Quinoa tempeh in petri dishes (2026-04-11)
130 g Tricolore quinoa
Tricolore quinoa after 10 min of cooking, and draining.
Put into plenty of water and heat up to boiling, then simmer for 10 min (on my induction oven: heat up quickly to boiling, then set to 4 with a lid to simmer). Before draining, add 1 Tbsp vinegar (8 Tbsp/kg) to the cooking water. Then drain in fine mesh sieve, let steam off a bit, then return back into the cooking pot. Set hob to 4, and keep moving the quinoa with a spoon for about 5 min until it’s mostly dry. It will stick a bit to the bottom, but just keep scraping it off a bit. Try to break up large clumps and fluff up the quinoa during stirring. Touch to see if there’s much residual water on your fingers. Then let cool down in the pot, stirring occasionally - about 1h. Check temp with finger or infrared thermometer. When it’s luke warm (around 30C), add the tempeh starter. Mix in 1/8 tsp LUVI starter (1 tsp/kg), stir through very well. Fill into 9 cm diameter petri dishes and push down with a spoon to make sure there are no big air pockets. Overfill slightly and firmy queeze on the lid.
Filled petri dishes with quinoa before incubation.
Filled petri dishes with quinoa before incubation.
Incubate at 30°C for about 34h. I did it in my self-made Fermentation cupboard.
130 g dry quinoa was enough for 4 full and one half petri dish.
_The finished quinoa tempeh, as well as soybean tempeh.
_The finished quinoa tempeh, as well as soybean tempeh.