Quinoa

I've developed my own way of making it, and so far it turns out pretty well every time. The only thing is I don't really measure anything, so my instruction might not be too helpful but I'll tell you what I do anyway

First off I wash it really really well, at least 3 or 4 times. I don't measure it but if I had to guess I'd say I make about 1.5 cups, as there are four of us eating it.

Then I pup it in a medium sized saucepan and fill it with enough water so that there is about 2 finger widths of water (like I said I don't really measure!) above the level of the quinoa. When I'm double the recipe I let the water be about 3 finger widths about quinoa level.

Then I bring it to a boil, lower the heat to medium low and cook covered or slightly uncovered (it sometimes bubbles over) for about 12 minutes or until almost all the water is absorbed, then I turn off the heat and leave it covered for about 5 minutes or so.

(Tip: When it's cooking I look at how much it's bubbling. If the bubble are water I know there is still enough water. Once the bubbles die down or look more "dry" I scrape the bottom of the saucepan to check that it's not sticking and give it a quick little taste. If it's still very hard I add a little more water but if it's firm but cooked and the water is evaporated I know it's done. )

Haha, not sure of any of that makes sense!! The issues I found in the beginning was that it would turn out too mushy and I realised this is because I was using too much water and cooking it for too long.

My favourite way to use it is to add a little olive oil, cubed feta and beetroot, pepper, fresh parsley and a little vinegar for a nice warm salad which is also nice cold.

Good luck!

I use my rice cooker - it cooks just the same as rice with the same proportion of liquid. Use chicken broth or chicken bouillon cubes for flavor. I either eat it as is, or add some pepper or parmasan cheese as a mix in.

I cook it just like rice...two parts liquid (usually chicken stock) to one part quinoa. I simmer it really low and it takes longer than rice. If you simmer it too high, the liquid will be gone before the quinoa is fully cooked.

I always use it in a recipe and never eat it by itself-- but rinsing it well before cooking does seem to help, and also not overcooking so it doesn't turn to mush.

I cook mine with chicken bouilon cubes for some flavor. I am trying to understand how to wash it though. If you have a flavored, already mixed box of quinoa, do you still wash it? And even with regular quinoa, how do you wash it? The strainer I have makes all the quinoa go in the sink so I was considering tossing it in water for a few mins.

Pretty simple really. Add 2 parts water to 1 part quinoa in a pot, bring to a boil and then lower to a simmer and cover until tender and fluffy (quinoa becomes translucent) and all the water is absorbed, which takes about 10-15 mins.

Quinoa doesn't need cooked! Cover it in boiling water, it will soak up all water and be ready to eat in 10 min. Simple.

I hated quinoa until I bought the Near East boxed ones. They are mixed with brown rice and taste great. The Rosemary and olive oil is my favorite.

LazyNightOwl wrote: »

After rinsing my quinoa I put it in a pot and put it over medium heat and toast it (appx 5-7 min) before I add my liquid (I usually use chicken broth). Gives it a nice nutty flavor.

jagodfrey08 wrote: »

I hated quinoa until I bought the Near East boxed ones. They are mixed with brown rice and taste great. The Rosemary and olive oil is my favorite.

Gotta try these ideas.. plus a few others that I see above. Thanks for sharing all!

http://www.skinnytaste.com/quinoa-fiesta-enchilada-bake/
This is my favorite recipe with quinoa. I also make it by rinsing it first in a tea strainer since it is very fine then while coolkin it add salsa and onions and garlic. Once it is done and all the liquid is absorbed I had and more salsa and black beans so yummy I will add a bit of shredded cheese on top it keeps me full for hours.