Biohacked Quinoa
Biohacked Quinoa
Ingredients
- 1 cup quinoa
- 2 cups filtered water, for soaking
- 1 tablespoon apple cider vinegar
- 1 1/2 cups water, for cooking
- 1 tablespoon coconut oil, or other healthy fat
- 1 pinch sea salt
Instructions
- 1
Place 1 cup of quinoa in a bowl. Add 2 cups of filtered water and 1 tablespoon of apple cider vinegar to the bowl. Stir gently to combine.
⏱️ 2 min
- 2
Soak the quinoa overnight for 8 to 12 hours at room temperature. This step helps to reduce phytic acid.
⏱️ 480 min - 3
After soaking, thoroughly rinse the quinoa under running water for 2 to 3 minutes, using a fine-mesh sieve, until the water runs clear. This removes the saponins and any remaining phytic acid.
⏱️ 3 min
- 4
Add the rinsed quinoa to a medium pot. Add 1 1/2 cups of fresh water, 1 tablespoon of coconut oil (or other healthy fat), and a pinch of sea salt to the pot.
⏱️ 1 min
- 5
Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 6
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and cook for 15 minutes.
⏱️ 15 min
- 7
Remove the pot from the heat and let it rest, still covered, for 5 minutes. Do not lift the lid during this time.
⏱️ 5 min
- 8
Remove the lid and fluff the cooked quinoa with a fork.
⏱️ 1 min
- 9
Allow the cooked quinoa to cool completely before storing. Once cooled, transfer to freezer-safe containers and freeze for up to 3 months for future use.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Biohacked Quinoa
- 1 cup quinoa
- 2 cups filtered water, for soaking
- 1 tablespoon apple cider vinegar
- 1 1/2 cups water, for cooking
- 1 tablespoon coconut oil, or other healthy fat
- 1 pinch sea salt
Instructions
- 1
Place 1 cup of quinoa in a bowl. Add 2 cups of filtered water and 1 tablespoon of apple cider vinegar to the bowl. Stir gently to combine.
⏱️ 2 min - 2
Soak the quinoa overnight for 8 to 12 hours at room temperature. This step helps to reduce phytic acid.
⏱️ 480 min - 3
After soaking, thoroughly rinse the quinoa under running water for 2 to 3 minutes, using a fine-mesh sieve, until the water runs clear. This removes the saponins and any remaining phytic acid.
⏱️ 3 min - 4
Add the rinsed quinoa to a medium pot. Add 1 1/2 cups of fresh water, 1 tablespoon of coconut oil (or other healthy fat), and a pinch of sea salt to the pot.
⏱️ 1 min - 5
Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 6
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and cook for 15 minutes.
⏱️ 15 min - 7
Remove the pot from the heat and let it rest, still covered, for 5 minutes. Do not lift the lid during this time.
⏱️ 5 min - 8
Remove the lid and fluff the cooked quinoa with a fork.
⏱️ 1 min - 9
Allow the cooked quinoa to cool completely before storing. Once cooled, transfer to freezer-safe containers and freeze for up to 3 months for future use.
⏱️ 60 min