How to Cook Basic Quinoa

Humans have consumed quinoa for nearly 5,000 years.

Quinoa, the Incan word for "mother grain," is healthy and gluten-free. Quinoa has a higher protein content than wheat, corn, rice and oats, according to Purdue University. It also contains more calcium, iron and other necessary minerals. Though used as a grain, quinoa is technically the seed of a leafy plant related to spinach and beets. It has a nutty flavor and a soft but slightly crunchy texture. Serve cooked quinoa as a side dish or use it in recipes as a substitute for rice.

Things You'll Need

• Water
• Strainer
• Saucepot with lid

Instructions

Preparing Quinoa

1. Measure out the amount of quinoa you need. Dry quinoa will expand to about four times its original volume once it is cooked.

2. Rinse the quinoa by placing it in a strainer and running water over it. Rinsing removes the bitter natural coating from quinoa seeds.

3. Place the quinoa in the saucepot.

4. Add 2 cups of water for each cup of quinoa.

5. Place the pot on a burner and turn the heat to high.

6. Reduce the heat to low after the water comes to a boil. Place the lid on the pot and let it simmer for 13 to 15 minutes, until all the water is absorbed.

7. Remove the pot from the heat and let it sit with the lid on for 5 minutes. You can remove the lid immediately, but keep your face away from the hot steam.

8. Fluff the quinoa with a fork. Add butter or olive oil -- about a teaspoon per cup of cooked quinoa -- and salt and pepper to taste.

Tips & Warnings

• Cook the quinoa in chicken, beef or vegetable broth instead of water to add flavor.

• You can cook quinoa in a rice cooker using the same ratio of quinoa and water.

• Toast quinoa before cooking it for a different flavor. To toast it, set it over medium heat in a dry skillet for 3 or 4 minutes, stirring constantly.

References

• Purdue University: Quinoa
• "Keen on Quinoa"; Vegetarian Times; June 1999

Resources

• The New York Times: There's Something About Quinoa