Guest guest Posted February 23, 2005 Report Share Posted February 23, 2005 <snip> > As it cooks, the external germ, which forms a band around > each grain, spirals out, forming a tiny crescent-shaped > " tail, " similar to a bean sprout. Shhhhh, everyone in my house thinks I go through all the trouble of sprouting the tiny little things. I hope they don't read this list and find out they only look sprouted once cooked. ;-) Quinoa can be cooked in a rice cooker. It takes much less time to cook than rice however. What I do with quinoa after cooking it is simply mix it with small things I'd put in a fresh salad; fennel, celery, carrots, and lots of garlic. I season it simply beyond that with a vinegar, oil (usually a oil/ flax mixure) and a shot of Bragg's or tamari sauce. Penel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 I quit using soy sauce long ago and now only use shoyu when it's called for in a recipe. I much prefer the taste. Sharyn From: health [mailto:health ] On Behalf Of Looks like I'm going shopping again. I have everything but the Nama Shoyu. -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.344 / Virus Database: 267.12.2/137 - Release Date: 10/16/2005 Quote Link to comment Share on other sites More sharing options...
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