How to Cook Quinoa

 
Share this:
facebooktwitterpinterestlinkedin

 

Dried quinoa

 

 

Quinoa is an easy and fast grain to cook (15 minutes cooking time).

 

Before cooking, you will need to rinse your quinoa because it has a slightly bitter coating (called saponin) which is naturally present to prevent the quinoa from being eaten by small animals, like birds and insects.

 

Rinsing quinoa can be a little frustrating because it has a tendency to float in the water. I have found that the easiest way to rinse quinoa without losing too many grains is to pour the dried quinoa into a fine colander and then put the colander in a slightly larger bowl. Place the bowl in the sink and then fill the bowl with water. Swish around the quinoa, and then lift the colander up out of the water with all of the quinoa still in it.

 

Once cooked, you can freeze your quinoa for upto 3 months. I recommend storing it in small batches so that you can easily defrost just the right amount for your quinoa salads. 3 cups of cooked quinoa is usually good as the base for a salad for 4-6 people.

 

[Note: These are general instructions which should work most of the time. It is recommended that you follow the instructions on your packaging if they differ from my instructions below.

 

 

HOW TO COOK QUINOA

 

1 cup of dried quinoa =  3 cups cooked quinoa

 

  1. Rinse 1 cup of quinoa well and then drain. Because dried quinoa grains have a tendency to float in water, I have found that the easiest way to rinse quinoa without losing too many grains is to pour the dried quinoa into a fine colander and then put the colander in a slightly larger bowl. Place the bowl in the sink and then fill the bowl with water. Swish around the quinoa, and then lift the colander up out of the water with all of the quinoa still in it. Rinse it three times. Then put it into a small saucepan.
  2. Boil about 2 cups of water in your kettle. When the water has come to the boil, measure out 1&1/2 cups boiled water and pour it into the saucepan with the quinoa. If you want to infuse some extra flavor into the quinoa, you can boil it in stock instead of water.
  3. If I am using plain water, I like to add 1 tsp of salt and 1 dried bay leaf at this point.
  4. Cover the saucepan with a lid and bring it to the boil (this should happen quite quickly since you are using freshly boiled water. Reduce the heat to low and allow the quinoa to simmer for 15 minutes.
  5. Remove the pot from the heat and let it sit (covered) for 5 minutes.
  6. Fluff the quinoa with a fork. Eat immediately (ie. as a substitute for rice), or spread it on a platter and allow it to cool in order to make a salad with it.
  7. Cooked quinoa can be frozen for upto 3 months. I recommend storing it in small batches so that you can easily defrost just the right amount for your quinoa salads. 3 cups of cooked quinoa is usually good as the base for a salad for 4-6 people.

 

Find Quinoa Salad Recipes here! 

 

Follow Me:
facebooktwitterpinterestlinkedinrssyoutubeinstagram

Share this:
facebooktwitterpinterestlinkedin

Comments