Everyone has their own method for how to cook quinoa ? but I’ve been using this method and it always comes out perfect. The grains are light, fluffy & soft, but not mushy. If you want to get a head start on the coming week, cook up a big batch and store it in the fridge for easy lunches and dinners.
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail that unfurls when cooked. It has a slightly nutty flavour and firm texture. Quinoa is easy to prepare and its fluffy texture and slightly nutty flavour make it an excellent alternative to white rice or couscous. When cooked, its grains quadruple in size and become almost translucent.
Quinoa can be prepared much like rice. It should usually be rinsed before use to remove its bitter coating, so check packet instructions. Roast for 5 minutes and add 1 & 1/4 cups water to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. Its done 🙂
You can find it in a variety of colors, like black, red, white, or a mix of all three, but each variety cooks in the same way. Lighter varieties have the mildest flavor, so if you’re trying it for the first time, I recommend starting with white before venturing on to red or black.
Quinoa – 2 cups
Water – 5 cups (1 & 1/4 cups water to one cup of grain)
Quinoa is coated in naturally occurring insecticides called saponins. They can give the grain a bitter taste and make it difficult to digest, so make sure to rinse quinoa in a fine mesh strainer before putting it on the stove. Once you’ve rinsed it, you’re ready to cook :).
Add washed quinoa in pan and roast for 5 minutes on low heat. Then add water and cook cover, and reduce the heat. Simmer for 15 minutes until all the water is absorbed.
Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with spatula or a fork.