How To Cook Fluffy Quinoa

Hello Dear Reader,


Ahh Quinoa, remember when it was the latest food craze/superfood? What seems like years ago now, it was something just a bit different, a "grain" that is full of protein, that is now just another pantry staple. And like most "grains" there is always a better way to cook it. I have found this method to be the best, you will always end up with light, fluffy, perfectly cooked Quinoa.

Gosh my life is exciting, isn't?

For every 1 cup of Quinoa you will need 2 cups of water and 1/4 teaspoon of salt

Rinse the Quinoa well, I do it over a bucket as I can't stand to see so much water going down the drain

Really get you hands in there and agitate and rinse very well, at first the grains will seem like they are waterproof but eventually the saponin coating will be washed off

Pop the rinsed and drained Quinoa into a saucepan, add the water and salt and bring to a rapid boil

Turn heat down to low and let cook away gently for 10 to 20 minutes until all moisture has been absorbed. I find mine take more like 20 minutes before all moisture is gone, but as always, every stove is different, so just keep an eye on it

Once all moisture has been absorbed take the saucepan off the heat and immediately cover with a lid and let "steam" for another 5 to 10 minutes, this will make the Quinoa really fluffy and light


There you have it, the best way I know how to cook light and fluffy Quinoa. You're welcome.

Do you do anything different when cooking your Quinoa?

Have a lovely day,
💗Fi


8 comments

  1. Replies
    1. Hi F & D,
      I was late to the Quoina party but have now well and truly made up for it, such an amazing food.
      Fi

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  2. I love quinoa, Fi! Last night, I made a one pan carrot and quinoa bake from a recipe book called "The Roasting Tin" by Rukmini Iyer. Lots of carrot wedges roasted with honey, rosemary, bay etc. and then 20mins before end cooking time, quinoa and water added then covered with foil to continue baking. Quinoa was lovely, flavoursome and fluffy. I'm having leftovers for lunch today:) Meg

    ReplyDelete
    Replies
    1. Hi Meg,
      That sounds divine, the humble carrot adds so much sweetness, you know I have never tried roasting carrots, but I must give it a whirl. I think that recipe is a sure fire winner.
      Fi

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  3. My life is "exciting" as well, I could talk food till the cows come home. Love your blog.

    ReplyDelete
    Replies
    1. Hi Jana,
      I love that you love my blog😊it makes my heart sing to hear such words of encouragement. It’s funny how like attracts like, isn’t? Food brings people together, we all have to eat, it might as well be delicious. Have a lovely evening.
      Fi

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  4. Hi Fi, have you tried cooking sorghum? I had it at a restaurant and really liked it and so bought some and it took twice as long as the instructions to cook and still tasted too hard.

    ReplyDelete
    Replies
    1. Hello,
      No, sorghum is something that I haven’t tackled yet, so I can’t give you any advice on it, however if there is another reader out there with experience in cooking this grain please feel free to add your advice. Thanks for reading and have a lovely day,
      Fi

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