1) Rinse the grain under running water several times using a fine mesh strainer. This is the preferred and simplest method. A typical colander will often not work, as the holes are too large and the grains will escape.
Are you lacking a mesh strainer? Use one of the 2 methods below.
2) Rinse the grains several times with cold water in a coffee french press. Put the quinoa in the french press, add cold water, plunge, pour out the water, repeat.
3) Line a typical colander with larger holes with paper towels, and rinse away. This method can be a bit messy and annoying, but works in a pinch.
So there you go! We, fine mesh strainerless, used the french press technique tonight, and had a light dinner of rainbow quinoa, edamame, chopped green onion, and tamari. For a light, fluffy, non mushy quinoa, use 1.5 cups of water for every cup of quinoa.
Enjoy and have a great weekend! xo
This is the coolest online concept we’ve seen in a long time! Harvard University and MIT have created edX, and are offering free online classes for everyone.
And look at this course beginning October 8th! Science & Cooking: From Haute Cuisine to Soft Matter Science. We’re in! Our instructors are Chefs Ferran Adrià, José Andres, David Chang, Wylie Dufresne, Joan Roca, Carles Tejedor, Dan Barber, Nandu Jubany, among several other chefs, culinary professionals, and science experts.
Below is a short video featuring the course highlights for more information. We will be there! Will you join us?
Culinary school was just the beginning of Chef Seeto’s higher education, he continued on to receive training in nutritional medicine, and he is a proud member of the Australasian College of Nutritional and Environmental Medicine.
Chef Seeto shares his technique for a comforting warm beverage perfect for morning or evening, in this healthy herbal tea recipe featuring superfoods turmeric and ginger. Odd as it may sound, give it a try! We are hooked and have been drinking it for the past 3 nights.
Like and follow Chef Seeto’s Facebook page for more nourishing fresh recipes, many of which are gluten and dairy free. Thank you (Vinaka vaka levu) Chef Seeto!
Chef Lance Seeto
Makes 2 large mugs
4 cups of water
1 knob turmeric, peeled and sliced (A knob refers to an arm of the root. Alternatively, you could use 2 tbsp ground turmeric)
1/2 knob fresh ginger (or approximately 1 tbsp) , peeled and sliced
Half of a lemon, juiced
Raw honey to taste
Bring the water to a boil in a saucepan, add the ginger, turmeric, and juiced lemon. Cover and reduce to a simmer for 10-15 minutes, whisking occasionally. Strain the tea, and add honey to taste.
Feel free to adapt this recipe as you wish. We’ve been drinking it unstrained, with microplane grated ginger and turmeric instead of sliced. Also if you prefer a more creamy chai type tea, you can use warmed coconut or almond milk instead of water, and add ground cinnamon. Enjoy!