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!
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.
Please enter a valid email address.
Well played. You deserve a cookie.
The most effort you'll exert will be flipping it on the grill
Start Your Marinades
Add Bitters to Your Juice (Really)
Reusable Baggies (& More Smart Storage)
You Say You Hate These Foods?
Pre-order Amanda & Merrill's Cookbook!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.