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  • 1 cup quinoa
  • 1 1/2 cup water
  • 1/4 tsp salt

Preparation Notes

To Soak or Not to Soak: It usually works well either way. Most quinoa that you buy in stores has been pre-rinsed and dried, but I still prefer to soak it 5 minutes just in case, to loosen up any residue of saponin, or dust or chaff that remains. Skip soaking if you like, but always rinse quinoa.

Directions

  1. You'll need a 2 quart pot with a tight fitting lid, and a fine mesh strainer.
  2. Double the recipe if you want to have leftover quinoa for another meal or two.
  3. Optional: Soak the quinoa for 5 min in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up any residue of saponin (usually removed in processing), which can give a bitter taste. Most quinoa sold in the US these days has been cleaned, and steamed to remove the saponin, so do not worry about that.
  4. To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer at the last.
  5. Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired.
  6. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.
  7. Cook for 15 minutes.
  8. Remove quinoa from heat and allow to sit five minutes with the lid on.
  9. Fluff quinoa gently with a fork, and serve.
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