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I have to be honest, I haven't always loved quinoa. In fact, when I first tried it, I only "tolerated" it. It was kind of mushy to me, with a weird texture. When I cooked it, all the little grains stuck together; making it a solid soggy mass, rather than individual grains, like rice or couscous. I wanted to like because I was aware of it's health benefits - but just couldn't get excited. It wasn't until I learned how to make perfect quinoa that it's become a frequent flyer here at The Café.
I love to have a big container of quinoa stashed away in my fridge is. I find that if I prepare it early in the week, delicious salads, sides and main dishes are just minutes away! This little prep really helps me steer away from higher fat and caloric choices when preparing meals.
Known as "the mother grain"
Unless you've been living under a rock, I'm quite certain you're familiar with quinoa. It's nothing new, actually an ancient grain that's been revisited in recent years and has become crazy-popular all over the world. Quinoa is considered one of the healthiest foods on the planet and is sometimes referred to as "the mother grain" since it has more vitamins, nutrients and antioxidants that any other grain.
I love the fact that quinoa is also super high in fiber and protein. It's actually a "complete protein" which simply means it contains all the amino acids we need for sustenance. Because it's high in both fiber and protein, it keeps us satiated for hours, which helps a lot when trying to loose weight.
I've found super delicious ways to serve quinoa for breakfast, lunch and dinner. It's really a blank pallet, since it's flavor is quite mild. Amazingly, it can take on a zillion culinary personalities!
Lots of reasons to learn how to make perfect quinoa, right? There are a few extra steps, besides throwing the quinoa in a pot of water and cooking (the usual method), but they don't take long and I think you'll find the results well worth it!
How to make perfect quinoa - every time!
First of all, gather your ingredients and equipment: quinoa, sea salt, water, chicken or vegetable broth (optional), a medium size bowl, a fine strainer, a spoon or spatula for stirring and a medium size pot.
Fill a medium-size bowl about halfway full of fresh water and add the quinoa.
Add the quinoa and stir or swish with your hand for about 30 seconds.
Drain quinoa and allow to sit in the strainer for 10 minutes.
Stir the quinoa in the strainer several times while it's draining remove as much water as possible.
While quinoa is draining, place 3 cups of water, or chicken (or vegetable) broth in a microwave-safe bowl or cup. Cook on high power for 3-4 minutes or until mixture is very hot and starting to boil.
Heat a medium size pot over medium heat. Add drained quinoa. Cook, stirring constantly, until all liquid is evaporated and you begin to smell a nutty aroma, about 2-3 minutes. I know it sounds sort of crazy to spend time drying out the quinoa like this, only to add liquid to it later, but it works and yields a beautifully fluffy end result.
Add hot water or hot broth. I really like to use chicken or vegetable broth as it adds a little more flavor.
Add salt and bring to a boil.
Cover, leaving lid slightly vented to allow steam to escape. Reduce heat to low (maintain just a slight simmer) and cook for 15 minutes or until all liquid has been absorbed.
Uncover and allow to sit for 10 minutes.
Gently fluff with a fork for 1 minute before serving. This helps the excess steam to escape and helps prevent sogginess.
If making ahead, allow to cool completely then fluff with a fork one more time. Store in the refrigerator in a tightly covered container.
So there you have it, perfect quinoa! A delicious batch of quinoa to use now or all week long. And how to use it? So glad you asked! It makes a wonderful side, on it's own, with any kind of entree. I like to add finely chopped herbs if I have any available.
Try it with grilled chicken, shrimp, or pork tenderloin. Throw a few fresh veggies on the grill too and you've got a super delicious, super healthy dinner that will keep you so satisfied, you won't even think about dessert!
The Café quinoa archive has lots of delicious recipes featuring this wonderful healthy ingredient. Check it out!
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A never fail technique for making perfect fluffy quinoa!
- 2 cups quinoa uncooked
- 3 cups water low sodium chicken broth (or vegetable broth)
- ½ teaspoon sea salt or kosher salt.
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Gather your ingredients and equipment: quinoa, sea salt, water, chicken or vegetable broth (optional), a medium size bowl, a fine strainer, a spoon or spatula for stirring and a medium size pot.
-
Fill a medium size bowl about half way full of fresh water. Add the quinoa and stir or swish with your hand for about 30 seconds.
-
Drain quinoa and allow to sit in strainer for 10 minutes. Stir the quinoa in the strainer several times while it's draining remove as much water as possible.
-
While quinoa is draining, place 3 cups of water, or chicken (or vegetable) broth in a microwave-safe bowl or cup. Cook on high power for 3-4 minutes or until mixture is very hot and starting to boil.
-
Heat a medium size pot over medium heat. Add drained quinoa and cook, stirring constantly until all liquid is evaporated and you begin to smell a nutty aroma, about 2-3 minutes.
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Add hot water/broth and salt and bring to a boil. Cover, leaving the lid slightly vented to allow steam to escape. Reduce heat to low (maintain just a slight simmer) and cook for 14-16 minutes or until all liquid has been absorbed.
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Uncover and allow to sit for 10 minutes, then gently fluff with a fork for 1 minute before serving. If making ahead, allow to cool completely then fluff with a fork one more time. Store in the refrigerator in a tightly covered container.
Quinoa is available at most larger groceries, Whole Foods (in the bulk section), Trader Jo's and online
Liz says
When do you add the salt?
Chris Scheuer says
Hi Liz, I have corrected that in the post.
Erin says
This was delicious. I didn't have any meat in the house so just toasted up some pine nuts to add to the top for a little more bite. This would be perfect for a picnic or bbq as it seems forgiving if its room temp or cold. Excited to make it again. Thanks.
Chris Scheuer says
Thanks, Erin. I'm so happy you enjoyed it. It is a really versatile recipe and quinoa is such a blank pallet that can take on so many flavor profiles!
Carol says
Can't wait to try this! I like quinoa but hate when it is a big mushy ball.
Kaz says
Thanks Chris. This method works beautifully.
So many people I know here in my part of the world (Perth Western Australia) say 'I can't stand the stuff, it's mushy and so bland. Most of the packet directions are wrong, They generally use a 1 cup quinoa to 2cups water ratio and no toasting.
It's a pity because it's a very expensive grain. Toasting it means you need minimal salt to bring out the flavor. Now that's healthy!
This might make you chuckle but I use my hairdryer on the low setting to speed up the drying process before I put the quinoa on the stove to toast. Crazy Aussies.........Thanks again
Chris Scheuer says
So glad you enjoyed it Kaz! I can almost picture you with your hair dryer and the quinoa! LOL!
Liz says
Did I miss something? Is it 2 cups of liquid or 3 cups?
Chris Scheuer says
Thanks for noticing that Liz - I corrected the text in the picture. It is 3 cups of liquid.
Stacy | Wicked Good Kitchen says
Excellent tutorial and step-by-step photos, Chris and Scott! Yes, I can totally identify with needing to trim down for spring. Meanwhile, looking forward to hearing all about your planned trip! Pinning to my new Cooking and Baking School board at Pinterest! 🙂
Juliana says
I have quinoa in my oatmeal...therefore really do no care for the "mushy" texture...as it is all mushy...but you are right, when making salad or any dish I like it fluffy...thanks for the tips of how to cook quinoa...I will definitely try your method as the quinoa look super fluffy.
Have a great week Chris 🙂
Debra says
Great tips, Chris. I am posting a curried quinoa salad in a few days. I love using quinoa in salads but I have not used it as a side (like rice). I need to remedy that, don't I?
John@Kitchen Riffs says
I use quinoa in things like soups and salads all the time. But not so much by itself -- didn't like its texture. But I'll bet I'll change when I try your way of making it! This looks great -- thanks. Oh, and looking forward to the road trip. 🙂
Tammey says
Tried the recipe for the Quiona last night. Absolutely excellent! Added the quinoa grains to a salmon burger recipe with kale, shallots & dill that I found from the blog, skinnytaste.com, and everyone loved all the flavors. Quinoa is also easy to grow, and it's a truly beatiful plant.
Valya @ Valya' s Taste of Home says
I have to try making your way. I appreciate step by step instructions. 🙂
Tricia @ Saving room for dessert says
So much you can do with a fresh pot of Quinoa! Very nice tutorial Chris - it looks perfectly fluffy. Hope you had a wonderful Easter.
Madonna/aka/Ms. Lemon says
Thanks for this technique Chris. I always make soggy quinoa so I quit making it. I am going to give it another try.
Tracey Parmentier says
I have only recently found your fabulous website and love the tips and recipes. I will most certainly be trying the quinoa.
Laura (Tutti Dolci) says
Your quinoa looks simply perfect, those extra steps are well worth the time!
Chris Scheuer says
Thanks Sophia, you're so kind!
Chris Scheuer says
Thanks Monique!
Sophia @ NYfoodgasm says
LOVE these tips! A lot of the time we just make things without knowing the BEST way. Definitely good to know how to do things the best way possible!
Maureen | Orgasmic Chef says
I really like quinoa too and especially in a salad. It just bumps up the satisfaction factor for me. This is how I cook it too and it always comes out fluffy.
Chris Scheuer says
Then you know how good it really is Maureen!
Jennifer @ Seasons and Suppers says
Great how-to! Love this method for cooking quinoa. Looks perfect 🙂
Chris Scheuer says
Thanks Jennifer! It makes a really great grain even more appetizing.
sue|theviewfromgreatisland says
This is a fabulous post, Chris - I love the step by step photos, but I have just one question...HOW is it that your microwave is so pristine? (Mine looks like it went through a World War!)
Chris Scheuer says
OK Sue, truth be told! It was scrubbed within an inch of it's life before the photo shoot!
Angie@Angie's Recipes says
So fluffy and perfect!
Chris Scheuer says
Thanks Angie!
Kim - Liv Life says
Oh how well I identify!! Somehow this "turning 50" thing has added a bit of a roll to my middle that I'm not shedding as easily as I once did. But quinoa is definitely one of my favorite g0-to ingredients to stay on track.
So excited to hear about your upcoming trip! I'm packing my bags to come along! 🙂
Chris Scheuer says
Around here at The Café we call it having a "Life Saver" around our middles! Not in a good way, either!