I like quinoa, but find that short grain brown rice is more versatile and useful. Here is a method of getting more quinoa into you, but in a totally different format. Dry toast it raw!
The result is a nutty and very crunchy seed that can be used in a variety of ways. My favorite is as a ‘healthy’ topping for ice cream! Makes it sort of a health food, if you know what I mean. Other uses: sprinkle on any cereal or granola, put in breads, top breads, top salads, etc.
Heat a dry, curve-sided fry pan over medium heat. Start with medium, everyone’s stove tops are different, you can increase the heat a little more after getting the hang of it. Pour about a 1/4 inch depth of raw quinoa in the pan; shake it a bit, you will be toasting for about 15-20 minutes, checking every two minutes, so do it when you will be in the kitchen to keep an eye on it. Every two minutes give the seeds a few tosses, thoroughly mixing.
After about 10 minutes your seeds should start to ‘tan.’ This is what you want: slow and easy. Turn the heat up just a little, if you want, not too much. If you have ever toasted almonds, this is the same technique. Most of the toasting happens in the last 1/3 of the time, so watch very carefully toward the end. When you think you are about done, turn the heat off, leave the pan on the burner and toss a few more times, til the pan has cooled down. What should the finished product look like?
On the left is the raw quinoa and on the right is the toasted quinoa. Pop some in your mouth, pretty bland now, but super crunchy. The color shows you when it is done. When cool, store in an air-tight container. Enjoy.
’til next time,
Highland Garden House B & B
501 E. Highland Ave.
Mount Vernon, WA 98273
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