Confession: My quinoa obsession has not ceased and shows no sign of weakening.
That would be a salad with spinach, kidney beans, tomatoes, vinegar, and sprouted quinoa.
Yes, my quinoa love might have not gone away, but it’s sure been changed. You see, the only stovetop around here is 2 flights of stairs down. And when it’s in the 90’s like it’s been all this week, slaving over a hot stove hasn’t been appealing. Luckily, I’ve found a new, no-cook way to enjoy my beloved quinoa.
The only equipment you need is a blender bottle. Simple, right? I figure most people who are reading this blog will have one of these or something similar readily available. To start, rinse your quinoa in the bottle(or not. I’ve completely skipped this and it still tastes fine) and cover it in about twice as much fresh water.
When you’ve got your quinoa soaking, put the cap back on tight and put it somewhere in the room where it can just sit.
(I had it hanging out with some raw nut cheese I’m also making. It’s like a raw haven in here). After 12 hours or overnight, lightly loosen the top of the bottle and pour the water down a drain. The cap should be loose enough that all the water will drain out but none of the quinoa or “tails”. When it’s all done, it looks like this:
You can eat this just as is and put it in cold salads. Any uneaten quinoa should be stored in the refrigerator for a day or two.
Have you ever tried quinoa? Like this? And if you haven’t still, have I convinced you yet to do so?
