The first time I tried quinoa (pronounced KEEN-wuh) I was not impressed. It had an unpleasant bitter taste that tainted everything I mixed it with. After that initial try, I put what was left of the uncooked quinoa in the back of my freezer and forgot about it for a while.
But then I came across some instructions that explained that quinoa has a coating on the outside of each tiny grain-like seed which can be removed by rinsing the quinoa several times before cooking. This will get rid of the bitter taste.
Armed with this new information, I decided to give quinoa a second chance.
And I’m glad I did. Quinoa that’s been rinsed before being cooked is quite good. No bitter taste.
But still, that bag of quinoa gradually got pushed to the back of the freezer again only to be eventually forgotten … again. I really didn’t want to take the time and trouble to rinse quinoa every time I wanted some. Those tiny seeds are just not that easy to wash. You either have to change the water many times to get all the bitterness out or you have to rinse them for several minutes under running water and they tended to slip right through even my very-fine mesh strainer.
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