Quinoa is a versatile, protein-rich grain that’s quick to cook and adapts well to both savory and sweet dishes. Before cooking, it must be rinsed to remove saponins—a natural coating that can make quinoa taste bitter or soapy if left behind. Domestic quinoa often needs just a quick rinse, while imported varieties may require several vigorous rinses until the water runs clear.
Quinoa can be cooked simply for a clean, grassy flavor, or toasted in a dry pan before simmering to bring out a deeper, nutty taste. Once cooked, it keeps well, freezes beautifully, and is easy to repurpose: stir into pilafs, toss with roasted vegetables and dressing for a quick lunch, or serve warm with fruit and honey as a breakfast cereal.
INGREDIENTS:
1 cup quinoa
2cups water (adjust as needed depending on your quinoa source)
METHOD:
Place quinoa in a fine-mesh strainer and rinse under cool running water until the water runs clear. Domestic quinoa may need only a quick rinse, while imported quinoa often requires multiple rinses. Drain well.
(Optional) For a nuttier taste, place the rinsed quinoa in a dry saucepan over medium heat and stir for 3–4 minutes until lightly fragrant before adding water.
In a medium saucepan, bring 2 cups of water to a boil. Stir in quinoa, cover, and return to a gentle boil. Reduce heat to low and simmer for about 12 minutes.
When all the water is absorbed and the grains look tender with little “tails” (the germ) unfurled, remove from heat. If water remains, continue cooking for another 1–2 minutes.
Remove the pan from the heat and let the quinoa sit, covered, for 5 minutes. Fluff gently with a fork before serving.
CHEF’S NOTES:
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If quinoa consistently turns out too wet, try cooking it a little longer, or slightly reduce the water next time.
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If it cooks up dry, add an extra ¼ cup water per cup of quinoa on your next batch.
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For consistent results, stick with the same source or brand once you’ve found the water ratio that works best.
RECIPES: Spicy Quinoa Pilaf, Curried Quinoa Salad
