An easy recipe for making fluffy quinoa that’s perfect for adding to salads, stir-fries, bowls, and even breakfast dishes.
how to make quinoa
If you’ve tried cooking quinoa and it’s soggy instead of fluffy, this recipe is for you. This ancient grain is a great addition to your kitchen repertoire. It’s not just a “health food” ingredient for vegan or gluten-free diets. A delicious and versatile grain that can be used as the basis for salads, bowls, stir-fries, and even breakfast dishes.part of me my favorite quinoa salad Mediterranean Quinoa Salad and Avocado Quinoa Salad. If you have an Instant Pot, you might also like this Instant Pot Quinoa.
What is Quinoa
Quinoa (KEEN-wah) is an ancient, protein-rich seed native to South America that has a nutty flavor and a texture similar to that of brown rice when cooked. Rich in protein, gluten-free and loved for its versatility, this ancient grain has grown in popularity over the past decade. It contains all 9 essential amino acids, Lysine, Phosphorus, Copper, Iron and Magnesium and is easy to make. It’s not exactly a grain, it’s actually a relative of spinach.
Quinoa comes in many varieties, including white, red, and black. However, the cooking method is the same regardless of which type you choose. Here’s what you need:
- 1 cup dried quinoa
- 1 3/4 cups water or broth
- salt (optional)
how to make quinoa
- Rinse thoroughly: First, the seeds are thoroughly washed with cold water. This step is very important to remove the natural coating called saponins. Saponins can impart a bitter or soapy taste if left unwashed. A fine mesh strainer works great in this process.
- Toast (optional): It doesn’t need to be toasted, but toasting adds a nutty flavor that makes the dish even tastier. Heat a little olive oil or butter over medium heat, add the drained quinoa and cook, stirring, for about 1-2 minutes. When the rice is cooked, it has a fragrant aroma.
- Boil: Add quinoa, water, and salt to a medium saucepan to taste (or soup if you prefer a stronger flavor). Bring the mixture to a boil over medium-high heat.
- Boil: Once boiling, reduce heat, cover and simmer for about 20 minutes or until all liquid is absorbed.
- Dormant period: Once all the liquid has been absorbed, remove the pan from the heat and let it sit with the lid on for about 5-10 minutes. This step may seem unnecessary, but it is essential for steaming to make it even more fluffy.
- Fluff: After resting, remove the lid and gently flake with a fork to separate the grains.
- Let cool: Allow to cool before adding to your favorite quinoa recipes.
how to use
- Use for grain bowls with vegetables, sweet potatoes, and beans.
- Substitute cereal in a breakfast bowl with cinnamon, honey and fresh fruit.
- Add to the salad along with cucumbers, tomatoes, lemon juice and feta cheese.
- add to soup
how to remove bitterness from quinoa
For better taste, rinse well with water to remove the natural coating called saponins. Saponins can have a bitter or soapy taste. Some brands come pre-washed. However, it’s okay to rinse the seeds again.
Which is healthier, quinoa or rice?
Quinoa has several advantages over rice.
- Complete protein: It contains all 9 essential amino acids, making it a complete protein.
- More Fiber: It contains twice as much fiber as most grains and aids digestion.
- Rich Nutrients: Rich in vitamins and minerals, including vitamins B, E and other antioxidants that help fight aging and various diseases. It is also rich in minerals such as iron, magnesium, phosphorus and zinc.
- Lower glycemic index: It slows the rise in blood sugar levels and is beneficial for diabetics.
- Rich in antioxidants: Contains more antioxidants and promotes overall health.
- gluten free: Like rice, it’s great for people with celiac disease or those following a gluten-free diet.
What is the ratio of water to quinoa?
The ideal water ratio is essential to cooking perfectly fluffy quinoa. Generally, the instructions on the box recommend adding more water than you need. The ideal ratio is 1 3/4 cups of liquid to 1 cup of quinoa.
Why is quinoa not soggy and fluffy?
If your quinoa is too mushy and not to your liking, it may be because you used too much liquid. I have been making this for years and always use less water than the package directions. The ideal ratio is 1 3/4 cups of liquid to 1 cup of quinoa. Cover and cook until all liquid is absorbed, about 20 minutes, then rest for 5 minutes and fluff with a fork.
What Kind of Quinoa Is Best?
There are many different types of quinoa in supermarkets. Tricolor, black, and red quinoa are my favorite colors to add to quinoa salads and bowls because of their firm texture and chewy texture. White gives a more rice texture, so it’s great to use in place of rice, like in this Quinoa Enchilada Bake, Quinoa Fried Rice, and Coriander Lime Quinoa.
best quinoa recipe
yield: Four one serving
Serving size: 1 cup (cooked)
Wash the quinoa. Place the quinoa in a fine-mesh colander and rinse well with cold water. Rub your hands over the quinoa while rinsing. This step removes quinoa’s natural coating called saponins, which give quinoa its bitter, soapy taste.
toast the quinoa Optional: Toast the quinoa in a skillet for a few minutes before cooking for a more nutty flavor. Heat a little olive oil or butter over medium heat and add the drained quinoa. Cook, stirring, until fragrant, about 1 to 2 minutes.
Cook the quinoa. Combine quinoa, water, and salt (or broth) in a medium-sized saucepan and mix. Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and cover. Simmer for 20 minutes or until all moisture is absorbed. Check occasionally to prevent burning and add more water if necessary.
Rest: Once the quinoa has absorbed all the water and is cooked, remove the pan from the heat and let it sit with the lid on for about 5-10 minutes. This step steams the quinoa and makes it fluffier.
Fluff with a fork. After resting, remove the lid from the quinoa and fluff it gently with a fork to separate the grains.
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It can be stored in the refrigerator for 4 days. This recipe makes 4 cups.
Provided by: 1 cup (cooked), calorie: 172 kcal, carbohydrates: 31 g, protein: 6 g, obesity: 3 g, sodium: 3.4 mg, fiber: 3 g