To cook quinoa perfectly and get fluffy, tasty results, follow these steps:
- Rinse the quinoa thoroughly in a fine mesh strainer under cold running water for at least 30 seconds to 2 minutes. This removes the natural bitter coating called saponin
- Optional: Toast the quinoa in a dry pan or with a little olive oil over medium heat for 1-2 minutes, stirring constantly. This enhances the nutty flavor
- Combine quinoa and liquid in a saucepan using a ratio of 1 part quinoa to 2 parts water or broth. Add about 1/4 teaspoon salt per cup of dry quinoa if desired
- Bring to a boil over medium-high heat. Once boiling, reduce heat to a gentle simmer and cover with a lid
- Simmer for about 15 minutes , or until the quinoa has absorbed all the liquid. Smaller amounts may take closer to 10 minutes, larger amounts up to 20 minutes
- Remove from heat and let it steam covered for 5 minutes. This allows the quinoa to fluff up and the little germ spirals to curl
- Fluff with a fork to separate the grains before serving or using in recipes
This method yields about 3 cups of cooked quinoa from 1 cup of dry quinoa. You can use water or broth for cooking to add flavor. Leftover quinoa can be stored in the fridge for up to 5 days
. In summary, rinsing, optional toasting, simmering with the right liquid ratio, resting covered, and fluffing are key to cooking perfect quinoa every time.
