Instead of cooking quinoa like rice, boil it in water like pasta then drain and return to the pot for a tender, fluffy quinoa bite every time.
Rinse the quinoa in a fine mesh strainer under cold water. Add the water to the pan with the quinoa and kosher salt. Bring to a boil.
Boil the quinoa like pasta, until al dente and the centers become transparent, stirring occasionally, about 8 to 12 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel and a lid and let sit for 5-10 minutes. Serve warm, or spread the quinoa on a rimmed baking sheet and let cool.
Cooked quinoa can be stored in a sealed container and refrigerated for up to 5 days.
1 cup dried quinoa yields 3 cups cooked quinoa.
To add more flavor, cook the quinoa in broth, or half broth and half water. Or, add a smashed garlic clove to the water while boiling, then discard.
The quinoa will last 4-5 days in a sealed container in the refrigerator.
(c) 2019 - FoodieCrush.com - How to Cook Perfect Quinoa