My go-to method for cooking quinoa so it’s perfectly cooked and fluffy. Use this quinoa in place of rice, for salads or as an easy side!
- 1 cup dry quinoa (any color)
- 1 3/4 cups water or vegetable broth
- 1/4 teaspoon sea salt
- optional toppings: ground pepper, olive oil fresh herbs, etc.
- Rinse: Rinse and drain quinoa in a fine mesh strainer. I have a hand-held one that works great.
- Cook: Place quinoa, water and salt into a medium saucepan and bring the mixture to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes.
- Serve: Remove from heat after 15 minutes and place quinoa in a large bowl to cool. Adding toppings before serving or use in any recipes that call for cooked quinoa.
- Store: Once cooled, place quinoa in an airtight container and store in the fridge for up to 5 days or in the freezer for about 1 month.
- Toast the quinoa before cooking – I rarely toast my quinoa unless a recipe calls for toasting, but it is a good way to bring out the oil and nuttiness of the quinoa, adding a depth of flavor. To toast quinoa simply rinse and drain well, then add the quinoa to your dry pot over medium heat and sauté the quinoa, stirring constantly for about 5 minutes or until the quinoa is aromatic, then add your water and salt and continue to cook according to the recipe.
- Cook the quinoa in broth instead of water – the flavor of the broth will add a depth of flavor to the cooked quinoa.
- Stir in toppings – once cooked you can stir in a variety of toppings to add flavor. I like adding a drizzle of olive oil, salt, pepper, chopped fresh herbs, lemon juice or a sprinkle of cheese.
- Category: Side
- Method: Boil
- Cuisine: American
- Serving Size: 1 cup
- Calories: 222
- Sugar: 0g
- Sodium: 13mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg