Cooked Quinoa

Cooked Quinoa

Fluffy, nutty quinoa cooked to tender perfection, ready for bowls, salads, or sides.

Total 25 min Makes 4 servings Calories 172/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This basic method yields light, fluffy quinoa with distinct separate grains and a mild nutty flavor. Rinsing removes the natural bitter coating called saponin, while a quick simmer and rest steam the grains evenly. Use it as a base for grain bowls, salads, or as a simple side dish in place of rice.

Ingredients

  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil (optional)

Method

  1. Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, rubbing the grains with your fingers to remove the bitter outer coating.

  2. Add the rinsed quinoa, water, salt, and olive oil (if using) to a 6-quart saucepan and bring to a boil over medium-high heat.

  3. Reduce heat to low, cover, and simmer until the water is absorbed and the grains have opened up.

  4. Remove the pan from the heat and let the quinoa rest, covered, to finish steaming.

  5. Uncover and fluff the quinoa with a fork, separating the grains before serving.

Rate this recipe

★ 4.8 (1)

Cooked Quinoa

This basic method yields light, fluffy quinoa with distinct separate grains and a mild nutty flavor. Rinsing removes the natural bitter coating called saponin, while a quick simmer and rest steam the grains evenly. Use it as a base for grain bowls, salads, or as a simple side dish in place of rice.

25 min 4 servings 172 cal

Ingredients

  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil (optional)

Method

  1. 1

    Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, rubbing the grains with your fingers to remove the bitter outer coating.

  2. 2

    Add the rinsed quinoa, water, salt, and olive oil (if using) to a 6-quart saucepan and bring to a boil over medium-high heat.

  3. 3

    Reduce heat to low, cover, and simmer until the water is absorbed and the grains have opened up.

  4. 4

    Remove the pan from the heat and let the quinoa rest, covered, to finish steaming.

  5. 5

    Uncover and fluff the quinoa with a fork, separating the grains before serving.