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
- To prepare the quinoa, rinse it well in a fine mesh colander and let it drain until no more water runs from the bottom of the strainer. This takes just about a minute.
- Add the rinsed quinoa to a pot and add double the amount of filtered water or veggie stock, minus 1 tablespoon or so since there is liquid in the rinsed quinoa. (See example ratios above.)
- Set a timer for 12 minutes.
- Bring the pot to a boil, then cover and reduce heat to low and simmer for about 12 to 15 minutes until all of the liquid is absorbed and the little ‘tail’ of the quinoa has sprouted out. Check the quinoa at 12 minutes (the first time you make it check it at 10 minutes). If the water is all absorbed it’s done. If there is still water in the pan let it continue to simmer until the water is absorbed.
- Once the water is absorbed, remove from heat. Stir once then cover again and let it steam for 15 minutes—the quinoa will continue to absorb more water and become more fluffy.
- Fluff with a fork and use in a recipe, or let it come to room temperature and store in an airtight glass container in the refrigerator 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.
