Ingredients

The following ingredients have 3 Servings
  • 1 cup (170 g) quinoa, (black, red or white)
  • 2 cups (480 ml) water
  • 1/4 teaspoon kosher salt

Instruction

  • Check package or labeling on bulk bins and if quinoa is “pre-washed”, skip the next step.
  • If it needs to be washed, place dry quinoa in a mixing bowl and cover with cool water. Swish it around, then pour into a fine-meshed strainer and rinse further under cool running water. You can’t over-rinse it, so give it a good washing.
  • Pour the quinoa into a small saucepan, add 2 cups (480 ml) clean water and salt and give it all a quick stir. Cover and bring to a boil over medium-high heat. Turn heat down to very low and allow to cook, as you would rice, for about 15 to 20 minutes or until the liquid is absorbed. Turn off heat and allow to sit, covered, for 5 minutes. Fluff with a fork; quinoa is ready to serve or use.
  • For dishes that require cooled quinoa, either leave to cool in the pot or to hasten the process, scrape out onto a clean sheet pan and refrigerate until cooled.
  • Cooked quinoa can be refrigerated in an airtight container for up to 4 days.