How to Make Quinoa

Here’s a quick easy tutorial on making Quinoa. I’m not a huge fan of plain quinoa, but I cook it ahead and use it in other recipes with !FLAVOR! as a side dish or a breakfast cereal.

Basic Quinoa

  1. Measure out quinoa and place in a strainer. You will cook it in twice as much water. (1 cup raw quinoa, 2 cups water makes 3 cups of cooked quinoa).
  2. Rinse the quinoa in a fine strainer. This removes naturally occurring bitter soapy stuff that the plant produces.
  3. Place quinoa and water into a sauce pan.
  4. Bring to a boil, reduce heat and simmer for about 15 minutes.
  5. Quinoa is done when the balls are translucent and the half moon shaped husks have separated. It will still have some chew, like al dente pasta, and the balls will pop in your teeth.
Follow Me on Pinterest

I use a really fine metal strainer so it doesn't fall through the holes.

Follow Me on Pinterest

Here I have 1/2 cup quinoa and 1 cup water

    Follow Me on Pinterest

    Cooked Quinoa

4 thoughts on “How to Make Quinoa

  1. foodrefashionista says:

    This is a great post because the photos really help people see what to do. Just an FYI: The coating, called saponin, isn’t only bitter, it has a low level of toxicity as well. From Wikipedia: “The toxicity category rating of Quinoa saponins are classified as a mild eye and respiratory irritant and a low gastrointestinal irritant.” I have a friend who can’t eat quinoa anymore because she didn’t know she had to rinse it and for several years did not.

    • KnowGluten_Jodi says:

      Oh, wow, Thanks Claire, I had no idea! Thank goodness for the internet or I wouldn’t have known to rinse it either. I wonder if it’s safer to soak it for a few minutes first. Do you know? BTW, I was born in Ottawa, my sister and her family live there now. Beautiful city.

      • foodrefashionista says:

        Hi, former Ottawan! Yes, I think it’s become really lovely…especially in the summer. (I hate winters!) Anyway, t thinking rinsing will do the trick…haven’t read otherwise.

Comments are closed.