A cup of quinoa needs about 2 cups of water to cook, and it will produce about 3 cups of cooked quinoa. Depending on your meal, you will know the best portion for yourself. Leftover quinoa can be refrigerated in an airtight container for a week without a problem. The lefover quinoa can be used as a salad, side dish, main meal …
Cooking time of quinoa: 15 min.
- 1 cup uncooked quinoa (any variety — white or golden, red, or black)
- One teaspoon olive oil
- 1 3/4 cups water or low-sodium broth
- ½ teaspoon kosher salt
- Fine-mesh strainer
- 2-quart saucepan with lid
- In a fine mesh-strainer, rub and rinse your quinoa under cold running water.
- Heat olive oil in a saucepan over medium-high heat and add the drained quinoa to cook. Stir constantly until the water evaporates and let the quinoa toast for about 2 minutes.
- Add your broth or water and salt and bring it to a rolling boil.
- Once the water is boiling, lower the heat, cover the saucepan, and let it cook for about 15 minutes.
- Take the pan off the heat and let it stand for five more minutes without uncovering it.
- Once the quinoa is uncovered, you will know it is cooked if the germ (spirals) are separating from and curling around the seed. Fluff the quinoa gently with a fork and serve. If there are still any liquids in the pan, or your quinoa is a bit crunchy, put it back on low heat and cook, while the pot is covered for another 5 minutes or until the pot is dry.