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- How many times has this happened to you?
- A friend of yours asks if you can do some kind of favor
and you really don't wanna do it, but you say "OK, sure,"
and you kind of hem and haw about it for a little bit
and walk around saying, "How the f*ck did I tell this guy
that I was gonna do this stupid thing?"
Well, that's pretty much what it's like to make quinoa,
and what I'd like to do is just show you a couple
of basic tips to make the best quinoa that you can,
and hopefully this is gonna take some of that headache away.
First thing you need to know before any quinoa endeavor
is that you always wanna drain and rinse your quinoa
before you cook it, so I've got a medium-sized drainer here.
I'm just gonna scoop it into here
and then we'll pour the water through the holes.
I've got three different varieties of quinoa here,
so each one has its own unique kind of...
Um... I think I'm probably gonna use a smaller size. Let's see.
I've got a smaller one here.
So again, yeah, we're just putting
our quinoa into this drainer.
What the f--?
OK, um, now we're gonna pour our water in
and we're gonna get it nice and clean,
and this is how we rinse it.
Now we're ready to cook it.
OK, so just gonna add our quinoa.
And we're just gonna stir it up
for about 10 minutes until it softens.
A lot of people call quinoa "kinowah,"
and it was originally harvested by the Incas
over 3,000 years ago, but then in 1532
when the Spanish invasion happened,
the Conquistadors made it against the law,
and a lot of people moved to Florida
so that they could start growing it illegally.
But then in 2013, Congress passed a law
that repealed the prohibition of quinoa,
and it became a staple food in places
like Santa Monica, California, where wealthy people
noticed that the weed that they were eating
was giving them diarrhea.
OK, so it's been about 10 minutes,
so let's just put this through the strainer.
Just shake all the water out.
So I like to eat it plain, but quinoa is very versatile.
If you want to add steamed vegetables,
tofu, cranberries, nuts, basil,
cilantro, parsley, butter, key amino acids,
plum vinegar, arugula, mushrooms...
Oh, hi, and thanks for joining us
here on the Henry's Kitchen Masterclass.
I wanna remind you that every Monday
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