In the weeks since posting a couple of recipes using quinoa, I have received a lot of requests on how to properly cook it.
Preparing this gluten-free superfood couldn’t be any more simple. You will learn how to cook quinoa effortlessly and in less than a few steps!
Just like cooking rice, the ratio is usually 2 : 1 (two parts liquid to one part solid). Also like rice, you can substitute stock for water. Here is the easiest, fastest way to cook fluffy–not clumpy–quinoa:
Makes 2 cups
1/2 cup uncooked quinoa
1 cup water
Place quinoa and water in a saucepan, then bring to a boil; reduce heat to a simmer. Cover with lid and allow to cook for 10 minutes. Turn heat off and leave the covered saucepan on the hot element for another 5 minutes. Fluff with a fork.
That’s it! One important thing to note about quinoa is its tendency to become clumpy, or even waxy in texture after a couple of days. Unless it is baked in some form, salads, toppings and sides are best consumed within a day or two.
Another note: if you are wondering which brands are readily available, you have a couple of options. Bob’s Mill, though it ranks a little higher on the taste spectrum, is one of the pricier brands. I opt for truRoots (it can be found at Costco for about $10/12 oz. or 340 g.) or I buy it in bulk at my local grocery store. It can be expensive to buy quinoa in bulk, so only do this if you need measurements up to one or two cups. Hint: the bulk aisle is the only place where I have easily found both white and red quinoa. Just remember that a handful of grain will produce a mountain of cooked quinoa!
Quinoa recipes on this blog:
Moist Chocolate Cake (will knock your socks off)
Tabbouleh (light and refreshing salad)