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How To Cook Quinoa

Emily Han
  • minutes
  • Serves 4 to 6

INGREDIENTS

2 cups

Water or broth

1 cup

Quinoa

1/2 tsp

Salt

1

Olive oil


NOTES

  • Instructions
    Rinse the quinoa. Place the quinoa in a fine-mesh strainer. Rinse thoroughly under cool, running water. Rub and swish the quinoa with your hand while rinsing. Drain.

    Toast the quinoa in a saucepan (optional). Heat a drizzle of olive oil in a small saucepan over medium-high heat until shimmering. Add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 1 minute.

    Add liquid and bring to a boil. Stir in the water or broth and the salt. Bring to a rolling boil.

    Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.

    Let stand, covered, for 5 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. Don't peek!

    Fluff and eat! Uncover — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork and serve. 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.

    Stacey Paulus • 2018-05-24