Quinua or quinoa is a pseudo-cereal native to the Andes: it is known as “pseudo-cereal” because we can give it a similar use to cereals because of its size, shape and cooking methods, but it is actually a relative of beet and spinach. Quinoa has become a very popular ingredient because of its nutritional qualities and also because of its versatility, as we can use it as a blank canvas or as an accompaniment to any dish, as we would do with white rice (with an important difference: the first one is wholemeal). Before cooking it, sometimes we will have to wash it very well to eliminate the saponin, an element that covers it and has a characteristic bitter taste that is not very pleasant (some companies sell it already washed, consult the manufacturer’s instructions on the packaging).
- 200 g quinoa
- 750 ml water
- 2 tablespoons of olive oil (30 ml)
- Salt to taste
- If it is not washed, put the 200g of quinoa in a very fine mesh strainer and wash it under running tap water, stirring it by hand for a couple of minutes, or until it has stopped foaming.
- Put the driving shaft into the Chefbot. Add 750 ml water and put the steam basket with the quinoa. Activate the touch-sensitive steam button, reduce the time to 18 minutes (120℃, 18 minutes, speed 0) and close the Chefbot with the deep steam basket and its lid.
- At the end of the cycle, leave the quinoa to stand for three minutes. Open the Chefbot and, taking care not to burn yourself, take out the quinoa, spread it on a wide tray and separate it with a fork. Serve as a garnish, or once cold in a salad.