LEARN HOW TO COOK QUINOA, THE RIGHT WAY
Quinoa is a popular substitute for starchier pasta and rice. You can make it into salads, eat it alongside fish, veggie dishes, tacos…the possibilities are endless. As I mentioned in my last post, quinoa is usually cooked and eaten like a grain and has a similar nutritional profile, but it is in fact a SEED packed with protein ex: 1 cup of cooked Quinoa = 8 grams of protein. It is also high in fiber, phosphorus and magnesium which can help you maintain strong bones and improve the health of your brain and heart.
Daniela Garcia
I choose not to add salt to my quinoa, I find that quinoa does not absorb very well ground
seasoning. I normally replace the salt with a teaspoon of turmeric to give a nice yellow color, a clove of garlic, or a some leaves of oregano to enhance the flavor.
Not adding salt to your quinoa gives you the freedom to control your sodium intake, since it will usually end up being mixed with some type of protein, vegetable, or fresh salsa that already contains salt.
Quinoa is incredibly simple and quick to cook. It may take 10 to 25 minutes, depending on the amount. However, I always try to have it cooked and ready in the fridge since this method allows me to prepare meals in less than 15 minutes.
There are three main types of quinoa found in markets in the U.S.: white, red, and black.
You can find white quinoa in any supermarket, and if you are new at trying quinoa, I suggest you start with this one.
Red and black quinoa are fancier! both have their own distinct personalities, and I find them to be a little bolder and earthier in flavor than white quinoa. They’re fun in salads or other dishes where their color really pops!
The standard cooking method outlined below will work for any kind of quinoa you find.
Quinoa is really simple to cook once you learn the right water rations, and few tricks that I will be sharing with you along this post.
1 cup quinoa + 2 cups water = 3 cups cooked quinoa
​
2 cups quinoa + 4 cups water = 6 cups cooked quinoa
​
4 cups quinoa + 8 cups water = 12 cups cooked quinoa
Rinse the quinoa, especially, if you bought it in bulk . A vigorous rinse through a fine sieve can get rid of dirt and coating that can give your quinoa a bitter taste.
INGREDIENTS
-
1 cup uncooked quinoa (any variety )
-
1 teaspoon avocado
-
1 3/4 cups water or low-sodium broth
-
1 clove smashed garlic (for better taste)
INSTRUCTIONS
-
Rinse the quinoa. Place the quinoa in strainer. Rinse thoroughly under cool, running water.
-
Toast the quinoa in a saucepan. Heat the avocado oil in a small saucepan over medium-high heat until shimmering. Add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
-
Stir in the water and bring to a rolling boil.
-
Turn heat down to the lowest setting. Cover and cook for 12 minutes.
-
Remove the pot without out removing the lid. The steam will help make the quinoa fluff up.
Storage: Quinoa can be refrigerated in an glass container for up to 5 days.
Stay updated, subscribe to our weekly blog