Instructions

1. 1

   Rinse the quinoa: Place the quinoa in a fine-mesh sieve and rinse it thoroughly under cool running water. While rinsing, use your hands to gently rub the quinoa. This process helps eliminate the natural coating known as saponin, which can impart a bitter or soapy flavor.

2. 2

   Toast the quinoa (optional): For a nuttier flavor, you may choose to toast the quinoa in a skillet prior to cooking. Heat a small amount of olive oil or butter in a skillet over medium heat, then add your rinsed quinoa. Stir it for about 1-2 minutes until it becomes aromatic.

3. 3

   Cook the quinoa: In a medium-sized saucepan, mix together the quinoa, water, and salt (or broth). Bring the mixture to a boil over medium-high heat. Once it reaches a rolling boil, decrease the heat to low, cover the pot, and allow it to simmer for 20 minutes, or until all the liquid has been absorbed. Stir occasionally to avoid sticking, adding more water if necessary.

4. 4

   Let it rest: After the quinoa has absorbed all the water and is fully cooked, take the pot off the heat and let it sit, covered, for about 5 to 10 minutes. This resting period allows the quinoa to steam, resulting in a fluffier texture.

5. 5

   Fluff it with a fork: Once the resting time is complete, remove the lid and gently fluff the quinoa with a fork to separate the grains.

Nutrition Information

Notes & Tips

• You can store it in the refrigerator up to 4 days. This recipe yields 4 cups.
• You can store it in the refrigerator up to 4 days. This recipe yields 4 cups.