Ingredients
Ingredients
- 1 cup dry quinoa
- 1 ¾ cups water or low sodium vegetable or chicken broth
- ¼ teaspoon Kosher salt (optional, omit if cooking quinoa in broth)
Instructions
- Rinse Quinoa: Place quinoa in a fine mesh strainer and rinse under cold running water for about 1 minute to remove any bitterness. Drain well.
- Boil and Simmer: In a medium saucepan, combine rinsed quinoa, water or broth, and salt if using. Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer until the liquid is absorbed and quinoa is tender. This typically takes 10-18 minutes; 1 cup quinoa took about 14 minutes at a low simmer in this example.
- Rest and Fluff: Remove the saucepan from heat and let the quinoa rest, covered, for 5 minutes. Then, use a fork to fluff the quinoa gently, separating the grains for a light and airy texture.
Notes
- Rinsing quinoa removes its natural coating called saponin, which can taste bitter if not washed away.
- Using broth instead of water adds extra flavor but omit added salt if your broth is salted.
- Letting quinoa rest after cooking allows moisture to redistribute, resulting in fluffier texture.
- Adjust cooking time slightly based on the quantity of quinoa and the stove’s heat intensity.
- Prep Time: 2 minutes
- Cook Time: 14 minutes
- Category: Grain/Pilaf
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
