A short YouTube cooking demonstration by Autumn Calabrese explaining what quinoa is, its versatility (good for vegetarians, can be used in pancakes, cookies, salads, stuffings), and giving a step-by-step method to cook and store it. Key practical instructions: rinse quinoa in a fine strainer, use 1 cup quinoa to 2 cups water, bring to a boil then simmer covered for 15–20 minutes without lifting the lid, and recognise doneness by a small ‘string’ or germ that pops out of the grain. The cooked quinoa can be refrigerated and used in many recipes.
Questions this video answers
1 cup quinoa to 2 cups water.
15 to 20 minutes.
Rinse quinoa several times in a fine strainer to remove a bitter/dirt-like taste.
A small string (the germ) pops out of the quinoa and you can see the grain.
Chapters
Okay, let's talk about quinoa. So while the squash is roasting, this is when you want to make your quinoa. And quinoa is a grain. Yes. You know, similar to rice, except for it's packed with protein. And what's great about it is you can use it in so many different recipes. Great for vegetarians. Great for vegetarians. I actually put it in pancakes. I've done cookies with it. It's a really cool grain to use. There's just a couple things you have to do to make it taste better. Yes. All right, so when you cook quinoa, the first step is to actually rinse it. So you want to put it in a strainer and rinse it a couple times. That actually makes it taste better because it kind of tastes like dirt if you don't rinse.
No, when she says strainer, you can't use, like, the big one that has, like, the big holes that you would use for spaghetti because it will all rinse down the drain.
Who has done that?
No one ever.
So wash your quinoa. We're gonna do one cup of quinoa to two cups of water, just like rice. And what you're gonna do is you're gonna put it in a pot just like you would rice. Bring it to a boil. All right. And then bring it back down to a simmer. Cover it for 15 to 20 minutes, and don't lift up the COVID That is why your rice is always, like, stuck together, sticky, and, like, burned stick. Keep looking at it. Don't look at it. Just trust it. All right. And then you're going to get quinoa.
The way you do know it's done. Somebody taught me.
This is you, probably.
I don't know if you can see.
This on camera, but there's, like, little.
Like, a string that pops out of the quinoa.
You can see, like, the actual grain.
Yeah. Like, actually pop out of it. Right.
You can save this in your fridge and then throw it in all different recipes. You just make, like, the whole box of it. It's great.
We're using it to stuff the acorn.
Squash, but if you make a big bunch of it, I can just use it as a side. You can put it in your salad. So it's always good to. I think it's really versatile. Yeah, it' make a lot of it, and then you just kind of use it throughout the week. Yeah, exactly.
