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Quinoa is a small but mighty seed: Hearty, plump, protein-rich and gluten-free, use it as you might use rice or whole grains in salads and soups, or as a side. A ratio of one part quinoa to one-and-a-half parts water will create quinoa that’s fluffy with enough bite to maintain its shape. It’s important to rinse and dry the quinoa before cooking to remove its naturally occurring bitter, soapy coating. Optionally, you can also toast the quinoa — as with nuts or sesame seeds — to enhance the seeds’ nuttiness. Cooked and cooled quinoa will keep refrigerated in an airtight container for up to 5 days.
Ingredients
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1cup quinoa Salt
Directions
Rinse: Place the quinoa in a medium saucepan and cover with cool water. Use your fingers to agitate the seeds, then drain through a fine-mesh sieve. Repeat twice, shake dry, then transfer the quinoa back to the saucepan. (If your quinoa comes pre-rinsed, you can skip this process.) Grab 1½ cups of water and head to the stove. Dry and optional toast: Place the saucepan of quinoa on the stovetop over medium-high heat. Stir constantly until the quinoa is dry, 1 to 2 minutes. For a deeper flavor, continue to stir until the quinoa is fragrant and makes a continuous popping sound, 3 to 5 minutes. Reduce heat if the quinoa is burning. Cook: Add the 1½ cups water and a pinch of salt, stir to combine, then cover and reduce heat to low. Cook until the quinoa is tender and translucent, and a thin white tail appears on the seeds, about 15 minutes. Turn off the heat and let rest, covered, for 10 minutes. Fluff with a fork.
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