browned, continue with the stovetop recipe using the ratio of 1-part quinoa to 2-parts boiling water.

Makes 3 ½ cups quinoa                    Printer-Friendly Recipe
Active time  8 minutes
Total time   30 minutes

Ingredients

1 cup quinoa
2 cups hot water
1/8 teaspoon sea salt

Instructions
  1. Rinse and drain the quinoa (optional). If rinsed, lay out the quinoa on a half sheet pan for a couple of hours or more to become really dry before proceeding with the recipe.
  2. Place a filled tea kettle on the stove over high heat.
  3. Heat a medium-sized saucepan (mine is 2 ¾ quarts) with a tight-fitting lid over medium heat for a minute. When hot add the dry quinoa.
  4. In the beginning, lift the pan from the heat. Holding onto the handle make a quick forward and back motion with the flick of your wrist, pushing forward and pulling back, to redistribute the quinoa every 10-15 seconds. Once you notice the quinoa beginning to color, remove the pan from the heat and do that flicking motion more Toasted Quinoa – The Lightest, Fluffiest, Most Flavorful Quinoa frequently, about every 5-10 seconds. Put the pan back on the heat and continue flicking the pan until the quinoa begins to pop, and becomes a deep golden brown. (And your kitchen fills up with a most delicious aroma.) About 5-6 minutes. The darker the color, the more depth of flavor.
  5. Off the heat, add the 2 cups of hot water and the salt carefully and gradually, as the water will splatter. Put the pan back on the stove over high heat. Once the water boils, cover the pot and lower the heat to one notch above low. Cook for 17 minutes.
  6. Leaving the pot covered, turn off the heat. Wait 5 minutes before opening the pot and fluffing your beautiful light and tasty Toasted Quinoa.

Printer-Friendly Recipe.