larry_stewart
Master Chef
A few weeks ago I was eating somewhere ( have no clue where), and I tried quinoa chili. It was a vegetarian chili. It was primarily a bean chili with a tomato chili - spiced base sauce. Quinoa was not the star or main component, but it was visibly there . In other words, it wasn't like a cous-cous- or quinoa salad like consistency, but a soupy bean chili with some quinoa sprinkled in ( just so they can call it quinoa chili)
Anyway , My wife being vegan and having some quinoa left over in the house, I figured I'd give it a go. Just make a basic vegan bean chili, and toss some quinoa on.
So, the question is ( since I dont often cook with quinoa, as I prefer other grains), should I make the quinoa as directed on the package it came in, then add the already cooked quinoa into the chili afterwards. Or, should I just add the quinoa ( uncooked) directly into the chili and let it cook in the chili sauce?
Im figuring I have more control of the final product if I cook it first, then toss it in at the end. Not sure how much liquid it will absorb, therefore possible ending up with a clump of quinoa binding the chili. Then Id have to scramble adjusting the liquids, spices ... to get back to the right consistency and flavor.
Anyway, suggestions welcome from all you quinoa experts out there.
Anyway , My wife being vegan and having some quinoa left over in the house, I figured I'd give it a go. Just make a basic vegan bean chili, and toss some quinoa on.
So, the question is ( since I dont often cook with quinoa, as I prefer other grains), should I make the quinoa as directed on the package it came in, then add the already cooked quinoa into the chili afterwards. Or, should I just add the quinoa ( uncooked) directly into the chili and let it cook in the chili sauce?
Im figuring I have more control of the final product if I cook it first, then toss it in at the end. Not sure how much liquid it will absorb, therefore possible ending up with a clump of quinoa binding the chili. Then Id have to scramble adjusting the liquids, spices ... to get back to the right consistency and flavor.
Anyway, suggestions welcome from all you quinoa experts out there.