I love quinoa, it goes with everything. It has an earthy, nutty flavour that pairs especially well with Rich Tomato Sauce and roasted vegetables. Quinoa has a tendency to turn in to bad tasting wallpaper paste if you are not careful. However if you follow these quick and easy steps you will have perfect, light, fluffy, nutty and naturally gluten free and vegan quinoa.
There are lots of methods to cook quinoa – some of them work, some of them don’t work. This method works every time! The key to this Perfect Quinoa method is toasting the quinoa before cooking. Super easy. I cook my Perfect Quinoa in a pan on the hob using one of the many absorption methods – where the grain is cooked with only the volume of water required to cook the grain. As the method suggests the water is absorbed by the quinoa. There are lots of other absorption methods – this is the tastiest and most consistent. Other methods include steaming, boiling in excess water, in the microwave, in a rice cooker and so on…
This is one of the rare occasions that ingredients are measured by volume rather than weight.
I do not add salt. I do not think quinoa needs salt. However for an extra dimension you can add some gluten free, vegan stock powder to the boiling water before adding to the pan.
For any leftover quinoa cool quickly and refrigerate.
Serves 2-6 (depends how much you cook)
Preparation time 5 minutes
Cooking time 20 minutes (including standing time)
1 measure of quinoa
2.5 measures of boiling water
1. Add the quinoa to a high sided, dry pan and put on a low to medium heat. Gently toast the quinoa until the grains have changed colour and there is a nutty smell coming from the pan
2. Add the boiling water to the pan and, quickly and carefully, place a lid on the pan. The pan will be very hot and so will spit and bubble like crazy. This is why it is best to use a high sided pan
3. Cook the quinoa on a low heat until all the water is absorbed. Once all the water is absorbed turn off the heat, fluff the quinoa gently, replace the lid and leave to stand for at least 10 minutes
4. Ready to serve.