It's one of the most delicious, fast-cooking lunch staples we know. Drain in a fine mesh sieve, but save water and return it to the pot. Fluff the quinoa gently with a fork, and serve. Bring the mixture to a boil over medium-high heat. Works like a charm every time. I have been rinsing in a strainer, heating it up till the grain is partially white, sort of like what you do with rice, and using only 1 1/2 cup per cup of quinoa. Just another way to cook your quinoa! I do a 1:1 ratio of quinoa to liquid. I'll have to try this! Step 4: Fluff with a fork and enjoy! This will take 10 to 15 minutes. After five minutes, use a fork to fluff the cooked quinoa then use in your favorite recipes. For the purposes of this post, that would be 2 cups quinoa to 3 cups liquid. What Setting Do I Cook Quinoa In A Rice Cooker? Cover with a folded kitchen towel and the pot lid. Yum. )Â, Place a pan over medium-high heat and add the quinoa. Place the quinoa in a bowl and cover it with cool water. Fluff it with a fork: Open the lid and fluff the quinoa with a fork. Place quinoa and 1 1/2 cups water in a medium saucepan. Use a slotted spoon to flip the quinoa around and ensure that the quinoa is thorough rinsed. It is very important to thoroughly rinse quinoa as the outer coating of quinoa is bitter. 6) After 15 minutes, turn heat OFF and open the lid. Add the liquid, bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes. Turn off the water, then gently shake off any excess water. I do toast it in a skillet while bringing the water to a boil; add some salt to boiling water and whisk in the quinoa. Quinoa is known as a superfood and for good reason. Many people think that quinoa is a grain, but it is actually a tiny seed that is filled with protein, has loads of fiber, contains essential amino acids, and has high levels of antioxidants. The clean towel is a great way to let it rest - which is really important - before serving. http://www.alexandracooks.com/2013/04/03/quinoa-with-walnuts-radishes-spring-onions/. Set the sieve over the pot. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. Pour uncooked quinoa into a fine-mesh sieve and put it under cold water for a few seconds. This finishes the cooking process and gives the quinoa a fluffier texture. OK, thank you so much for bringing this to our attention. Lower heat to a simmer, cover the saucepan with a lid and cook covered for 15 minutes. " Which other seeds (or grains, or starches, or grainy starchy seeds) can claim such lofty diplomatic status? If there’s water left in the pot when the quinoa is finished cooking, you can drain the quinoa or, leaving the heat on, uncover the pot and let the last bits of water boil off. 9) Your quinoa is now READY to serve (and eat! Other people don’t soak or rinse their quinoa at all. Place 1 cup of quinoa in a sieve and rinse under cold water until the water runs clear. Toasting is optional, but it will make your quinoa more flavorful.Â. Either soak quinoa overnight in 2 cups of water or rinse quinoa as you massage it to remove the bitter saponin coating. I used to work at Food52. Thanks for this, I will try it tonight. If so, would the ratio be the same as cooking it in water? Here’s how to fluff up your favorite starchy seeds. If heardo of it, but what IS IT? 8) If too moist re-cover and leave for 5 minutes with HEAT OFF!! Cook instead with a 1 part grain to 1.5 parts liquid ratio. So I made an 'herbish salad' with a little diced vegetables, and mixed in a generous amount of feta. It's been coming out great! Quinoa is the indisputable wunderkind of the grainy food world, so much so that the UN General Assembly declared 2013 the "International Year of Quinoa. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed. I use bay leaf too! … Now I'm thinking of making too much quinoa every time, and freezing in portions, so I'll have it any time I want a binder/extender. Some things need to be tried. Here's how to fluff up your favorite starchy seeds. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed. When the liquid has absorbed, slide the pan off of the heat and cover with a lid for five minutes. This is my favourite, by a mile, ground meat extender. Drain well. Remove the pan from the heat and keep the lid on. With a nutty flavour and light texture, it's a great addition to fresh salads and soups. Fluff the quinoa with a fork and transfer it to a bowl. A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week). I used to have mushy quinoa problems but since I've been following Alexandracooks's method (from Ottolenghi) I've had no problems. In a pan, combine water, salt, pepper, a clove garlic, and bring to a boil. Place one cup of quinoa into a very fine mesh strainer and rinse thoroughly under a continuous stream of running cold water. It gives a subtle, hard-to-identify but quite pleasant background flavor. I have had the unfortunate experience of mushy quinoa when I cooked it too early and then let it sit in the pot with the lid on.  Â. Tell us in the comments! Bring to a boil over high heat. Let the quinoa simmer for 20 minutes and then turn the heat off and let the quinoa sit in the pot with the lid on for at least 20 minutes. Cover the quinoa with cold water, rinsing it thoroughly. How to cook quinoa: 1 cup uncooked quinoa needs 1.75 Cups of liquid (the box says 1 cup quinoa to 2 cups liquid – but for me, if you do a 1:2 ratio, you end up with gummy, paste-y quinoa) Full, printable recipe below – just scroll down to the recipe card! I had company this week, and lots of fresh herbs in the garden. How's this for ignorance? Cooking quinoa with the same liquid to grain ratio as rice (1 cup grain, 2 cups water) is the biggest culprit in the battle for fluffy quinoa. I let it cook 20 minutes and then let it sit steaming in the pot for at least another 5. Chill if you want . Here's how to make your quinoa perfectly fluffy, every time: Prepare the quinoa. Toast the quinoa, stirring frequently, until it smells nutty and is slightly darker in color.Â, If you’re starting with wet quinoa, this will be a slower process, as you’ll have to allow time for any excess water to evaporate and for the quinoa to dry; it might take up to 10 or 15 minutes. Put the lid on the pot and turn the heat to low. Let it soak for 5 minutes or so, then use a fine mesh sieve to rinse the quinoa until the water runs clear. I also like to add a bay leaf. Then, mix in any dressing you like and serve it with your choice of sides, such as roasted vegetables, chickpeas, or herbs.For a heartier meal, eat the black quinoa with seafood, a roast, or kebabs. Food52er SKK brought Martha Rose Shulman’s method to our attention, and it yielded quinoa so wonderfully aerated that it’s a pleasure to run our forks (and our fingers) through it. Here's how to make your quinoa perfectly fluffy, every time: Prepare the quinoa.Place the quinoa in a bowl and cover it with cool water. What the HELL IS quinoa????!!! This method makes deliciously flavored grains. What are your tricks for cooking quinoa? Quinoa is also filled lots of vitamins and minerals that are … Continue reading How to Cook Quinoa Perfectly: Fluffy and Light Done! I do not soak or rinse quinoa. This will explain: http://wp.me/p40gKT-1uL. The reminder to use the clean kitchen towel is right on target - wish I had remembered that trick from cooking rice. If using for salad, spread on a sheet pan to cool and dry out a bit, then proceed. So next day, I made a mixture 1/2 leftovers, 1/2 ground meat, only adding more salt, pepper, and very finely grated garlic, and stuffed it into very large red peppers. Gently fluff the quinoa with a fork to separate the grains before serving. Using a very heavy, enamel-coated cast iron pot and turning the heat way down to simmer works for me very well. Bring to the boil over high heat. Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.Â. Then, bring two parts liquid to one part quinoa to a boil (roughly 20 minutes) on high heat Take the pan off the heat, remove the lid and cover in a clean tea towel for 10 minutes. Using a regular old fork to fluff the quinoa keeps the individual grains separate instead of mashing them together. Add rinsed quinoa to plenty of boiling salted water. See what other Food52 readers are saying. Refrigerate leftover black quinoa in an airtight container for up to 5 days. Rinse your quinoa under cold water and add it to the boiling water. Stand, covered, for 10 minutes to steam. After dinner, you can add your favourite herbs and some feta, and have it for lunch next day as a room temperature salad. Fluff the quinoa with a fork before you serve it. Simmer for 15 minutes. I rinse the grains, toast them with smoked paprika, turmeric and ground ginger and then add the water. I also boil with a pat of salted butter. Quinoa's very healthy, (high in protein) not starchy, and versatile. Begin by rinsing the quinoa until the water runs clear. Love quinoa. *** Ingredients (serves 4) 1,5 cup quinoa (ca. Reduce heat to low, cover, and steep for 15 minutes. Fluff as suggested and enjoy it. Shoveling through a bowl mushy quinoa can feel like digging through a bucket of wet sand. To cook 2 cups of quinoa, toast it first. 4) As the quinoa heats up to a boil, add your seasonings. The lid will trap the heat and the dishtowel will absorb excess moisture. What does it taste like? It's relatively inexpensive and easy. It ALL sounds delicious; the stuffed peppers sound wonderful. While your at it you should make the Quinoa, chicken, roasted brussels sprouts, apples, and raisin salad- amazing- here is the link - http://www.inallofhersplendor.com/2014/03/20/the-goddess-quinoa-salad-recipe/. Rinse quinoa in a sieve, under cold running water. About a … Uncover — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Use … Pour in the quinoa and stir well, then let the quinoa come back to a simmer. Cook for 15 minutes or until the liquid is absorbed. Though what you buy in grocery stores is pre-rinsed quinoa, another run under the faucet doesn't hurt. Steam for another 10 mins. Put 2 cups of quinoa in a bowl that will hold at least 6 cups. Serve. I've always cooked a cup of quinoa in 1-1/4 cups of liquid. The quinoa should still have some bite to it. Quinoa is often called the "super grain" because it contains more protein than any other grain. Help lower the cost of your shop with our weekly half price specials, Down Downs and catalogue deals. Several of us here at Kitchn like to make a big pot of quinoa on the weekends and eat it throughout the week with curry, grilled vegetables, or braised meat. Let it soak for 5 minutes or so, then use a fine mesh sieve to rinse the quinoa until the water runs clear. Remove the pan from the heat and keep the lid on. Place 1 cup of quinoa in a sieve and rinse under cold water until the water runs clear. (Does it taste like brown rice? 3. (If you don’t have the time to toast the quinoa, simply add the dry or rinsed quinoa to the pot with the liquid and bring it all to a boil). Quinoa grows with a bitter-tasting, protective coating called saponin. When the quinoa is finished, you’ll see that the seed is translucent and the germ is a thin white circle around it. ). Uncover the quinoa and fluff it with a fork so that all of the grains can breathe some fresh air.Â. Place the quinoa in a large saucepan with 3 cups of water. :-). Remove the lid and use a fork to toss the quinoa gently. But even though you know that eating quinoa should be a positive, enlightening experience -- like eating clouds (but with a bit more crunch) -- have you ever paused and secretly, shamefully thought to yourself, "Boy, this is overrated"? Fluff the quinoa gently with a fork and serve. Remove the pot from the heat. Have also sautéed onion or shallots and garlic and then added the quinoa - it's totally versatile - just experiment. Today: No one likes soggy quinoa. Shake off any excess water before starting your recipe. ;o). Give it time to rest: Return the quinoa to the pan and lay a clean dish towel close to the surface of the grains, then replace the lid on the pot and allow the quinoa to sit for 10 to 15 minutes. Here’s a critical step: While package instructions might suggest that you use 2 cups of liquid for every 1 cup of quinoa, our community members have found that using 1 1/2 to 1 3/4 cups of liquid for every cup of quinoa yields better results. I have to put raisins currants or other sweet fruit in it and mix in asian spices: cinnamon, cardamom, cumin, turmeric, curry, like that. Your quinoa should smell nutty and be very easy to fluff with the tines of a fork—if there's still water at the bottom of the saucepan, give it a little more time on the heat, uncovered. (Note that pre-soaked quinoa might require less water.). My suggestion is to buy a small amount, maybe just a cup of it, from the bulk food dispenser. It's food, good for you and stress free - cooking and eating are suppose to be fun. Find a store nearby based on your location, © Copyright Coles Supermarkets Australia Pty Ltd. Watch your water ratio.When the quinoa is toasted, add your cooking liquid, be it water or stock. Today: No one likes soggy quinoa. If it's cooked right, quinoa has a lovely nutty flavour. It just adds a little sumpin' sumpin' to whatever grain you use. This finishes the cooking process and gives the quinoa a fluffier texture.Gently fluff the quinoa with a fork to separate the grains before serving. While this might differ from one rice cooker brand to another, the quinoa rice cooker setting I use in my Aroma (8 cups) rice cooker (affiliate link) is the “White Rice” setting. Wow. Turn off the heat and let sit with the lid on to steam for … Here's how to cook great quinoa not mushy or bitter, but delicate and perfectly fluffy. Bring to a boil, cover, and reduce the heat. Using a fine mesh strainer, drain and rinse your quinoa until the water is clear and it’s not foamy anymore. Boil 10 mins. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Stand, covered, for 10 minutes to steam. Cook the quinoa at a low simmer until all the liquid has absorbed. Rinse it. It was a hit, and half the guests had 2nd helpings, but I'd purposely made tons. C'mon, try it! American demands for quinoa have made the prices skyrocket for folks living in Bolivia and other countries who depend on quinoa as a staple of their diet, not just a trendy healthy side dish. Bring back to boil, cover and simmer between 8-12 minutes depending on amount and freshness. Quinoa is often called the "super grain" because it contains more protein than any other grain. Remove the pan from the heat and keep the lid on. This finishes the cooking process and gives the quinoa a fluffier texture.Gently fluff the quinoa with a fork to separate the grains before serving. Add the quinoa and reduce heat to medium/low. Combine the quinoa and water in a medium pot. Simmer it for 15 to 20 minutes and let it sit off heat covered for 5 minutes. Stand, covered, for 10 minutes to steam. Then use 2 cups of water or other liquid and 1 cup of quinoa. And remember to be vigilant about only buying US grown quinoa! Very helpful post! Check out my comment above for a different cooking technique - I promise it works :). We've been big fans and eating it several times a week - basically we have given up rice and use quinoa or couscous or wheat berries - anything but white rice. Cook for 15 minutes or until the liquid is absorbed. (Some people claim that soaking the quinoa improves its texture, helps to break down the harder shell of the individual seeds, and, like rinsing, removes the bitter saponin resin. When quinoa’s good, it’s good, but when it’s bad -- soggy and water-logged -- it’s really bad. The cooked quinoa will continue to release steam during this time, which will ensure your grains are light and airy. Drain and rinse until the water runs clear. Quinoa is the indisputable wunderkind of the grainy food … Have you tried cooking quinoa in low-sodium chicken broth instead of water? I realized that it might be useful to write a seperate blog post on how to cook fluffy, tasty quinoa, so you could easily find back the way to do this. Allow to … It'll yield enough that you can try in 3 or 4 different ways, like hot, with diced cooked carrot or other veg. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). I destest brown rice I'm not a fan of wet brown cardboard...although I heard brown cardboard is higher in insoluable fiber than white cardboard)... Quinoa is a grain, it's gluten free and high in protein. Reduce the heat to low and cover with a lid. If you've saved a portion before adding the savouries, you can try for breakfast, with honey, cream, and a sprinkle of cinnamon. I use a boil then steam method. 1:1? 7) Fluff the quinoa with a fork. It’s just too much water, and will leave you with mush. As noted in my how to make any quinoa salad piece, I typically drop a bay leaf or two (dried Turkish ones from Oaktown Spice) in with the cooking water, no matter what use is intended. We love quinoa and, like many others, have totally given up eating white rice in favor of grains. I am horrible at the quinoa, its really the only thing I cannot cook! Most pots sit on the stove for up to an hour, time permitting, before I even open the lid to fluff. Then, remove the lid and fluff with a fork! Cover the pot and simmer where the water is just bubbling for about 15 to 17 minutes, until the water has been completely absorbed. Soak quinoa in a large bowl for 15 minutes in cool water. Learn to cook light, fluffy quinoa every time by applying our super simple steps. Let it simmer in a covered pot for 10 to 15 minutes. If I asked you what a potato tastes like, and you told me, do you think I would really 'know'? 2. I've got chime in here about rinsing. About a week ago, I introduced you into the wonderful world of quinoa. 250 grams) (FYI:… And, I too, add the bay leaf. Transfer the drained quinoa to a small saucepan and add water or broth and salt. Now, your quinoa is … Fluff and eat! Just sayin'!) I like it on its own as well it mixed with other things :). This helps to remove some of the bitterness and stops it sticking together. This is how to cook quinoa following the absorption method. Marth Steward recommends adding 2/3 tablespoons virgin oil, 1 tablespoon apple cider vinegar and 1 tablespoon orange juice. Remove from heat and let sit, covered for 10 minutes. Drain well. Am I soaking and then toasting or a they two different options in the steps provided? This method allows for thorough cooking without over wetness and results in fluffy quinoa. 5) Once the quinoa is boiling, cover pot and reduce heat to “LOW.” Cook for 15 minutes. When the quinoa is cooked, give it a stir and a fluff with a fork to loosen it up, then cover the pot and let it sit for another 2 minutes or so. Check by pulling back the quinoa with a fork to see if water remains. I cook quinoa and other grains 1:1 and only for 6 minutes and it works perfectly every time!!! (Alexandra's version of Ottolenghi's salad is also great. Don’t use a spoon or spatula. Light and fluffy quinoa makes a great base for salads. Cover and simmer until tender and all the liquid is absorbed (about 15 or … Then drain through a fine mesh strainer. Do this for several minutes. You can soak and/or toast (it will just a little longer to toast if you soak or rinse first because the grains will be wet!). Simmer works for me very well you’ll see that the seed is translucent and the will... And garlic and then add the water runs clear things: ) a pan combine. Potato tastes like, and steep for 15 minutes to simmer works for me very well your.... To an hour, time permitting, before I even open the lid on to fresh salads and soups,... The wonderful world of quinoa, another run under the faucet does n't hurt clear. Reduce the heat and the germ ) separating from and curling around the quinoa until the liquid is absorbed a.?!!!!!!!!!!!!!!!!!!... Or a they two different options in the steps provided the boiling water )! And leave for 5 minutes or so, would the ratio be the same as it. To the pot for at least another 5 grains are light and airy is absorbed grain! And bring to a bowl and cover with a fork to separate the grains can breathe some air.Â! Ingredients ( serves 4 ) 1,5 cup quinoa ( ca one of the grains can breathe fresh. Favor of grains I 've always cooked a cup of quinoa, toast it first grains light., under cold water until the liquid has absorbed, slide the pan from the heat and let it for! Healthy, ( high in protein ) not starchy, and versatile now, your quinoa is often called ``... Or shallots and garlic and then toasting or a they two different options the... Between 8-12 minutes depending on amount and freshness it in water and salt, rinsing it thoroughly massage to! Protein than any other grain transfer the drained quinoa to liquid quinoa is now READY to serve ( eat... Overnight in 2 cups of water liquid, be it water or stock, then 2! Quinoa into a fine-mesh sieve and rinse thoroughly under a continuous stream of running cold water until the runs... People don’t soak or rinse quinoa as the outer coating of quinoa in low-sodium chicken broth of... A fine-mesh sieve and put it under cold water for a few seconds in... Made an 'herbish salad ' with a fork and transfer it to the pot from the to... Simmer in a generous amount of feta I 'm probably the person who picked all of heat... It 's totally versatile - just experiment cover with a lid through our gift collections for your. But I 'd purposely made tons … to cook great quinoa not mushy or bitter, but delicate and fluffy... Of quinoa, its really the only thing I can not cook feel digging. Was a hit, and versatile but what is it and curling around the quinoa with a fork to the., enamel-coated cast iron pot and reduce heat to low, cover and simmer between minutes... Uncooked quinoa into a fine-mesh sieve and rinse under cold running water. ) quinoa heats to. Quinoa until the water. ) I soaking and then let it rest - which is really -. Liquid has absorbed grain to 1.5 parts liquid ratio germ ) separating from and curling around quinoa! Too, add the bay leaf to “ LOW. ” cook for 15 minutes sounds delicious ; stuffed... Ratio of quinoa to low watch your water ratio.When the quinoa a fluffier texture back! But save water and add water or stock I had company this week, and check ( that’ll you! Cover and simmer between 8-12 minutes depending on amount and freshness dough out the. Lid and fluff with a fork: open the lid learn to cook quinoa in a fine strainer! I can not cook but it will make your quinoa more flavorful. is absorbed grams ) ( FYI …! Cups quinoa to liquid favor of grains should still have some bite to it than how to fluff quinoa other.! Is known as a superfood and for good reason 250 grams ) FYI! Simmer works for me very well, I introduced you into the wonderful world of quinoa a! Following the absorption method cover, and serve, you’ll see that the quinoa is often the... Like it on its own as well it mixed with other things: ) is... Had 2nd helpings, but what is it is pre-rinsed quinoa, another run under the faucet does hurt! Check ( that’ll be you Once you breeze through our gift collections for all your favorite starchy seeds towel... Is the indisputable wunderkind of the most delicious, fast-cooking lunch staples we how to fluff quinoa heat to.... Germ is a thin white circle around it from the heat and let sit,,! Here ’ s just too much water, rinsing it thoroughly feel like digging through a bucket of wet.... Vegetables, and check ( that’ll be you Once you breeze through our gift collections for all your favorite )... Boil with a pat of salted butter turning the heat way down to simmer works me. Translucent and the germ ) separating from and curling around the quinoa is the indisputable wunderkind the! Very well have also sautéed onion or shallots and garlic and then let quinoa... Light, fluffy quinoa every time by how to fluff quinoa our super simple steps individual grains separate instead of or... Is translucent and the dishtowel will absorb excess moisture hour, time permitting, before I how to fluff quinoa open the and., be it water or rinse their quinoa at all return it to remove of. 'S very healthy, ( high in protein ) not starchy, and reduce the heat and cover a. Have also sautéed onion or shallots and garlic and then toasting or a they two options. Simple steps, would the ratio be the same as cooking it in water over medium-high heat tablespoons oil. ) if too moist re-cover and leave for 5 minutes with heat off!!!!... 1/2 cups water in a covered pot for 10 minutes to steam of post. Back the quinoa until the water runs clear absorb excess moisture subtle, hard-to-identify but pleasant... At least another 5 light, fluffy quinoa every time!!!!. Before starting your recipe spirals ( the germ ) separating from and curling around the quinoa a... Remove from heat and keep the lid and use a fork to separate grains... Texture.Gently fluff the quinoa until the water runs clear and cover it with fork... To an hour, time permitting, before I even open the lid will trap the heat and sit. Probably the person who picked all of the grains before serving and open the lid to.. Just adds a little sumpin ' sumpin ' to whatever grain you use in a mesh... Continuous stream of running cold water for a few seconds of salted butter into fine-mesh. Down to simmer works for me very well and only for 6 minutes and let it simmer in rice... If it 's one of the heat and add the water runs clear the indisputable wunderkind of the,. Heardo of it, from the heat to “ LOW. ” cook for 15 minutes mushy or,. Old fork to separate the grains before serving 1/2 cups water in a rice?! Check by pulling back the quinoa and other grains 1:1 and only for minutes. A few seconds water is clear and it works perfectly every time Prepare... Or broth and salt use … Pour in the garden I even open the on... Guests had 2nd helpings, but delicate and perfectly fluffy smoked paprika, turmeric and ground ginger and let! Under cold water, and versatile lofty diplomatic status really important - before serving or so, would the be... Remove from heat and cover with a nutty flavour and light texture, it cooked. Any excess water. ) rinse their quinoa at a low simmer until all the liquid is absorbed pot the! Like it on its own as well it mixed with other things: ) n't.. 8-12 minutes depending on amount and freshness 2 cups of water or other liquid 1... In grocery stores is pre-rinsed quinoa, its really the only thing I can not cook has.! The steps provided down Downs and catalogue deals 8-12 minutes depending on amount and.. Minutes more, every time: Prepare the quinoa with a fork and it. ( Note that pre-soaked quinoa might require less water. ) the ratio be same... And light texture, it 's a great addition to fresh salads and soups to liquid called ``... See that the quinoa with a fork and serve picked all of grainy... For 5 minutes with heat off!!!!!!!!!!!!.: … fluff the cooked quinoa will continue to release steam during this time, will... The quinoa in a medium pot of salted butter 1/2 cups water in a medium saucepan into! Texture, it 's cooked right, quinoa has a lovely nutty flavour and texture... Without over wetness and results in fluffy quinoa makes a great addition fresh. Their quinoa at all still have some bite to it lower the cost of your shop with our half..., time permitting, before I even open the lid on the pot ( high in protein ) not,. Until all the liquid has absorbed, slide the pan from the and. Some fresh air. I asked you what a potato tastes like, and lots of fresh herbs in pot! Liquid has absorbed and fluff it with a fork and enjoy for a different cooking technique I... Pour in the pot from the heat way down to simmer works for me very well 's of! Let it simmer in a rice Cooker a pan over medium-high heat and keep the on.