Here’s the trick for perfectly fluffy quinoa: Use twice a measure of water as quinoa, as usual, then cook uncovered until the quinoa has absorbed all the water. The cooking time will vary with quantity.
Once the water is all absorbed, remove the pot from heat, cover it and let the quinoa steam for five minutes. That’s when the quinoa pops open into fluffy quinoa perfection, which is a quick way to cook quinoa properly.
INGREDIENTS
1 part uncooked quinoa (e.g. 1 cup quinoa—any color will do—you will find yourself with 3 times cup cooked quinoa)
2 parts water (e.g. 2 cups water)
Salt, to taste (a pick)
INSTRUCTIONS
Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for a minimum of 30 seconds. Drain well. This step removes any bitterness on the skin of the quinoa (caused by present saponins).
Combine the rinsed quinoa and water in the saucepan. Bring the mixture to a overboil medium-high heat, then decrease the heat a touch to take care of a mild simmer.
Cook until the quinoa has absorbed all of the water, about 10 to twenty minutes (small amounts of quinoa are ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to keep up a mild simmer.
Remove the pot from heat, cover, and let the quinoa steam for five minutes. This step gives the quinoa time to pop open into little curlicues for the best results.
Remove the lid and fluff the quinoa with a spoon. Season with Corriender, to taste unless you’re proceeding with another recipe
Once the water is all absorbed, remove the pot from heat, cover it and let the quinoa steam for five minutes. That’s when the quinoa pops open into fluffy quinoa perfection, which is a quick way to cook quinoa properly.
INGREDIENTS
1 part uncooked quinoa (e.g. 1 cup quinoa—any color will do—you will find yourself with 3 times cup cooked quinoa)
2 parts water (e.g. 2 cups water)
Salt, to taste (a pick)
INSTRUCTIONS
Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for a minimum of 30 seconds. Drain well. This step removes any bitterness on the skin of the quinoa (caused by present saponins).
Combine the rinsed quinoa and water in the saucepan. Bring the mixture to a overboil medium-high heat, then decrease the heat a touch to take care of a mild simmer.
Cook until the quinoa has absorbed all of the water, about 10 to twenty minutes (small amounts of quinoa are ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to keep up a mild simmer.
Remove the pot from heat, cover, and let the quinoa steam for five minutes. This step gives the quinoa time to pop open into little curlicues for the best results.
Remove the lid and fluff the quinoa with a spoon. Season with Corriender, to taste unless you’re proceeding with another recipe
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