July 19, 2014


How To Cook Quinoa

What You Need

1 cup quinoa (any variety — white or golden, red, or black) 
Olive oil (optional) 
2 cups liquid, such as broth or water
1/4 teaspoon salt (optional)
Fine mesh strainer
2-quart saucepan with lid


1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.
2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
Why rinse quinoa? Rinsing removes quinoa's natural coating, calledsaponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional rinse at home. Some cookbooks suggest soaking the quinoa but, in our experience, this is unnecessary.
3. Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
4. Add liquid and bring to a boil. Stir in the liquid and the salt (if using) and bring to a rolling boil.
5. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
7. Fluff and eat! After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)
Additional Notes: 
• One cup of dried quinoa yields about 3 cups cooked. 
• Some people like to add olive oil, butter, salt, or pepper. Cooked quinoa can also be used as the basis for pilafs, salads, breakfast porridges, and more.


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