Ingredients
- 1 cup dry quinoa (white, tricolor, or red)
- 2 cups water (or vegetable/chicken broth for more flavor)
- 1/2 tsp salt
- 1 tsp olive oil (optional)
1.Rinse the Quinoa:Crucial for removing bitterness.
Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold running water for 30 seconds. Rub the seeds together with your fingers to wash away the natural saponin coating, which can taste soapy or bitter. Drain well.
2.Toast the Grains:Optional but highly recommended.
Heat the olive oil in a medium saucepan over medium heat. Add the rinsed, drained quinoa and toast for 2 to 3 minutes, stirring constantly. You will know it's ready when the moisture evaporates and the quinoa smells slightly nutty.
3.Boil and Simmer:
Pour the water (or broth) into the saucepan and add the salt. Turn the heat up to bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and gently simmer for 15 minutes. Do not lift the lid during this time.
4.Rest and Fluff:For the best texture.
After 15 minutes, remove the pot from the heat but leave the lid on. Let it sit undisturbed for 5 minutes to absorb any remaining steam. Finally, remove the lid and gently fluff the quinoa with a fork.