How do you cook quinoa?

  • 1891 views
  • 4 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
a Whole Foods Market Customer

Rinse 1c quinoa in a fine-mesh strainer, rubbing and swishing it vigorously with one hand for at least 2 minutes (this will remove bitter compounds from the surface). Dry and toast quinoa in a saucepan with a drizzle of olive oil. Cook, stirring about 1 minute. Add 2c water and 1/4 tsp salt. Bring to a rolling boil, then reduce to a simmer, cover and cook 15 minutes. Without uncovering, remove from heat and let stand 5 minutes. Fluff gently with a fork and serve. 1c dry quinoa makes 3c cooked.

Review our Code of Conduct
Don't send me emails about new comments
pierino
pierino October 6, 2012

A couple of things here; the boxed varieties of quinoa don't need to be rinsed. If you are buying from the bulk bins it is a good idea. But a rolling boil? Absolutely no. Bring the water just to a simmer. After that you are cooking it like it's rice and it will cook up in a shorter amount of time. The germ (that little spiral thing) will show through the grain----and skip that toasting step, Completely not necessary.

Review our Code of Conduct
Don't send me emails about new comments
Reiney
Reiney October 6, 2012

Yeah I agree with Pierino - You can go through all the steps that WFM customer outlines, but it starts to make the process a bit more high maintenance than it needs to be. Quinoa is hard to screw up, unlike rice, and I find the water ratios vary depending on which quinoa I use. So I chuck it in with 2:1 cold water to quinoa with a 3-finger pinch of salt, bring to a simmer and stir occasionally, adding water if need be until it's ready. If you add too much water just drain it at the end. Easy.

Review our Code of Conduct
Don't send me emails about new comments
a Whole Foods Market Customer

The toasting may not be "necessary," but like a rice pilaf, adds a great layer of flavor. Try it sometime.

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52