Quinoa
Updated Jan. 3, 2024
- Total Time
- About 40 minutes
- Prep Time
- 2 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 cups
- 1cup quinoa
- Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
156 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 6 grams protein; 99 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Rinse: Place the quinoa in a medium saucepan and cover with cool water. Use your fingers to agitate the seeds, then drain through a fine-mesh sieve. Repeat twice, shake dry, then transfer the quinoa back to the saucepan. (If your quinoa comes pre-rinsed, you can skip this process.) Grab 1½ cups of water and head to the stove.
- Step 2
Dry and optional toast: Place the saucepan of quinoa on the stovetop over medium-high heat. Stir constantly until the quinoa is dry, 1 to 2 minutes. For a deeper flavor, continue to stir until the quinoa is fragrant and makes a continuous popping sound, 3 to 5 minutes. Reduce heat if the quinoa is burning.
- Step 3
Cook: Add the 1½ cups water and a pinch of salt, stir to combine, then cover and reduce heat to low. Cook until the quinoa is tender and translucent, and a thin white tail appears on the seeds, about 15 minutes. Turn off the heat and let rest, covered, for 10 minutes. Fluff with a fork.
Private Notes
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Cooking Notes
AJPeabody
The rinsing that removes the soapy coating on the seeds is much easier if the quinoa is kept in the strainer and repeatedly dipped into and agitated in multiple changes of water in a large pot.
Scooter
For a creamier product I recommend a fast cook with 1:1 ratio. (At this step it's still got some bite and can be used on its own in salads, soups, etc). Then you can season however you like, and cook at low temp with 2-3x more liquid (based on original dry weight). This gives something much creamier where the grains really expand a ton and blend into each other, can finish with cream or cheese as if it's creamy polenta, or just eat as is like a healthier substitute for mashed potatoes.
Leia
I rinsed twice which was plenty. And a pinch of salt is perfect. Came out perfect.
Cherie
To rinse quinoa, I just dump it into a fine-mesh strainer, hold this under running water for a few seconds, then dump the wet quinoa into my kettle. I add water and cook.
me in nj
How do you grab water?
Scooter
For a creamier product I recommend a fast cook with 1:1 ratio. (At this step it's still got some bite and can be used on its own in salads, soups, etc). Then you can season however you like, and cook at low temp with 2-3x more liquid (based on original dry weight). This gives something much creamier where the grains really expand a ton and blend into each other, can finish with cream or cheese as if it's creamy polenta, or just eat as is like a healthier substitute for mashed potatoes.
hboslet
I dry toast my quinoa in a medium sized cast iron dry pan over medium heat until it's a light brown color. Then I cook normally (but do not rinse). Always turns out perfectly.
AJPeabody
The rinsing that removes the soapy coating on the seeds is much easier if the quinoa is kept in the strainer and repeatedly dipped into and agitated in multiple changes of water in a large pot.
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