Description
Dry quinoa almost doubles in volume when cooked. The general ratio for how to cook quinoa is 2 parts liquid to 1 part quinoa. Using this trick, use just slightly less liquid than the 2:1 ratio calls for as there will already be water in the quinoa from rinsing it. Use water for plain quinoa to use in sweet or savory dishes. Use veggie stock or chicken stock to give your quinoa more flavor in savory dishes. Use bone broth to add even more protein to your quinoa.
Ingredients
For 1/2 cup total cooked quinoa (2 servings):
- 1/4 cup uncooked quinoa
- 1/2 cup (minus 1 tablespoon) filtered water or stock
For 1 cup total cooked quinoa (4 generous servings):
- 1/2 cup uncooked quinoa
- 1 cup (minus 2 tablespoons) filtered water
For 2 cups total cooked quinoa (8-10 servings):
- 1 cup uncooked quinoa
- 1 3/4 cups filtered water (that's 2 cups minus 4 tablespoons)
Instructions
- Rinse quinoa well in a fine mesh strainer and let it drain for about 30-60 seconds.
- Add to pot with just under 2 parts water or veggie stock per 1 part quinoa (e.g. 1 cup quinoa + slightly less than 2 cups liquid).
- Bring to a boil, then cover, reduce heat to low, and simmer for 12–15 minutes, until all water is absorbed and the quinoa “tail” appears.
- Remove from heat, stir, cover again, and let steam for 15 minutes to fluff up.
- Fluff with a fork and serve, or cool to room temp and store in the fridge up to 5 days.
Notes
Always set a timer and/or stay by your pan. Since we’re cooking all of the water out of this dish it can burn and stick to the pan. The timer is a great reminder to check it. At the very least, stay in your kitchen or near the pan to prevent burning it.
