Quinoa is, without any doubt, one of the best grains out there. This is proven by plenty of research showing that quinoa is packed with nutritional values.
Of course, quinoa contains many carbohydrates, around 8 grams of protein per cup, and many vitamins and minerals.
The most dominant mineral is manganese, with a quantity of 51%, but it also contains magnesium 28% and phosphorus 22%. Quinoa has a good amount of zinc and iron also.
The consumption of those minerals through quinoa taken daily or weekly boosts the immune system.
Also, due to the minerals, quinoa is the best fit for gluten-intolerant consumers as it’s wholly gluten-free and has minerals that gluten-free people usually have at low levels.
Quinoa is very easy to cook, but there is a trick in the cooking process. First, it needs to be in a specific texture and consistency.
Is quinoa supposed to be crunchy?
I would say that quinoa is not supposed to be crunchy. Crunchy means that it is not yet fully cooked, and although it can be consumed, the texture and taste won’t be the same.
You need the quinoa to be firm; the quinoa seeds need to be easily separated but still well cooked.
To achieve this, the cooking ratio needs to be one cup of quinoa and two cups of water, the same as the rice.
Only with those quantities can you achieve a consistency that is not too crunchy or too soft. In either of those scenarios, the result won’t be the best.
Is quinoa supposed to be soft and mushy?
So if not crunchy, is quinoa supposed to be soft or mushy? Again, no. Very soft quinoa does not offer the best experience as the consistency is not needed.
You will have the perfect texture of the quinoa when all quinoa seeds are divided by each other and in your mouth, you fill them separately.
Is black quinoa supposed to be crunchy?
Black quinoa has a higher risk of getting crunchy as it needs more time and effort to get fluffy and to be prepared.
It can get a little crunchy if you are not careful while cooking it. It can be fine in the black quinoa case, but try to avoid it as much as possible.
If it is crunchy, it is more challenging to mix in salads and contains more moisture that is not needed.
If you ask, what about tri-color quinoa? If it is supposed to be crunchy, the same principles are applied in each type.
Quinoa’s perfect texture is firm and easily chewable but not too crunchy or soft.
How to fix crunchy quinoa?
The easiest and most traditional way to fix quinoa, in general, is by adding more water. But, as I mentioned, the crunchiness happens due to the low quantity of water in it, so to make it good, we need to add more water again.
You can do this in three steps:
- Add just a little hot water to the hot quinoa.
- Put the cap on the pot.
- Let it rest for a few minutes.
Or you can add a larger quantity of water and let it boil until the risotto reaches the softness you want.
Feel free to share your observation with me in the comments section!
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