Quinoa (without the mush)
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If your attempts to cook quinoa leave you with a soggy, mushy mess, then you'll love this approach towards cooking this healthy seed (that's right --- quinoa is a seed, not a grain). It takes longer to cook, but the result is so superior, you'll never go back to cooking quinoa the way you were before.
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Ingredients
1 cup water
1/2 cup quinoa |
Prep Time: 5 minutes
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[Note: Substituting chicken broth for water adds a richer flavor .]
Directions
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Add quinoa to boiling water and return to boil.
Different ratios of quinoa to water are "floating" around online, but I find a 1:2 ratio works best. Not only does it produce superior results, it's easy to remember and to use in calculations. |
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Once water returns to boil, turn down heat to low. Simmer 15 minutes.
This part of the procedure is usual among different methods for cooking quinoa. What's next is less so. |
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Turn off heat, stir quinoa, cover, and let sit on burner an additional 15 minutes.
This is the key step for removing the mush from your cooked quinoa. Most approaches to cooking quinoa leave off here, leaving you with some soggy seeds. But there's something magical that happens as you contain the environment of the quinoa while allowing the temperature to reach equilibrium. All that extra moisture creating the sogginess of your quinoa disappears! |
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Fluff quinoa.
At this point, your cooked quinoa is now ready to serve (I find it makes a good substitute for rice in many Chinese dishes) or use in other recipes. Enjoy! |
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