From the lofty peaks of the Andes to the dinner tables of the world, quinoa has truly made a remarkable journey. Celebrated and cherished by the indigenous cultures of South America for centuries, this ancient superfood has recently become a global sensation for its powerful health benefits and delicious flavor. Hailing from Argentina, Bolivia, Chile, Colombia, Ecuador, and Peru, quinoa is an ever-increasingly popular addition to modern diets, offering an abundance of nutritional benefits to all those who seek it.
It is said that the Incan emperor would ceremoniously start each season by digging the soil with a golden spade to plant the first quinoa seeds. This time-honored tradition of harvesting quinoa has been carried on for generations, providing both a nourishing meal and a significant cultural heritage. Today, I’m going to share with you a tip to bring out one of the most savory flavors of this sensational ancient superfood. Ready? Here we go!
First, do yourself a favor and make sure to rinse away that saponin coating before you cook your quinoa – you won’t regret it!” ” Fresh quinoa comes with a saponin coating native to South America and is usually rinsed away commercially before it hits North American store shelves. But, just in case, please rinse. If you don’t, your dish could end up with a nasty, bitter taste that’s far from what you intend to produce.
Next, my secret to quinoa teeming with toasty nuttiness! Place your uncooked quinoa on a sheet tray and pop it in the oven at 325 degrees. Toast the quinoa for 8-10 minutes, rotating it halfway through to make sure it’s evenly cooked. Once it’s toasted, add it to a pot of salted water and cook until it’s tender and tasty.
Once it’s done, you now have a nutrient-dense superfood ready to beef up almost anything you’re preparing. From pilafs to soups, it’s a versatile addition to any meal. But one of the most delicious ways to enjoy it is in a salad. For a truly delicious experience, add in some dried fruits for the perfect hint of sweetness. However, remember not to go overboard!
The seeds can also be sprouted, ground and used as a flour. When you do find the flour and use it, be mindful of the flavor difference. The flavor can be overpowering when baking with it.
Thank you for taking the time reading this and if you have any questions, you can find me in the Premier Fitness Camp kitchen during your next visit.
Ryan, Executive Chef at Premier Fitness Camp