Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Perfectly Fluffy Quinoa in a bowl

How to Cook Perfectly Fluffy Quinoa

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 6 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 21 Minutes + 15 Minutes Resting
  • Yield: 4-5 Servings 1x
  • Category: Sides

Description

Ever wonder how to cook perfectly fluffy quinoa?  Look no further, we are here to help! No more soggy or mushy quinoa.  This recipe provides instructions on how to cook the most light, fluffy, perfectly tender and chewy quinoa that will transform your quinoa to a whole new level of deliciousness.

Whole Food Plant Based, vegan, plant based, oil free, gluten free, refined sugar free, no highly processed ingredients.


Ingredients

Scale
  • 1 cup uncooked quinoa*
  • 1 cup water (or broth)
  • ½ teaspoon sea salt*

Instructions

  1. Fill a small to medium-sized pot on the stove with 1 cup water or broth to warm up the liquid. Do not boil or simmer the liquid just yet. Keep it warm as you do not want any liquid to evaporate.
  2. Place one cup of quinoa into a very fine mesh strainer and rinse thoroughly under a continuous stream of running cold water. Use a slotted spoon to flip the quinoa around and ensure that the quinoa is thorough rinsed. Do this for several minutes.  It is very important to thoroughly rinse quinoa as the outer coating of quinoa is bitter.  Turn off the water, then gently shake off any excess water.  Use the slotted spoon to move the quinoa around in the strainer to release any trapped water.
  3. Place the rinsed and drained quinoa into a non-stick skillet and dry sauté it over medium to medium-high heat to dry it out. This will take about 4 to 6 minutes.  You want to continuously move the quinoa around in the skillet to dry out the quinoa and slightly toast it.  You will know when most of the water has been removed as it will look and sound dry as it moves around the skillet.  Try to get is as dry as you can. All of the quinoa does not need to be completely dry, but it definitely should look drier.
  4. Add the “dry sautéed” quinoa to the pot with the warmed liquid, add the sea salt, stir well, then increase the heat to bring to a rolling boil. Allow to cook at a rolling bowl for a full 30 seconds, then lower to a very low boil (simmer), and place a lid on the pot and simmer for 15 minutes on the stove.
  5. After 15 minutes, check to see if all the liquid has evaporated by moving the quinoa to the side of the pot, if there is no liquid left, fluff the quinoa, remove the pot from the heat and allow to cool undisturbed for another 15 minutes with the lid on, then after 15 minutes, remove the lid and fluff the quinoa, serve immediately. (Note: If all the liquid has not evaporated, continue simmering on the stove with a lid on for a few more minutes. Once all the liquid has evaporated, remove the pot from the heat, fluff and allow to cool undisturbed for 15 minutes with the lid on.)
  6. Fluff and serve.

Notes

*Quinoa:  You can use any variety of quinoa:  white, red, black, tri-colored, etc.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes:  About 4 – 5 servings

*Storage:  Refrigerate, use within 7 days.