1 Cup Quinoa
3 Cups Water
Soak the qiuinoa. This is important to do because some of the bitter saponin covering on the grain can still be present even though most quinoa is washed before being sold. Then rinse thoroughly either by using a strainer or by running the fresh water over the Quinoa in a pot. The grain needs to be thoroughly rinsed until the water runs clear. Drain excess water.
Place Quinoa and water with which to cook in a 1 1/2 quart sauce pan and bring to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed (about 15 minutes.) You will know that the quinoa is done when the water has turned from white to transparent, and the spiral-like germ has separated. It is best to use a slow cooker or a rice cooker for all grain dishes on the low setting in order to keep as much of the enzymes intact as possible.
For other recipes by Dorit see:
Dorit’s book: Celebrating Our Raw Nature