Quinoa is such a versatile grain (that’s technically a seed!) that packs a nutritional punch with its high fiber and protein content.
It’s a great alternative to rice if you’re looking to switch things up. Plus, cooking it is extremely easy, especially with these few helpful tips I’ll share.
You can choose to soak your quinoa ahead of time to speed cooking time and increase digestibility (see notes!). Or, buy sprouted quinoa at the store to save time (my preferred).
Let me show you how to make perfect quinoa every time.
How to Cook Quinoa
- 1 cup sprouted quinoa (or soaked quinoa*)
- 1 ¾ cup water
- 1 Pinch salt
- 1 Pinch curry powder (optional)
- If using sprouted quinoa, add quinoa to a small saucepan and toast over medium heat for 2 minutes, stirring occasionally, being careful not to burn. If using quinoa that’s not sprouted and you’d like soaking instructions, see notes*. Otherwise, proceed to step 2.
- Then add salt, curry powder (optional), and water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. Be sure the quinoa isn’t boiling, but cooking at a gentle simmer.
- Set aside off heat, uncovered, to cool – at least 10 minutes. Then it’s perfect for use in things like salads, bowls, falafel, spring rolls, veggie burgers, stir-fries, and more!
- Store cooled leftovers in the refrigerator up to 5-6 days, or in the freezer up to 1 month.
*Prep time reflects soaking for 2 hours. If using sprouted quinoa or not soaking your quinoa, prep time is 0 minutes.
*Recipe as written yields about 2 cups cooked quinoa.
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