- 1 cup quinoa or millet
- 2 cups warm or room temperature purified water
- Optional: ½ teaspoon raw apple cider vinegar or lemon juice (some believe this helps to better breakdown phytic acid).
Basic Quinoa or Millet
Makes about 2 cups cooked quinoa or millet.
To Soak: rinse the quinoa or millet in a fine-mesh strainer. Place in a medium saucepan with 2 cups of water and optional vinegar or lemon juice. Soak for a minimum of 6 hours; overnight soaking is fine. Rinse well again after soaking and before cooking.
To cook: add enough water to fully cover the soaked and rinsed quinoa (or millet) – about 1cup water. Bring to a boil. Reduce the heat to low and cover.* Cook covered for 15 – 20 minutes. Remove the pan from the heat and let stand with the lid on, for 5 minutes. No peeking!
Fluff the quinoa (or millet) with a fork and serve! Can be served 2 or 3 tablespoons of olive oil, some apple cider vinegar and cayenne.
* One can add chopped dried tomatoes at this point for a yummy variation.