Tired of clumpy, wet quinoa? Worry no more! Cook the lightest, fluffiest quinoa in 20 minutes; then add it to salads, bowls, and wraps. It keeps well in the fridge, so make a big batch, and use this gluten-free, protein-rich “grain” all week!
- 1 cup quinoa, any variety
- Pinch of salt (optional)
1 Rinse the quinoa: In a fine-meshed strainer, rinse the quinoa under cold water for 30 seconds. Drain well.
2 Cook the quinoa: In a small saucepan, combine the drained quinoa, 2 cups water, and a pinch of salt. Bring to a boil over high heat. Lower the heat to maintain a steady, gentle simmer.
Simmer, uncovered, for 12 to 16 minutes, or until the germs (tiny spirals) separate and curl around the seeds, and the water is absorbed. With a spoon, dig down to the bottom of the pot and check to see if the water has evaporated. If not, cook for a few more minutes.
3 Steam the cooked quinoa: Remove the pan from the heat, cover with a lid, and let steam for 5 minutes.
4 Serve: Remove the lid, fluff the quinoa with a fork and transfer to a serving bowl.