- 1 cup Quinoa
- 2 cups Filtered Water
- 1 teaspoon Sea Salt
Here’s your guide to cooking perfectly fluffy quinoa every time.
The two main tricks are having the correct quinoa to water ratio and gently cooking the quinoa at a consistent heat.
A big mistake a lot of us make while cooking any grains is adjusting the heat too often.
This could result in mushy, undercooked or burnt quinoa.
Follow these simple instructions and it will work out well every time!
Rinse The Quinoa
Start by adding the quinoa to a fine mesh strainer and rinse it under cold water for 30-40 seconds.
Rinsing the quinoa removes its natural coating, which can make it taste bitter or soapy. Although most boxed quinoa is often pre-rinsed, I still recommend the additional rinse at home.
You can also soak the rinsed quinoa in filtered water overnight. The benefits of soaking your quinoa ahead of time, will not only reduce the cooking time but also makes it easier for your stomach to digest this grain.
However, soaking is not necessary.
Cook The Quinoa
Heat your pot on high heat and add the rinsed quinoa.
Stir the quinoa so that the excess liquid can evaporate and the heat toasts the quinoa lightly.
Do this for a couple of minutes then add 2 cups of filtered water and 1 teaspoon of salt to flavor the quinoa. Stir to combine.
Cover the pot and lower your heat to medium.
Allow the quinoa to cook for 15-20 minutes or until all of the water has been absorbed by the quinoa. Give it a check after 15 minutes.
Once you do not see any more liquid, uncover your pot, turn off the heat and using a fork, fluff the quinoa.
Move the pot off heat and leave it uncovered so the steam can escape and the quinoa cools slightly.
You can now serve the quinoa or store it.
Quinoa can be stored in your refrigerator for up to 5 days.