For a long time I cooked quinoa in a way that it turned out systematically sticky and soggy. Since I intended to use it as a side dish not in my breakfast bowl, I was quite desperate with that mushy texture. Till the day I saw the light: quinoa must be cooked like couscous, not rice! Two golden rules to do it right and get a perfect fluffy quinoa: using 1,5 to 1 ratio water to quinoa (instead of 2:1 as commonly recommended on quinoa packaging), and letting the quinoa rest in the saucepan under a lid after cooking it. So easy, I wonder how I didn’t figure out it earlier!
Quinoa is considered as one of the healthiest food on the planet, it is high in protein and full of fibers. Just follow the simple steps I am sharing today, and quinoa will quickly be part of your everyday cooking!
- 1 portion of uncooked quinoa, e.g. 100 g
- 1,5 time the amount of water or 150 ml water
- Salt to taste
- Rince the quinoa in a fine-mesh strainer for 2 minutes. This will remove its natural coating, called saponin (otherwise quinoa may taste bitter or soapy). Rub and swish with your hand. Drain it.
- To enhance the nutty aroma of quinoa, cook it couple of minutes in a saucepan.
- Bring the 150 ml water to a boil and pour it on the quinoa. Cook under a lid until quinoa is tender, about 15 minutes.
- Remove from the heat and let it stand still covered for an other 5-10 minutes.
- Take the lid away and fluff gently with a fork before serving (don't tir with a spoon!).