Quinoa increases three times in size when cooked, so if you want to end up with 3 cups of cooked quinoa, measure out 1 cup of dry quinoa. To cook the quinoa, you will use a ratio of liquid to quinoa, or 2 cups of water for every 1 cup of dry quinoa.
You can use another liquid besides water, such as chicken, vegetable, or mushroom broth , which will add a nice flavor to the finished dish. Quinoa has a natural outer coating called saponin which can impart a bitter taste to the cooked grain. To remove this, you need to rinse the quinoa to remove any residue from the seed.
This task has already been performed in some boxed quinoa, but you may want to repeat the process if you are unsure. To rinse the grain, pour the uncooked quinoa into a fine-mesh strainer and rinse with cool running water for two to three minutes, agitating the seeds with your hands to remove any residue.
Drain well. If you don't have a mesh strainer, you can place the quinoa in a large bowl of water for several minutes, and then change the water and repeat to assure that the quinoa is well-rinsed. Be sure to mix with your hands during this process to remove any residue. This is an optional step, but toasting the grains will bring out their nuttiness and sweetness and makes for a more flavorful finished product similar to when making rice pilaf. In the saucepan you plan to cook the quinoa, add a drizzle of olive or canola oil and warm over medium-low heat.
Add the drained quinoa and, stirring constantly, toast the grains until they turn golden, 4 to 6 minutes. Just watch it carefully and continue to stir as quinoa can burn easily. While I often use quinoa interchangeably with millet, farro, rice, and other grains, it is not actually a grain, but a grain-like seed hailing from South America!
You can read more about the health benefits of quinoa here , but the bottom line is that adding even a small amount of it to your diet can be good for you. You can find it in a variety of colors, like black, red, white, or a mix of all three, but each variety cooks in the same way. And one final note before you cook: Quinoa is coated in naturally occurring insecticides called saponins.
They can give the grain a bitter taste and make it difficult to digest, so make sure to rinse quinoa in a fine mesh strainer before putting it on the stove. When I cook rice, I add oil and salt to the pot, but cooking quinoa is even simpler.
All you need is quinoa and water! In my experience, the sweet spot for light, fluffy quinoa is right in the middle. Any more water, and the quinoa gets mushy. At the very least, toss it with salt, pepper, lemon or lime juice, and a drizzle of olive oil. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
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Fluff with a fork, and then enjoy! That said, both alternative methods allow you to do other things in your kitchen since they are so hands-off. To do it, spray or wipe the bottom and sides of the pressure cooker with a little oil this prevents sticking.
Then add 1 cup of rinsed quinoa and 1 cup of liquid like water or broth. Stir well so that no quinoa sticks to the bottom, and then secure the lid.
Program the pressure cooker to cook on HIGH for one minute, and then naturally release for twelve minutes. To do it, spray or wipe the bottom and sides of the rice cooker with a little oil this prevents sticking. Then add 1 cup of rinsed quinoa and 2 cups of liquid like water or broth.
If you have the option, press the button used for cooking white rice, otherwise just press start. Cooked quinoa will keep, if stored in a tightly sealed container, for 3 to 5 days in the refrigerator. It will last in the freezer up to two months. Quinoa has a variety of uses and can be enjoyed for breakfast, lunch, and dinner!
When cooked it has a mild and nutty flavor. Here are some of our favorite ways to use quinoa:. You can cook quinoa a variety of ways. Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move the quinoa around the bowl, and then drain the water and repeat once more so the quinoa has been rinsed.
Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water or stock in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes. If you are making a large batch of quinoa, this may take closer to 20 minutes.
Move the saucepan off of the heat and cover for five minutes. Uncover, and then fluff the quinoa with a fork. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook!
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