I have to admit that I used to make a lot of soggy, heavy, or burnt quinoa. I used to think that getting fluffy, perfect quinoa was some sort of accidental unreplicable magic that only happened when the stars and planets were in perfect alignment. I used to just cook quinoa like pasta in an unmeasured pot of water and then toss it in a strainer. No. Let me share with you my secrets for how to cook quinoa perfectly EVERY time.
Three Tips for Perfectly Cooked Quinoa:
- Measure! It’s also important to take the time to measure out a 1:2 ratio.
- Simmer: Cook on low heat, uncovered, and when the water is almost gone put a lid on it and set it aside for a bit. Voila! Perfect fluffy quinoa.
- Steam: Remove it from the heat after cooking and let it sit, covered with a lid for 5-10 minutes so it steams and fluffs itself up. Works every time.
To Rinse or Not to Rinse?
Many people like to rinse quinoa before cooking it, because the grains have a natural coating, called saponin, which can make it taste bitter. I don’t usually bother, because most store bought quinoa is generally pre-rinsed. However, if you are finding that it has a bitter taste, just place it in a fine mesh strainer and run it under water until the water is clear.
How to Cook Fluffy Quinoa Every Time:
How to Cook Quinoa on the Stovetop
- If you want your quinoa to be fluffy and light, take the time to measure out a 1:2 ratio of quinoa to water in a saucepan or small pot.
- Simmer it on low heat, covered with a lid, for 15-20 minutes, or until the water is almost gone.
- When the water is gone but before it starts to stick, turn off the heat and keep it covered it with a lid. Let it sit for 5-10 minutes to let it steam inside the pot from the residual internal heat. This is important for letting the quinoa steam and fluff itself up. It works every time!
- Fluff it with a fork and store in a covered container in the fridge until ready to use.
How to Cook Quinoa in the
When cooking quinoa in the