How to Make Perfect Quinoa

Lots of reasons to learn how to make perfect quinoa! 

 

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.

Lots of reasons to learn how to make perfect quinoa! 

 

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! 

 

 

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!

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 half way full of fresh water and add the quinoa.

Fill a medium size bowl about half way full of fresh water. Add the quinoa.

Drain quinoa and allow to sit in strainer for 10 minutes.

My Other Recipes

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!

Greek Quinoa and Chicken Salad - healthy, fresh and super delicious!
Coming up later this week!

YOU CAN JOIN US ON  FACEBOOK AND TWITTER AS WELL AS INSTAGRAM  – WE HAVE LOTS OF FUN OVER THERE!

AND WE’RE FOREVER PINNING RECIPES AND INSPIRATIONAL IDEAS ON PINTEREST – JUST CLICK TO FOLLOW US.

Print

How to Make Perfect Quinoa

How to make perfect quinoa - a step by step, picture tutorial for fluffy, delicious quinoa. Make a batch and eat healthy all week long!

5 from 4 reviews

A never fail recipe for making perfect fluffy quinoa!

  • Author:
  • Yield: 6 cups cooked quinoa
  • Category: Side

Ingredients

  • 2 cups quinoa, uncooked
  • 3 cups water, low sodium chicken broth (or vegetable broth)
  • 1/2 teaspoon sea salt or kosher salt.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add hot water/broth 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 14-16 minutes or until all liquid has been absorbed.
  7. 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.

Notes

Quinoa is available at most larger groceries, Whole Foods (in the bulk section), Trader Jo’s and online

 



28 thoughts on “How to Make Perfect Quinoa”

Leave a Reply

Your email address will not be published. Required fields are marked *


6,99K Shares
Pin
+1
Share
Tweet
Stumble
Yum