How to Cook: Quinoa
Following on from our recent post about how wonderful and nutritious quinoa is we thought we should fill you in on how best to prepare and cook this super seed.
In addition to the health benefits of quinoa there are also many practical benefits to using quinoa in the kitchen.
- It’s quick and easy to cook.
- It’s great in savoury and sweet dishes.
- You can enjoy quinoa for breakfast, lunch and dinner.
- It can be used to thicken sauces and puddings etc.
While it may be a few dollars more expensive in the supermarket compared with pasta or rice, quinoa does fluff up and expand to 3 times it’s original volume and provides more energy and nutrients.
Quinoa Seed Cooking Instructions: Cook 1 part quinoa with 2 parts water (or salt-reduced stock):
|Uncooked Quinoa||Amount of Water||Cooked Quinoa|
|1/4 cup||1/2 cup (125 mL)||3/4 cup|
|1/3 cup||2/3 cup (160mL)||1 cup|
|2/3 cup||1 1/3 cup (330 mL)||2 cups|
|1 cup||2 cups (500 mL)||3 cups|
Stove-top Absorption Method: Combine quinoa and water in a saucepan and bring to the boil. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off, leave the lid on and allow the quinoa to sit on the burner for a further 5-7 minutes. Remove the lid and fluff with a fork.
Rice Cooker Instructions: Cook quinoa according to the manufacturer’s instructions combining 1 part quinoa and 2 parts water in the rice cooker. When cooking quinoa in a rice cooker you can lift the lid and stir the quinoa to prevent burning on the bottom of the pan.
Dry Roasted Quinoa: This variety of quinoa requires a few minutes less cooking time. Combine 1 cup dry roasted quinoa with 2 cups of water in a saucepan and bring to the boil. Cover, reduce to a simmer and cook for 10 minutes. Remove from the heat and fluff with a fork.
Important Cooking and Preparation Notes:
#1: Rinse quinoa thoroughly before cooking: Saponin is a soapy like substance that coats the quinoa grain, protecting it from birds and insects and can give quinoa a bitter taste. Most quinoa comes pre-washed, however rinsing the grain thoroughly prior to cooking will ensure any saponin residue and bitterness is removed.
#2: There is no need to stir or lift the lid during the cooking process. If water still remains in the saucepan leave the saucepan on the stovetop covered for a further 5 minutes.
#3: Cook more than you need: Cooked quinoa can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month so its ready when you need it.
One Handed Cooks Quinoa Recipes