About a week ago, I introduced you into the wonderful world of quinoa. 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.
Ingredients (serves 4)
- 1,5 cup quinoa (ca. 250 grams) (FYI: One cup of dried quinoa yields about 3 cups cooked)
- Olive oil (optional)
- 3 cups liquid, such as broth or water (I always use water and add 1 chicken bouillon cube)
- 1/4 teaspoon salt (optional)
1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid
2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain. Rising the quinoa is very important as this removes the quinoa’s natural coating, which can make it taste bitter or soapy
3. Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate
4. Add liquid (I always use water and add 1 chicken bouillon cube) and bring to a boil. Stir in the liquid and the salt (if using) and bring to a rolling boil
5. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes
6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
7. After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)
All credit goes to The Kitchen for this technique.