This was a bit of an experiment, but I really wanted to fully explore fermenting quinoa before moving on to something different. And this worked beautifully! Fermenting after cooking allows the lactic bacteria to work their magic on the quinoa grains. Which is a novel way to get your daily dose of probiotics!
Post-fermented quinoa is delicious as a gently warmed hot cereal. My son likes it cold with milk on top for a hearty yogurt tasting breakfast cereal. Though it could be used as a backdrop for a multitude of main dishes, I also recommend making quinoa pudding (recipe to be posted on Wednesday).
- 1 cup quinoa
- ½ cup lactic culture (kefir, buttermilk, yogurt)
- Cover the qunioa with water and allow to soak for 12-24 hours.
- Drain off the liquid, and rinse until clear (to remove the bitter saponins).
- Bring quinoa and 2 cups of water to a boil and simmer for 12-15 minutes (until cooked).
- Move to a glass container and stir in the lactic culture.
- Allow to ferment somewhere warm for 12-24 hours.
- Move to the refrigerator for storage.
-You could enjoy this cold, but if you want to reheat it, just gently warm it to keep the probiotic culture alive.
-Though the presoaking and rinsing isn’t necessary, I recommend it to remove the saponins that coat the quinoa. However, depending on the quinoa in your cupboard, it might taste just fine without any rinsing or soaking.