Fluffy Quinoa
Light, fluffy quinoa with separate grains: rinse, toast, simmer and rest. A reliable base for bowls, salads and sides.
- Servings
- 4
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
Ingredients
Equipment
- Fine sieve
- Medium saucepan with a lid
Instructions
Rinse the quinoa in the sieve under running water, rubbing it between your fingers, for about 30 seconds. This washes off its bitter coating. Drain well.
Heat the oil in the saucepan over medium heat. Add the quinoa and stir until dry and lightly toasted, 2–3 minutes.
Add the water and salt and bring to a boil. Cover, turn the heat to low and simmer until the water is absorbed, 15 minutes.
Take the pan off the heat and leave it covered for 5 minutes. Fluff with a fork.
Notes
- Cooked quinoa keeps 5 days in the fridge and freezes well in bags.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 165
- Protein
- 6 g
- Carbs
- 27 g
- Fat
- 4 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
