How to Cook Quinoa That Isn’t Mushy

ingredients

Ingredients

• 1 cup dry quinoa (white, red or mixed color)
• 1¾ cups water or vegetable stock
• ¼ tsp salt

instructions

Method

1. Add the quinoa to a fine-mesh sieve and rinse thoroughly under cold running water for 30 to 60 seconds. This removes quinoa's natural coating, called saponin, which can give it a slightly bitter taste.
2. Add the rinsed quinoa, water or vegetable stock, and salt to a saucepan and bring to a boil.
3. As soon as it boils, reduce the heat to low and cover with a tight-fitting lid.
4. Simmer gently for 12 to 15 minutes, or until the liquid has been absorbed. Avoid stirring while it cooks, as this can encourage the quinoa to become sticky.
5. Remove the pan from the heat but keep the lid on. Let the quinoa rest and steam for 10 minutes. This is the step that helps it become light and fluffy rather than wet.
6. Remove the lid and gently fluff the quinoa with a fork. If you are using it for a salad, spread it onto a large plate or baking tray to cool so the grains stay separate.

notes

• Use 1¾ cups liquid for every 1 cup quinoa rather than the commonly suggested 2 cups if you prefer firmer, fluffier grains.
• Always rinse quinoa before cooking to remove its naturally occurring saponins and improve the flavour.
• Keep the heat low once the water boils. A vigorous boil can cook the quinoa unevenly and make it softer.
• Do not keep lifting the lid or stirring while it cooks. Let the steam do the work.
• The 10-minute resting time is just as important as the cooking time. It allows any remaining moisture to redistribute without overcooking the quinoa.
• For salads, cool the quinoa completely before adding your other ingredients or dressing.
• Cooked quinoa can be stored in an airtight container in the refrigerator for up to 4 days.