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Quinoa and Black Beans

Reviewed: Jan. 16, 2014
Delicious! Great recipe. I made a batch for my co-workers to taste and they loved it! While it's best to rinse all grains before cooking, pre-washing is especially advisable for quinoa in order to remove the bitter white coating on its outer hull that sometimes remains after processing. To do so, simply run cold water over quinoa in fine-meshed strainer, gently rubbing the seeds with your fingers. (Avoid soaking quinoa, however, as the bitter coating can leach into the grain.) After rinsing, place one cup of quinoa and two cups of water in a covered pot and bring to a boil. Reduce heat and simmer for about 15 – 20 minutes, until the grains become translucent and the germ appears as a thin white ring around each grain. Fluff with a fork. I usually cook extra quinoa and keep in the refrigerator for up to one week. Just scoop out what you need for each recipe. It's delicious cold, hot, in soups, wrap sandwiches, etc. Quinoa has the highest protein content of any grain. It contains all nine essential amino acids, making it a complete protein. With that in mind, it makes a good substitute for meat and is a less expensive, healthier choice.
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