HOW TO COOK QUINOA (simplest way!)
Are you interested in learninghow to cook quinoa perfectly every time? Look no further. You'll know how to doit most simply on this basic recipe and on the stovetop.Let's prepare this fluffy quinoa!
Equipment
- Saucepan
- Strainer
Ingredients
- 1 cup dry quinoa *see notes
- 2 cups water or vegetable broth or a combination of both.
- salt to taste optional.
Instructions
- Rinse the quinoa under cold running water, using a fine-mesh strainer or colander, for about 30 seconds. Drain well (some varieties are pre-washed or pre-rinsed, but I still follow this step to reduce the bitterness).
- Pour the quinoa into a medium saucepan with a lid. Add water** or vegetable broth, or a combination of both, and salt (optional). Bring to a boil over medium-high heat.
- Reduce the heat to medium-low, cover with a lid, and gently simmer until all the liquid has evaporated (15 to 20 min).
- Remove from the heat, and let the quinoa stand for 5 min, covered. Then remove the lid and gently fluff the quinoa with a fork.
- At this point, the quinoa is ready for enjoying it as is, or use it in your favorite recipe.
Notes
- * I’m using the white variety for this basic tutorial, the most regular one available in stores. With other common types, like red, black, or tricolor, the cooking time and the chewiness at the end can vary slightly. But you can follow the same steps; you maybe have to extend the cooking time a little more and add more liquid to cook harder varieties like the black one, for example.
- ** Optionally, before adding the water (or vegetable broth), you can toast the quinoa for a couple of minutes, occasionally stirring, being careful not to burn it.
- Store cooled leftovers in the fridge for up to 5-6 days. You can keep it in the freezer for up to 1 month.