A foolproof recipe for making perfect, fluffy quinoa for adding to salads, stir-fries, bowls, and even breakfast dishes and so much more.
Ingredients
- 1 cup quinoa, tricolor, red, white or black
- 1 3/4 cups water, vegetable broth or chicken broth
- salt , optional to taste
Directions
- Rinse the quinoa: Put the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. While rinsing, rub the quinoa with your hands. This step is to remove the natural coating of quinoa, called saponin, which can make it taste bitter or soapy.
- Toast the quinoa (optional): You can toast the quinoa in a skillet for a few minutes before cooking it to get a nuttier flavor. Heat a bit of olive oil or butter over medium heat, then add your drained quinoa. Cook, stirring, for about 1-2 minutes, until it starts to smell fragrant.
- Cook the quinoa: In a medium saucepan, combine the quinoa, water and salt (or broth). Bring the mixture to a boil over medium-high heat. Once it's boiling, reduce the heat to low, cover. Let it simmer 20 minutes or until all the water has been absorbed. Check it occasionally to prevent burning and add more water if needed.
- Let it rest: Once the quinoa has absorbed all the water and it's cooked, remove the pot from heat and let it sit, covered, for about 5 to 10 minutes. This step allows the quinoa to steam and makes it fluffier.
- Fluff it with a fork: After it's rested, uncover and fluff the quinoa gently with a fork to separate the grains.
