Oh, quinoa. The elusive grain that people struggle with pronouncing it, let alone cooking it. Despite these challenges, I’m here to tell you that, in fact, it is not difficult to make at all!
Did you ever have any of those toys when you were younger that you needed to “just add water!” to let it grow? I remember I got a dehydrated ‘boyfriend’ for a secret Valentine gift years ago, and my friends and I all added water and watched it grow many times its size. Well, soaking nuts and grains is basically the same thing!
By soaking nuts and grains before using them, you let the seeds begin to sprout. A chemical change happens within the nuts and grains as you are soaking them–they become ‘activated’. Enzyme inhibitors are present in unsoaked nuts and grains, and can inhibit digestion. This is what was causing my uncomfortable bloaty feeling!
However, once you soak them, the enzymes become activated, which makes them a lot more easily digested. For this quinoa, I try to soak the grains for 30 minutes or so before I cook them, but if you don’t have time for that, even rinsing them in a metal sieve or nut milk bag can help!
Since eating them this way, I’ve noticed a HUGE increase in their digestibility. If you do too, I’d love to hear 🙂
- 1 c quinoa
- 1 1/2 c filtered water
- Pre-soak the quinoa in water for 10-30 minutes. If you are in a rush, you can rinse them until the water runs clear.
- In a small sauce pot, bring your water to a boil.
- Add the quinoa and cover with a lid. Put the heat on low, so the quinoa is simmering. Set a timer for 15 minutes.
- When the the timer rings, turn the heat off. Leave the pot on the burner with the lid on. Set a timer for 5 minutes.
- Once the timer rings, fluff your quinoa with a fork and enjoy!