My biggest feat so far in cooking has been cooking the perfect quinoa. In the last couple of months (since I discovered its existence) there have been quite a few failed attempts resulting in sort of crunchy, not really cooked concoctions. But now I've figured it out!!
This works with any kind of quinoa!
The Perfectly Cooked Quinoa
1. Soak the quinoa. Unless it is previously rinsed, soak it for at least 15 minutes! Then strain it (with a fine strainer or cheesecloth), or just pour the water out without letting all of the quinoa fall down the sink.
2. For every one cup of quinoa, you need one and one fourth cups of liquid. The liquid should be determined by the recipe you are using. (Sometimes a little more or less is needed depending on the thickness of your recipe)
3. In a medium pot (you will need a lid to fit this!) bring liquid + quinoa to a simmer.
4. Once it has reached a simmer, turn down burner to low heat and cover. Let it cook for about 35 minutes (this can vary by 5 minutes depending, check it around 30 minutes and if all liquid is gone and the little pieces are sprouting it is done!).
5. Remove from heat, let it cool, and fluff/mix it around with a fork... Perfect Quinoa!
(Quinoa with onions, apples, and cabbage)
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