Oh darn, I had cooked quinoa on hand and I skipped the first step (cooking quinoa) and misread the recipe and put only 1/2 cup cooked quinoa into the mixture. Baking now so I’ll find out! Maybe add cooked amount to recipe, in either the ingredient list or the first step?
In looking around online I've seen NYT say 1:4 and the Kitchn say 1:3. My guess is that different types swell more and it probably also depends on how long you cook it. I tend to drain mine as soon as the endosperm shows maybe 10 - 12 minutes rather than letting it go longer and absorb more. Also, I think the cream colored quinoa I have swells more than the red I have.
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Maybe add cooked amount to recipe, in either the ingredient list or the first step?