For this quinoa cooking concoction I have a couple of different things I’ve tried that I’ll tell you about. The first concoction was wild rice and quinoa. Karla (wife) was making the rice and I was going to add the quinoa later. According to directions Karla started with one cup uncooked wild rice harvested right here in our home state and added two and one half cups water and a dash of salt. The rice was supposed to boil and then simmer for forty to fifty minutes. The original plan was to add one half cup uncooked quinoa seed and one cup of water to the wild rice at about thirty minutes of cook time.
After checking the rice at thirty minutes we realized the rice was already done and didn’t really know what would happen if we added more water and quinoa at this time. So we decided we would cook quinoa separately and mix it in with the wild rice after the quinoa was cooked. I used the how to cook quinoa method that works very well for me and made one half cup uncooked quinoa.
After the quinoa had simmered for fifteen minutes we mixed it together with the wild rice and served. A little butter and a little salt and pepper and we had a real taste treat. This is delicious. The texture of cooked quinoa reminds me lot of eating wild rice. They both have that crupop when eating and taste great.
For my next quinoa cooking we had ordered some red quinoa from Amazon to sample and compare to the regular quinoa we have used so far. I cooked the red quinoa in the same fashion as in how to cook quinoa with one cup seeds to one and three quarter cups of water. I brought it to boil and simmered for fifteen minutes then served.
The red was definitely different than the regular quinoa. The red has a stronger taste which is good but this batch was way crunchier. If you’ve read the cook quinoa post you know I don’t really like my deserts crunchy and that applies to most other foods I eat also. It’s ok for potato chips to crunch but not my vegetables. This batch of quinoa cooking reminded me of eating corn flakes for breakfast.
I am going to have to experiment a little more with the red quinoa and see if I can get it down to the crupop I like. The next time I cook red quinoa I will up the water to two cups and see what happens. I will play around with water amounts and cooking times and see what happens. Maybe the red quinoa is just a harder seed and will not soften up as much. I’ll keep you posted right here on Quinoa Cooking and let you know how it comes out.