Perfect Quinoa

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 199, total fat 7 G., saturated fats 1 G., proteins 6 G., carbohydrates 28 G., fiber 3 G., cholesterol 0 mg, sodium 375 mg, sugar 0 G.

There are several varieties of quinoa. Whether you choose red, white, black, or tricolor, all are suitable for this simple and foolproof recipe. You'll get a fluffy, crumbly side dish every time. Quinoa is naturally coated with a bitter substance called saponin, which deters predators. Although most commercially available quinoa is pre-rinsed, it's a good idea to quickly rinse it again in cold water before cooking. Cook a large batch of quinoa and store it in the refrigerator for quick salads, bowls, and other side dishes throughout the week.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups quinoa
3 cups water/lightly salted chicken or vegetable broth
2 tablespoons extra virgin olive oil
1 bay leaf

Ingredient Substitution Suggestions

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Recipes with similar ingredients: quinoa, bay leaf

Cooking the dish according to the recipe:

Rinse the quinoa in a fine-mesh sieve under cold water, stirring with your hands, for about 30 seconds. Drain.

This step is optional, but it really brings out the flavor of the quinoa. Simply pour the quinoa into a saucepan over medium heat and stir for about 4 minutes, until golden brown—keep a close eye on it so it doesn't burn. You can also warm a couple of teaspoons of olive, vegetable, or grapeseed oil in the pan for extra flavor.

In a medium saucepan, combine water or broth, olive oil, bay leaf, and 1.5 teaspoons of salt and bring to a boil. You can also add dry white wine for flavor. Add the quinoa and stir, using a ratio of 1 cup quinoa to 2 cups liquid. Bring to a boil.

Then reduce the heat to low so the water simmers gently. Cover and cook for 15 minutes. Remove the pan from the heat and let it sit for 5 minutes.

Fluff the quinoa with a fork. Season with salt and pepper to taste. Remove and discard the bay leaf. If making the quinoa ahead of time, place it on a parchment-lined baking sheet to stop cooking and let it cool. Then transfer to a container, seal tightly, and refrigerate for up to 5 days.