🔕 🔔
Loading…

My Basket ()

All questions

What's the secret to fluffy Quinoa?

I've made http://food52.com/recipes... and One Pot Quinoa with Kale (which I love) but my Quinoa is dense, not fluffy and light looking like the photos. So is there a secret to cooking it to make it light and fluffy?

asked by Susige over 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

16 answers 12729 views
69f8a2c5 e126 4079 9bec 23f9e24e7e1d  stringio
added over 4 years ago

My best quinoa is made by using 1 cup quinoa to 1 1/2 or 1 3/4 water. The standard 2 cups water to 1 cup quinoa always come out to mushy for me. Anywhere in between the amount listed above, I always get perfect fluffy quinoa. Method: Add the water and quinoa to a medium pan, bring to boil, cover, turn heat to low and simmer for 15 minutes. Once done, remove from heat, uncover and let set for another 15 minutes to absorb all the water. Fluff with fork and serve as you like. Perfect quinoa!

27638469 8f5e 4177 96e2 6285b658961c  p9194390

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 4 years ago

When you let the cooked quinoa stand, per instructions above, I let it sit for 15 minutes with a towel covering the quinoa, covered by a lid. The towel absorbs the moisture and your quinoa stays warm. And cook until the quinoa shows its threads. 15 minutes is too long for me for cooking, because the quinoa turns mushy.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Thank you Julie and SKK. I think I'm adding too much water (2 cups) and letting it cook too long. I'll try again following your suggestions.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

C129441c f15b 4f1a a9a5 fba056140e17  img 4680
added over 4 years ago

Try leaving the lid off while cooking the quinoa and stir the pot. I used a box of quinoa that gave its cooking instructions this way and thought my quinoa came out more fluffy than usual!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Try cooking ass you would long-grain rice, in the smallest possible heavy-bottom pan, with minimum water, i.e., 1.5 x water by volume as grain by volume. Let it boil, turn to low and allow small "pinholes" to pock the surface; cover with tightly-fitting lid and steam on low about 10 minutes. Let set 10 minutes covered; fluff with fork.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added over 4 years ago

Saute the quinoa in a little oil until you smell a nutty aroma - maybe 2 to 3 minutes. Then proceed with using less water than normal, and follow suggestions above.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

Speaking only for myself of course, I don't think "fluffy" quinoa is a desirable thing anymore than "fluffy" rice would be. Quinoa should be soft but still a bit toothsome. Some of my neighbors just hammer it to death where it just becomes mush. Yes, you should see that little spiral germ in there. It's done. It should be just a bit beyond al dente.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 4 years ago

I agree with Pierino! Love it just a little underdone. As soon as the spiral shows itself, really. And the flavor is really great when you toast it a little per Bevi.

69d2403d 88f4 4b72 b0b9 84a21f4d0561  img 1445
added over 4 years ago

I just noticed that you are now a trusted source on 'Tough Love.' Haha, I love it!

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

Yeah, pierino made Gordon Ramsay cry.

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 4 years ago

I am still using he 2:1 ration of water to quinoa, but I've improved the outcome by putting a towel over the finished quinoa, heat turned off and lid on -- as SSK describes.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I shall try again this weekend and expect better results. Since I've only eaten the Quinoa that I've made, it didn't dawn on me until I saw some beautiful photos of cooked Quinoa that looked nothing like mine that I was doing something wrong. So thank you everyone for helping me out with your suggestions! I think I was adding too much water and cooking it too long - it was mushy and dense.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

69f8a2c5 e126 4079 9bec 23f9e24e7e1d  stringio
added over 4 years ago

Hope you get your perfect quinoa on your next try! I have no doubt that with all these suggestions you will hit your mark. I LOVE Bevi's idea of toasting the quinoa a bit before adding the water. It's a great idea and I will try that next time.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2fcc5158 5a69 4f42 b300 8fdd5a189cb0  2011 09 14 1316024813
added over 4 years ago

using my zojirushi rice cooker is my secret! fluffy every time, using the quinoa package directions!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7e0b313d 12d6 4069 b603 221b729e5e7a  dsc 0034
added over 4 years ago

I think soaking also makes different. Try to soak it for at least 30 minutes

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 4 years ago

If a picture is worth many words, check here -- http://www.thekitchn.com...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.