Learn what causes that starchy film on refrigerated quinoa. Discover that it's a normal occurrence and how to easily fix it before serving.
1 Answer
Quinoa develops a film after refrigeration because the starch molecules retrograde, recrystallizing and forming a less soluble layer on the surface. This is a natural process and doesn't affect the quinoa's safety.
Detailed Explanation:
When quinoa is cooked, the starch granules absorb water and swell, a process called gelatinization. Upon cooling and especially during refrigeration, these starch molecules begin to realign themselves into a more ordered structure. This process is known as retrogradation. As the starch molecules recrystallize, they tend to migrate to the surface of the quinoa, forming a thin, sometimes slightly hardened film. This film is essentially just recrystallized starch and doesn't indicate spoilage. The extent of film formation can vary depending on the type of quinoa, the cooking method, and the storage conditions. The film is more noticeable when the quinoa is stored for longer periods or at lower temperatures. Reheating the quinoa will often re-dissolve the film, restoring its original texture.
Pro Tip:
To minimize the film formation, try adding a small amount of oil or lemon juice to the quinoa after cooking and before refrigerating. This can help to interfere with the starch retrogradation process.