There was a time when I thought I hated quinoa; that its chewy and almost-crunchy texture just wasn’t for me. Over the years, however, I’ve experimented to find the perfect quinoa-to-water ratio and cooking time for the foolproof method of how to cook quinoa that actually turns out soft and fluffy every single time. If you like crunchy quinoa, this quinoa recipe is probably not for you!
Yes, today’s how to cook quinoa recipe might not be the most interesting recipe ever posted… but it’s the base for a few other (more exciting) recipes I hope to post soon: breakfast quinoa, quinoa chocolate chip cookies, and quinoa pancakes.
- 1 cup raw quinoa (160g)
- 3/4 tsp salt
- 2 1/2 cups water
How to cook quinoa: In a strainer, rinse quinoa well. Drain. Now combine the raw quinoa with the other ingredients and bring to a boil uncovered. When it starts to boil, cover and simmer (or cook on low if your “simmer” is too gentle like mine is) 20 minutes or until the water is absorbed and quinoa is light and fluffy. NOTE: When found in nature, quinoa has a coating of bitter-tasting saponins. These occur naturally in the quinoa to prevent insects from eating the plant. Most packaged quinoa will be pre-washed; however it is always a good idea to wash the quinoa again just in case.
Questions of the Day:
Do you like quinoa? And do you have any favorite quinoa recipes?
Oddly enough, I think the only quinoa recipe posted on this blog so far is the Healthy Tator Tots. Be on the lookout for more quinoa recipes to be posted in the near future. Also, in your comments please feel free to leave links to your own favorite quinoa recipes if you wish.
LINK OF THE DAY: