Add the quinoa to a fine-mesh strainer and rinse under cold water. Drain then add to the pot. (This step is optional - some quinoa brands are already pre-washed and don't require it. Be sure to check the package)
Cook The Quinoa:
Add 1 cup uncooked quinoa to a pot along with 2 cups of water (or broth). Bring the pot to a rolling boil. Reduce the heat and cover with a lid. Cook until all the liquid has evaporated, about 10-15 minutes. Do not stir the quinoa during this time (stirring creates mushy quinoa).
Check the bottom to see if the liquid is all gone, then remove from heat. Let sit for 5-10 minutes. Now you can fluff the quinoa with a fork.
Add to a bowl, season with salt and pepper. Use in your recipes or serve as a side dish. Enjoy!
When preparing quinoa, you can soak it in water for at least 30 minutes prior. This will help release the phytic acid – an enzyme in quinoa that our bodies have a hard time digesting.
Toasted Quinoa: The uncooked quinoa seeds can be lightly toasted before cooking. This creates a lovely flavor. Place them in a frying pan without oil over medium-high heat. Toast for a few minutes, keeping an eye on them as you go. Once toasted they can be added to a pot with water to boil.
Cook Quinoa In A Rice Cooker: Add 1 cup of uncooked quinoa with 2 cups of water to a rice cooker. Turn on, or cook for 25-40 minutes depending on the rice cooker.
To Serve: We love to serve plain quinoa drizzled with olive oil and seasoned with salt and pepper. Quinoa can be served in a similar way that you would eat rice.
Leftovers can be stored in an airtight container in the fridge for up to 4-5 days. Cooked quinoa can also be frozen and then thawed to use at a later date.