How to Cook Quinoa
I have always gravitated towards grains and seeds even with the modern-day bashing of carbs. For some reason my body needs the fiber and as I learned quinoa, unlike many plant-derived foods, is a complete protein and helps you meet your daily value of key micronutrients and antioxidants. Also, quinoa has a low glycemic index, so it regulates a slow and even release of glucose that averts the spikes leading to sugar crashes. Plus, quinoa is gluten-free as it is technically a form of seed, not an inherent grain. And quinoa comes in white, red, black, and tri-color varieties with white quinoa being more neutral and a good substitute for rice, while darker seeds are firmer and crunchier, often used in combination bowls. The recipe below is for tri-color quinoa, the quinoa that I use more of, as it is firmer and holds its shape better with soupy dressings than white quinoa. However, this recipe can be adapted for white quinoa by adjusting the cooking time as white quinoa tends to cook faster.
Ingredients
- 1 cup dry tri-color quinoa
- 1 ¾ cup chicken broth
- 1-2 t. extra virgin olive oil
- Any aromatics, like garlic, cumin, coriander, oregano, and red pepper flakes for a Mediterranean bowl*
- 1 T. any vinaigrette, like a Greek vinaigrette for a Mediterranean bowl*
- *See the link at the bottom of this page for a Mediterranean quinoa bowl that features a Greek vinaigrette and aromatics.
Directions
- Step 1 Note: there are two enhancements for your quinoa that you’ll want to prepare beforehand: the aromatics and the vinaigrette. Aromatics are ingredients, like herbs and garlic, that permeate this porous seed, making a flavorful base while cooking this absorbent quinoa. Vinaigrettes also infuse this spongelike seed and lay a foundation for all ingredients to come. Each quinoa bowl can have its own aromatics and vinaigrette, which.I typically prepare first. Please see the link at the bottom of this page for a Mediterranean quinoa bowl with a corresponding Greek vinaigrette and aromatics.
- Step 2 Now, to prepare the quinoa, place the quinoa in a fine-meshed sieve under running water until the bubbles, caused by saponins, pop. Saponins are soapy coatings that serve as a natural deterrent to predators, which cover the outer layer of the seeds, and can leave a bitter taste if not removed. It typically takes 30 to 60 seconds for the bubbles to dissapear. I just wait until the water runs clear.
- Step 3 Next, as a tip, I’ve tried various cookware from Dutch ovens to nonstick pans and I’ve found that a 8-inch stainless-steel saucepan produces a perfectly cooked quinoa. So, whether you have such a pan or don’t, heat whatever you have on medium heat over the stovetop. Then, add the wet quinoa to the pan and toast it for 4 minutes, stirring regularly. During this process, add the oil, one teaspoon at a time, especially if the quinoa begins to stick to the pan. After 4 minutes is up, add any aromatics, if using, and stir for 1 minute. Or conversely, wait until the white quinoa turns golden brown.
- Step 4 After the quinoa has been toasted, slowly add the chicken broth a little at a time since it may make a loud sizzling sound. Then, turn the heat up to medium high until it boils and reduce the heat to low and cover the pan with a lid. Let the quinoa simmer until the liquid has been absorbed, checking it at 13 minutes. You will know that the quinoa has cooked when its center turns translucent and little germ “tails” wrap around the seed. With my stovetop, 17 minutes is the magic number registering that the broth has been soaked up. So, test yours, and when all is absorbed, remove the quinoa from the heat and let it rest with the lid on for 10 minutes. After 10 minutes, fluff the quinoa with a fork and add 1 T. of dressing, if you’re using any. Stir to incorporate and enjoy!
In this recipe, I describe tips on how to cook quinoa, including tricks of toasting the seed with aromatics and permeating the seed with vinaigrettes, both of which infuse the flavor base of this superfood. I also note ideal cookware for a perfectly cooked quinoa.
*NOTE: click here for a recipe for a Mediterranean Quinoa Bowl, which incorporates a Greek vinaigrette and aromatics.
Perfect timing. Just this morning i decided to try cooking quinoa and searched for recipes. I’m happy to see yours and will give it try soon.
Tatiana, such good news and I am glad to hear this recipe is timely! I’m about to post my Mediterranean Quinoa Bowl, which dovetails on this post, and gives examples of aromatics and vinaigrettes to use in cooking tri-color quinoa. Many times, when I’ve had quinoa in the past it has been quite bland but with these enhancements, the quinoa soaks up the flavors and is almost as tasty as dessert!
Quinoa has fallen into disrepute in our household because either was cooked with water like rice. Eager to try your suggestions of enhancing the flavors with aromatics, vinaigrette and broth!
Jane: the aromatics, vinaigrette, and broth make all the difference in transforming a neutral and often bland quinoa into a superfood that just melts in your mouth! It truly is so delicious and I can just eat spoonfuls of it plain! I hope with these tips it recovers its favor in your household!