I have a question about the recipe "One Pot Kale and Quinoa Pilaf" from deensiebat.
My quinoa was mushy and it stuck together when I tried to fluff it. Boo!
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hardlikearmour is a trusted home cook.
Hmmm.....that stinks! I've made this before with good results. It has the same proportion water to quinoa that the product I have uses for cooking plain quinoa. Though, mine has you cook the quinoa uncovered. Maybe try reducing the water or cooking the quinoa w/o a cover (until you add the kale.)
Hmm, I cooked this last night and mine wasn't mushy either. My quinoa called for 1 2-1 ratio (2 cups liquid/1 cup quinoa). Check your box/bag and see what the ratio is.
It says 2:1 ratio too. I wonder if the type of pot makes a difference? Are you using a heavy pot like le creuset/other cast iron? Or just a normal saucepan?
I used a regular saucepan.
What I have learned about cooking quinoa from Martha Rose Shulman is fool proof. Tthe first step is to let it sit in cold water for 5 minutes , then drain through a strainer and rinse until the water is clear. Then toast the quinoa in a pan over medium high heat until the grains have separated and begin to smell fragrant. Then add the warm water or stock and salt - it will boil quickly - reduce heat to low and cover and simmer for 15 to 20 minutes until the quinoa is tender and displays a thread. Drain it, return to the pan, cover with a clean dish towel replace the lid and let it sit undisturbed for 10 minutes. It is always perfect and never mushy.
How could you incorporate the Kale from the one-pot Kale and Quinoa recipe if you use this method?
Thanks so much for the feedback everyone. SKK: I shall surely try your method as I love quinoa and am sad I can never achieve the perfectly fluffy effect. Now I think I will be able to!
Sorry to hear about the mush! Usually this template is pretty fool-proof for me, although every lot of dried grain can vary. You can experiment cutting down the water slightly.
With this recipe I follow deensiebat's instructions and it's been delicious each time, but if I'm making quinoa on it's own or to add to another recipe, I cook it more like pasta - use plenty of water or stock and then as soon as the sperm shows, drain it into a fine mesh colander. It stays nice and firm that way. I do rinse first and I'm intrigued by toasting it first. I'll try that next time.
I found that for some odd reason the 2:1 ratio doesn't work for me. I do 2 cups quinoa to 3 2/3 c water, bring to a boil, then simmer 15 minutes then after that amt of time I cool my quinoa by dumping it on a rimmed cookie sheet.
Can any of you tell me how you rinse the quinoa without losing half through the sieve? I am careful but always lose a lot of it....and since I buy it in the bulk bins, I really do want to rinse it well beforehand. thanks
@tota - I have a very, very fine sieve. You can also use cheesecloth.
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