Quinoa. Gluten-free, high in protein, and containing a sufficient dosage of all nine essential amino acids among other vitamins and minerals, this humble ancient grain packs a lot of power behind it. Even better, it’s clean eat, versatile, and so simple to prepare!
To make perfect quinoa every time we’ll be using dry, uncooked quinoa and your choice of broth or stock (I’m using chicken but you can easily use vegetable for a vegan/vegetarian option). If you don’t have stock on hand, salted water works just as well. The magic number here is a 1:2 ratio of quinoa to liquid.
Bring the liquid to a rolling boil. Note that some of the liquid will cook off during this step, that’s okay.
While we’re waiting on that, you can use this time to rinse and drain the quinoa. Quinoa naturally contains an outer coating called saponin that can make the end product slightly bitter or soapy tasting, and while it’s not a crucial step, rinsing your quinoa removes this coating and flavor. Be sure to drain the quinoa well.
Once the liquid is boiling, add the quinoa and reduce the heat to low. Cover the pot and allow your quinoa to simmer for 15 minutes. Once that time has passed, remove the pot from the heat and allow it to sit undisturbed for an additional 5 minutes before uncovering and fluffing it.
You’ll know it’s done when all the liquid is absorbed and the grains have “opened up” to reveal the germ (a little white curl). Taste test it to ensure it is fully cooked. If it’s not, you can always return it to a low heat and add a splash more liquid and allow it to simmer (covered) for a few more minutes.
Pair your quinoa with any vegetable side of your choice of even some Blackened Chipotle Chicken and other toppings such as lettuce, beans, roasted corn, tomatoes, sour cream, shredded cheese) to make a phenomenally delicious and healthy Quinoa Power Bowl 😍
Perfectly Fluffy Quinoa Every Time
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth (or chicken broth or water with ½ tsp salt)
Instructions
- In a saucepan, bring the broth to a rolling boil.
- Thoroughly rinse and drain the quinoa and add it to the boiling broth.
- Reduce the heat to a gentle simmer and cover the pot tightly. Allow the quinoa to cook undisturbed for 15 minutes.
- After 15 minutes, remove from the heat, and, without uncovering or disturbing it, allow it to sit and steam for an additional 5 minutes.
- Uncover the pot and gently fluff the quinoa. Taste test it to ensure that it is fully cooked.
- Serve immediately and store any leftovers in an airtight container for up to 5 days in the refrigerator or up to 8 months in the freezer.
Notes
- While using unwashed quinoa isn't dangerous, quinoa naturally contains a coating called saponin which while great for deterring animals from grazing on the plants while the quinoa grows, gives quinoa a bitter or soapy taste that is not to everyone's preference.
- When cooked, the grains should have "split" and released a tiny white curl (the inner germ) that is a good indicator of if the quinoa is cooked or not.
- If the quinoa is not cooked after 20 minutes, add a splash more stock/water and place it back on a low simmer for a few more minutes until done.
- This recipe results in 3 cups of cooked quinoa with a 1/2 cup serving size.
