Have you cooked quinoa before only to have it turn out hard and crunchy or, even worse, soggy and tasteless? I don’t know about you, but I like my quinoa light and fluffy, somewhat chewy, but neither crunchy nor soggy.
After a few quinoa fiascos of my own, I figured out this easy way to cook quinoa so it turns out perfectly every time.
2 cups of water
One cup of dry whole quinoa (not flakes)
Pinch of sea salt
1) Boil the water in a pot, with a pinch of salt.
If you like seaweed, you can toss a strip of cut-up wakame* into the water to add extra minerals to your quinoa.
2) When the water is boiling, add the quinoa.
3) Stir to make sure the grain is well mixed with the water.
4) Bring the water back to a rolling boil.
5) Once it’s boiling again, turn off the heat and put the lid on the pot.
6) Leave it alone and do something else for 20 minutes. When you come back, the water will be absorbed and the quinoa will be light and fluffy. Yum!
* Wakame is a green seaweed that contains vitamin A, B vitamins including B12, calcium, magnesium, potassium, iron, iodine, chromium and natural sea salt. It is also known as Alaria.
Quinoa is a very popular gluten-free food for good reason. It is versatile enough to eat as a side dish with dinner, or as a dessert. For a sweet taste, try cooking it with banana and cinnamon. You can also add honey, if you tolerate it.