optional toppings: ground pepperolive 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.