How to Make the World's Best Quinoa
It is a high protein grain that cooks in under 30 minutes…can you beat that?
Over the past few years I have perfected my cooking method and it makes a big difference in the flavor and texture. If you have tried quinoa before and didn’t like it, try it my way before you write it off for good. I’m telling you this cooking technique yields the lightest, fluffiest quinoa!
Usually you can find both red and white quinoa in the bulk section of your grocery store. The red is a little crunchier and the white gets very fluffy. You really can’t go wrong.
First, measure out desired amount (I usually cook 1 cup at a time) of dry quinoa.
Boil a generous amount of water (as if making pasta).
While the water is heating up, rinse the dry quinoa in a sieve for 1-2 minutes under cold running water.
Add a hefty pinch of salt to the boiling water.
Pour rinsed quinoa into the boiling, salted water.
Boil uncovered for 10 minutes then drain and rinse again.
You can tell the quinoa is partially cooked because the grain is becoming translucent, but if you were to taste it now it’d be a little crunchy (or a lot…I’ve never actually tried it here!).
Bring about 2 inches of water to a boil in the same large pot. When the water is ready, dry the lid and wrap in a fresh, clean kitchen towel.
Place sieve on top of pot and cover with towel covered lid.
Wait patiently for 15 more minutes and then….DONE!
It seems like a lot of steps but it goes by fast. Once you get the hang of it you’ll be cookin’ up quinoa in no time. I usually try to steam a big batch on Sunday for the week. That way I can toss it in to salad or have it as a healthy side with absolutely no prep time. I’m sure you could make a big batch and freeze it too, but I’ve never tried that.
Enjoy 
{ 4 trackbacks }