Quinoa was a significant staple of Incan diets, raised for its seeds and used to make cereal, flour, soup and alcohol. Quinoa is a useful source of protein and is high in fiber, magnesium, iron and phosphorus. It is also easy to digest, as it is gluten-free. When preparing quinoa, washing under cold water helps to remove the bitter coating of the seeds and improve its flavor. Give the quinoa a bit of crunch by toasting.
Put the desired amount of quinoa into a bowl and place under the kitchen faucet.
Slowly fill the bowl with cold water. Rub the grains between your palms while rinsing the quinoa. Pour out as much water as possible once the bowl is full, without pouring out the quinoa. Repeat two or three more times.
Strain the quinoa through a sieve to remove from the water.
Place the quinoa in a large skillet.
Cook for fifteen minutes on medium heat, continually stirring the quinoa with a spatula or shaking the pan to prevent the quinoa from burning.
Remove from the heat and allow to cool before using as a toasty garnish or incorporating into other recipes.