Quinoa the Super Grain of the Andes
The first time I cooked quinoa I was amazed at how the little rounds grain unfurled into a spiral. Then, the nut-like flavor way surpassed my expectations.
Still, I was a little impatient with the need to rinse the grains to avoid bitterness. You don’t have to do that with rice.
Now we have the updated info from a real expert, Carolyn Hemming.
Very helpful video, thanks for posting it. Like you, the thing I disliked about quinoa was having to rinse it well before cooking. Surprise – new info here! And I had never heard of quinoa flakes, quinoa flour or black quinoa. It’s fun to learn new things about good-for-us foods that taste good too.