Fluffy Quinoa
No more mushy, bitter quinoa! Learn how to make fluffy, light, flavorful quinoa with the perfect water to quinoa ratio.
Servings: 4
Calories: 189kcal
Equipment
Ingredients
- 1 cup white quinoa
- 1 3/4 cup water or vegetable broth
Other possible additions*
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1 tsp herbs of choice
Instructions
- Rinse your quinoa: Once you've measured out your quinoa, rinse it in a strainer under cold water. A slightly milky colored water will come out from the strainer. Shake off the excess water.
- Add quinoa to the pan: Warm a pan over medium/high heat. Add your wet quinoa. Cook it for a few minutes to dry it off and also toast the outside which will help develop the nutty flavor. (Optional- add a dash of olive oil at this time).
- Add water: Pour in your measured water (or if using broth use that instead). Let your quinoa mixture come to a boil.
- Cover & simmer: Cover the pot and turn down the temp to a low/medium (not too low where there is no bubbling). You want their to be a gentle simmer. Let it cook for about 15 minutes, stirring occasionally. Your quinoa is done cooking when all the water is absorbed. It should not be mushy. If it is, let it continue to cook for another few minutes.
- Remove from heat: Let your quinoa sit with the cover on for about 5 minutes before fluffing with a fork. Letting it sit will allow the quinoa to absorb any excess liquid and obtain the perfect texture. Serve your quinoa right away and enjoy!
Notes
FYI- Quinoa can be harder to cook properly if you make a large batch. Coming from experience, it tends to be mushier. You can double this recipe (2 cups uncooked), but I would not recommend increasing the quantity more than that.
Nutrition
Calories: 189kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 8mg | Potassium: 244mg | Fiber: 3g | Sugar: 0.01g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 2mg