Perfect Quinoa
Ingredients
- 1 cupquinoa
- 1 1/2 cupsfiltered water
- 2capsules S. boulardii (or 1 tablespoon of the homemade variety)
- 1/4 teaspoonsalt
- 1 tablespoonextra-virgin olive oil
Method
- Rinse the quinoa in a fine mesh colander under running cold water for at least 30 seconds, until all the foam rinses off.
- Place in a pan with warm water and add S. boulardii. Cover and leave overnight. The S. boulardii will neutralize anti-nutrients in the quinoa and turn it into a superfood.
- Twenty-four hours later, bring the quinoa to a boil over medium-high heat, then lower to a simmer. Cook uncovered about 10 minutes until the quinoa has absorbed all the water.
- Remove from heat and cover pot, allowing the quinoa to steam for 5 minutes.
- Fluff the quinoa with a fork. Add salt to taste. Serve with a drizzle of extra-virgin olive oil.
Notes
The quinoa will last 4 days in the refrigerator.