Quinoa is ready in 35 minutes or so.
- 1 cup of quinoa
- 2 cups of water (ratio 1:2, so 1 cup of dry quinoa for 2 cups of water)
- ½ teaspoon of salt
In a fine mesh strainer, rinse the quinoa under running cold water, rubbing the seeds with the hand in order to remove the coating – the saponin.
In a saucepan over medium-high heat, add the quinoa. Stirring constantly, let the water evaporate and toast the quinoa for a few minutes until it makes a popping sound and begins to smell fragrant.
Add the water and salt, bring to a boil, turn down the heat to medium, and simmer covered for 15 minutes.
Remove from the heat, and without opening the lid, let it rest covered for 5 minutes.
When done, fluff the quinoa with a fork.
When cooled, store in a food container in the fridge for up to 3 days.
Quantities when cooked
½ cup of dry quinoa = 1 ½ cups of cooked quinoa