- 1 cup quinoa
- 1 1/2 cup water
- 1/4 tsp salt
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.
- You'll need a 2 quart pot with a tight fitting lid, and a fine mesh strainer.
- Double the recipe if you want to have leftover quinoa for another meal or two.
- 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.
- To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer at the last.
- Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired.
- Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.
- Cook for 15 minutes.
- Remove quinoa from heat and allow to sit five minutes with the lid on.
- Fluff quinoa gently with a fork, and serve.