Quinoa

Rinsing:

1. Measure 200 g Quinoa into a zipper bag.
2. Fill most of the way with water, shake, let sit a while, shake again, and drain.
3. Repeat a few times until shaken water isn't soapy.
4. Drain well.

Cooking:

1. To the grain and residual water in the bag, add:
   • sufficient quantity to make up 300 g Water.
   • to taste Salt.
   • to taste Black Pepper.
   • to taste Butter.
2. Hacuum seal.
3. Immerse for at least 1 hour, at 180°F.
4. Remove from bath, and let sit for a few minutes.
5. Serve directly from bag, or refrigerate for later.

Variations:

• Replace some or all of the water with canned chick peas liquid (aqua fava).
• After the final weighing, add 150g drained chick peas.

Notes:

• The bag must be much larger than what you think it needs to be. Otherwise the swelling grain might split the bag.
• The pepper and butter are optional; other flavourings could be used.
• The same temperature and cooking time should be used even when doubling or halving the recipe. Always use 50% more water than grain, by weight.
• In case it isn't obvious:
  1. Weigh the bag (say 5g).
  2. Add the grain (now 205g).
  3. Do the rinsing procedure (now maybe 350g).
  4. Optionally add chick pea liquid (now maybe 450g).
  5. Add enough clean water to complete the weight (505g).