What You Need to Know
Incan quinoa cooking involves soaking quinoa for 8-12 hours to rehydrate and remove saponins, followed by steaming at 100°C for 15-20 minutes to cook the quinoa without losing its nutrients. This process breaks down some of the natural saponins, reducing bitterness and making the quinoa more palatable.
Steps
- 1.
Quinua Atamalada (Peruvian Andes): Base grain preparation for traditional porridge
- 2.
Pisara (Bolivian Highlands): Essential step in fermented quinoa beverage
- 3.
Quinua Phiri (Ecuadorian Andes): Core technique for ceremonial cold quinoa salad
The Science
Primary Reaction
Hydrolysis and gelatinization of starches