Try this Energy-Revving Quinoa recipe
- Carbohydrate 164.69741519068 g
- Cholesterol 0 mg
- Fat 14.1691014144822 g
- Fiber 22.7813836875604 g
- Protein 38.8781745004954 g
- Saturated Fat 1.70698080816854 g
- Serving Size 1 1 Serving (324g)
- Sodium 14.5800479803071 mg
- Sugar 141.91603150312 g
- Trans Fat 1.13907545462309 g
- Calories 938 calories
Step-by-step
- In a medium bowl, gently toss all ingredients to combine.
Most home cooks fail with raw pseudo-grain dishes by ignoring the necessity of proper seed preparation. Quinoa possesses a natural outer coating called saponin, which imparts a distinctly soapy flavor if not thoroughly washed away before mixing with acidic ingredients. Rinsing the dry seeds in a fine-mesh strainer under cold running water for at least sixty seconds removes this bitter compound entirely.
Combining dry quinoa directly with wet ingredients like chopped tomatoes and lemon juice leaves the seed rigid and unpalatable. Complete hydration requires either cooking the grain or allowing it to soak in salted water until the tiny spiral germ separates from the seed coat. Raw seeds tossed straight into a bowl will absorb moisture unevenly, resulting in an unpleasantly crunchy texture rather than a tender grain base.
Swapping the black beans for pinto beans alters the moisture absorption rate, requiring an extra pinch of salt to balance the natural starches of the legumes. Similarly, replacing fresh lemon juice with bottled varieties introduces unwanted preservatives that dull the brightness of the raw tomato. Maintaining the proper acid balance prevents the dish from tasting flat.
Proper storage prevents the dressed grains from turning watery within hours of mixing. Transfer leftovers to an airtight glass container and refrigerate for up to twenty-four hours maximum, as the salt will eventually draw too much moisture out of the diced scallions and tomatoes.
