A Better Mouse Trap
Well, I latched on to an idea a little too soon and shared it with you. My deepest apologies. Seems Quinoa has a dark side – and not just the saponins that need rinsing off as I had indicated a couple weeks ago.
There are also lectins.
Boo! Crank up the spooky music!
Really.
Lectins can be unfriendly to the gut for many people – causing:
- Bloating
- Fatigue
- Joint pain
- Gas
- Stomach discomfort
- Vomiting
- Diarrhea
- Constipation
Sound familiar? I am acquainted with 3-4 of these symptoms and never suspected my dear quinoa.
Apparently, the Incas who thrived eating this ancient grain, prepared it differently than we do. They soaked the grains for a l-o-n-g time, virtually fermenting them in water for one or more days prior to rinsing and cooking – effectively removing the lectin content and making the grains easier to digest.
But have no fear – we do not have to go to that much trouble.
—————
We can easily soak quinoa for 8 hours as described HERE: SOAKING QUINOA
OR we can use an Instant Pot pressure cooker to neutralize the lectins without soaking as described HERE: INSTANT POT QUINOA
Next time I cook this versatile ‘convenience’ food, after thoroughly rinsing the grains under running water to conquer the saponins, I will simply use my Instant Pot to neutralize those lectins.
So, where does that leave my visions of chocolate covered clusters of popped (unrinsed/unsoaked) quinoa?
Sigh.
What I saw online of how to do that sounded tricky – involving a very hot pan, unwavering attention, and precise timing when popping very small batches of grains.
Maybe I’ll pass.
I just know that when I soak raw nuts overnight and then dehydrate them, they are so much easier to eat and digest – it’s amazing.
The same will hold true with quinoa: if you can soak first, great – and if you can’t, use an Instant Pot to cook the rinsed grains.
There’s nothing like a happy belly and I’ll do whatever I need to keep mine happily functioning – because we are on the same team!
In health –
Deidre
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