Perfectly Cooked Quinoa
Perfectly cooked quinoa can be used as a base for delicious salads, breakfast porridges, pilafs – even baked goods and egg dishes. This easy method recipe yields grains that are fully cooked yet retain a hint of firmness. See recipe notes for adjustments if you prefer a softer end result.
Ingredients
- 1 cup (180g) uncooked quinoa (red, white, or a blend)
- 1¾ cups (14oz) water (may substitute broth or stock of choice), plus water for rinsing
- 1 tablespoon olive oil, butter or oil of choice (optional but adds flavor when eating plain)
- ½ teaspoon kosher salt (omit if cooking with broth)
Instructions
- Measure 1 cup of quinoa, and place it in a fine-mesh strainer. Rinse thoroughly with cold water. I swish the quinoa around with my hand and sometimes plunge it (carefully, so the grains don’t float out) into a bowl of water. The water should not appear cloudy. Drain well.
- Meanwhile, add 1¾ cups of water and oil, if using, to a medium pot with a tight-fitting lid. Bring to a boil, and then stir in the quinoa and the optional salt. Return to a boil, and then reduce the heat to maintain a gentle simmer and cook, covered, for 12-15 minutes. Check after 12 mixtures to see if most of the liquid has been absorbed. If it hasn't been, cover, and let simmer for a few more minutes. (See notes if you prefer a softer cooked grain and for general troubleshooting.)
Notes
• If all of the water has been absorbed and the quinoa is still not tender, add an additional 2-4 tablespoons of water and continue cooking. This can happen if the lid seal is not tight or a slightly rounded cup of quinoa was used.
• If you prefer a soft grain, you may start with 2 cups of water, following the same directions, and allowing for an extra 3-4 minutes of cooking time.
•To impart a toasted flavor, you may first sauté the rinsed and well-drained quinoa over medium heat. Cook, stirring constantly, for about 5 minutes or until the liquid has evaporated and you begin to smell a nutty aroma. When toasting, check the final cooking time several minutes early; in this method, the quinoa is already in the pot when the water is added and brought to a boil, so it cooks slightly faster. This method enhances the quinoa’s nutty flavor but, in the interest of time, I often skip this step and the quinoa still turns out beautifully.
•To quickly cool the cooked quinoa for use in salads, spread it evenly over a rimmed baking sheet and refrigerate, uncovered, until cool. Once cool, use in your recipe or store in a covered container to prevent the quinoa from drying out in the fridge.
• If you prefer a soft grain, you may start with 2 cups of water, following the same directions, and allowing for an extra 3-4 minutes of cooking time.
•To impart a toasted flavor, you may first sauté the rinsed and well-drained quinoa over medium heat. Cook, stirring constantly, for about 5 minutes or until the liquid has evaporated and you begin to smell a nutty aroma. When toasting, check the final cooking time several minutes early; in this method, the quinoa is already in the pot when the water is added and brought to a boil, so it cooks slightly faster. This method enhances the quinoa’s nutty flavor but, in the interest of time, I often skip this step and the quinoa still turns out beautifully.
•To quickly cool the cooked quinoa for use in salads, spread it evenly over a rimmed baking sheet and refrigerate, uncovered, until cool. Once cool, use in your recipe or store in a covered container to prevent the quinoa from drying out in the fridge.
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