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Quinoa has taken a huge leap from its humble beginnings in health food stores to shelves of national supermarkets. Its high protein content, sweet and nutty flavor, and delicate texture have made it an increasingly popular replacement for starchier rice and pasta (although when you’ve had the chance to try it, you’re likely to think of it as an «substitute» ever again!).
Quinoa is an easy grain to fall in love with. Kitchn has many members who enjoy cook up a huge pot of Quinoa on weekends. They then enjoy it throughout the week by grilling meats, curry and grilled veggies. It’s among the most delicious, fast-cooking dishes we’ve had. Learn how to cook amazing Quinoa that’s not too mushy, or bitter, but delicate and perfectly fluffy. Cultivated in the Andes for more than 500 years, this grain (pronounced KEEN-wah) has been called «the mother grain» and «the gold of the Incas.» Technically, it’s not actually a grain, but a seed, although it can be used in nearly every way like other whole grains. Since people have discovered its delicious nutritious properties and nutty flavor it has seen its popularity grow gradually over the years. Quinoa is a complete protein source that’s also rich in iron, magnesium and fiber. It’s also among the best pantry staples for health. What Quinoa should I purchase? I’ve heard that there are 1,800 (!) varieties of quinoa, but there are three types you can find in grocery stores across the U.S.: white, black, and red. White quinoa has the best delicate, easy-to-love taste — try this one first in case you’ve never had it before. Both black and red quinoa possess distinct characteristics and I personally find them to be more pronounced and more earthy as compared to white quinoa. They’re great for salads or other dishes where the color shines! The standard cooking method outlined below can be used for any kind of quinoa come across. Quinoa is coated with a natural substance called saponin. It may cause the cooked grain to taste soy or bitter. Luckily, it’s easy to eliminate the saponin coating by washing the grain just prior to cooking. It is common to rinse the quinoa before cooking but it’s never hurt to give the seeds an extra rinse at home. Some cookbooks recommend soaking the quinoain water, but according to our experience, this is unnecessary. What Can I Do with Quinoa? Quinoa can be utilized just like other grains like barley or rice. Quinoa is an excellent food option to accompany almost every meal, particularly if you make use of broth instead of the bay leaf and water. I like serving it as a bed to stews or baked fish. Quinoa can also be used in porridges for breakfast, casseroles and salads. Check out the following list of recipes to get some ideas! Which are your most favorite ways to make use of quinoa? What is the value of one cup dried quinoa? A cup of dry quinoa should yield approximately three cups of cooked quinoa. What is the amount of liquid required to cook quinoa To cook one cup quinoa, you need 1 3/4 cups liquid. How long does for cooking quinoa? Quinoa can be cooked in about 20 minutes. How do I make quinoa less bitter? A majority, if certainly not all of the natural bitterness of the outer coating can be removed by vigorously rinsing it in a mesh strainer. What can I do to improve the taste of quinoa? Quinoa is fantastic when cooked in chicken or vegetable broth. Add about 1/2 teaspoon kosher salt to each cup dried quinoa when cooking. Add other spices and aromatics during cooking as well such as a clove of crushed garlic, a sprig of fresh rosemary, or a pinch of black pepper. Can I use my rice cooker to make quinoa? Yes! Use the same liquid-to-quinoa ratio and follow the instructions on the rice cooker. Many of our readers reported that our original recipe, which called for 1 cup of quinoa and 2 cups water, resulted in a gummy substance. After testing the original as in addition to a range of other quinoa water ratios, I found that 1 cup of quinoa to 1 3/4 burner grill cups of water is the perfect proportion for perfectly fluffy quinoa. The recipe has been updated to reflect the new ratio. Rinse the Quinoa. Put the quinoa in the fine mesh strainer. Rinse it thoroughly under cool, running water. Rub and swish the quinoa with your hand while rinsing. Toast the quinoa over a stove. In a small pan, cook the olive oil over medium heat until it shimmers. Stir in the quinoa drained and cook for 2 minutes, stirring it frequently. Bring to a boil. Add the broth or water and salt. Bring to a simmer. Reduce heat and cook, covered, for 15 minutes. Reduce heating to the lowest level. Cook for 15 minutes while covered. Let stand, covered, for 5 minutes. Take the pot off the stove and let stand for 5 more mins, covered. Scoop and eat! The quinoa seeds should be covered with towels. Squash the quinoa lightly using a fork before serving. Return the pot to low temperatures. If there’s any leftover liquid in the bottom of the pan, or if your quinoa remains a little crunchy, cook the pot covered for 5 more minutes until the water is completely absorption. It is possible to store any leftover quinoa in an airtight jar for up to five days, or put it in a freezer for up to 2 months. The Kitchn Daily will arrive in your inbox. Emily Han, a Los Angeles-based recipe designer educator, herbalist, educator, and the author of Wild Drinks & Cocktails : Hand-crafted Squashes and Herbs Switchels Tonics and Infusions to Mix at home, is a Los Angeles-based herbalist, recipe writer, and educator. For recipes and cooking classes visit her website.