I cannot believe it has taken me so long to get this basic recipe posted. Folks are always asking me how to prepare quinoa so here is MY version. Thanks to my friend, Jay Duke, for his astute observations with my original recipe.
Quinoa is touted as a grain, but it’s actually a seed. And Mother Nature in her infinite wisdom, decided that in order to keep birds and pests away from the seeds, she would put a bitter tasting coating on it. It worked. Unfortunately for us, we need to remove that coating before we prepare it for ourselves. I like to soak (not just rinse) my quinoa for 15-30 minutes before I cook it.
TIP: Measure out the quantity you want and pour it into a hand-held strainer that rests inside a bowl as seen below. Fill the bowl with water and let sit until you are ready to rinse it and turn it out into boiling water.
1 cup of quinoa
1 1/4 cups of water – for cooking (substitute your favorite stock)
Seasonings of your choice, if you desire. I like my plain because I do LOTS of different things with it. If you have veggie stock, that is much better than water.
If you don’t have a strainer as seen above, place the quinoa in a bowl and cover with 1 inch of water and let sit for at least 15 minutes and up to half an hour.
When the quinoa is done soaking, bring 1 1/4cups of water to the boil and add the drained quinoa to the water, stir, turn to the lowest setting on your stove top, cover and cook undisturbed for 30 minutes. DO NOT STIR, DO NOT UNCOVER. At the 30 minute mark, take a fork and pull the quinoa away from the edge of the pan all the way to the bottom to be sure that ALL the water is absorbed. If so, turn it off and leave it covered until ready to use. If not cover again and check every 5 minutes or so until finished.
Fluff with a fork before serving.
Makes 4 cups of cooked quinoa.