Description
Inca quinoa cooking involves soaking and rinsing quinoa to remove saponins, then cooking it in a flavorful broth.
Technical
This ancient technique requires careful attention to detail, including an 8-12 hour soaking period to rehydrate the grains, followed by a 2:1 water-to-quinoa ratio cooking process. The cooking water is brought to a boil and then reduced to a simmer, typically taking 15-20 minutes to complete. The process involves the removal of saponins, naturally occurring compounds that give quinoa a bitter taste, through rinsing and soaking.
Science
Primary Reaction
Gelatinization of starches
Sensory Profile
Aroma ()
EarthyNuttyGrassyToastedHerbalMineral-like
Origin & History
Civilization
Inca Empire
Era