How to Make Quinoa
Quinoa is basically a seed that can be eaten as a grain.
It is high in protein, fiber, vitamins and minerals, and small amounts of omega-3 fatty acids. It is gluten free and considered a “whole grain”. Quinoa can be challenging to make as sometimes it comes out mushy.
I find this to be an almost bulletproof way to make quinoa. You can skip the part of sautéing the onion and garlic in olive oil and just add quinoa, water and salt and bring to a boil… I just find that sautéing it in olive oil with onion and garlic gives it a great taste!
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- OPTIONAL:
- Salt – I use about 1/4 teaspoon for each cup of quinoa
- 1 Tablespoon chopped onion
- 1-2 cloves of garlic minced
- 2 teaspoons of olive oil
Instructions:
- Rinse the Quinoa: Quinoa has a natural coating called saponin that can give it a bitter taste if not rinsed off. Place the quinoa in a fine-mesh sieve and rinse it thoroughly under cold water until water comes out clear.
- Sauté onion and garlic: In a saucepan over medium-high heat sauté garlic and onion until fragrant, add quinoa and toast for a minute.
- Combine Quinoa and Liquid: Add the 2 cups of water or broth. Add a pinch of salt if desired (about 1/4 teaspoon).
- Bring to a Boil: Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low. Let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid. You’ll know it’s done when the quinoa is tender and you can see the little spiral-shaped germ (the white ring) separating from and curling around the seed.
- Rest Off Heat: Turn off the heat and let the quinoa sit, covered, for 5 minutes. This helps it steam and become fluffy.
- Fluff and Serve: After 5 minutes, remove the lid and fluff the quinoa with a fork. It should be light and fluffy. Serve it as a side dish, as a base for bowls, or as an ingredient in salads.
Tips:
- If you’re using an electric stove remove the pot completely from the heat before covering it… electric stoves stay warm longer and you can end up overcooking your quinoa.
- You can enhance the flavor of quinoa by cooking it in vegetable broth instead of water.
- Adjust the cooking time slightly based on your preference for texture—some prefer quinoa to be more al dente, while others prefer it softer.
- Quinoa can be stored cooked in the refrigerator for up to 5 days and can be frozen for longer storage.
Quinoa is versatile and nutritious, making it a great addition to salads, soups, stir-fries, or as a side dish with vegetables and proteins. I like to make enough to have leftovers for a couple of days and have it ready in the fridge for a quick vegetable bowl or salad!
Hope you give it a try!
Let’s eat more plants!
A printable PDF version of this recipe will be available for easy saving, sharing, or keeping on hand for busy days.
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