Description
Learn how to make light and fluffy quinoa using this tried and true method. Use it in salads, grain bowls or make this herby lemony quinoa side dish (see recipe notes)
Ingredients
Units
Scale
Basic Quinoa Recipe
- 1 cup quinoa, rinsed until water runs clear, drained with a fine mesh strainer
- 1 3/4 cups water (or broth)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon olive oil
- * see notes for Lemon Herb Quinoa
Instructions
- Rinse the quinoa. Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold running water to remove any bitterness. Drain well.
- Cook the quinoa. Add the rinsed quinoa, water or broth, salt, and a splash of olive oil to a medium saucepan. Bring to a boil, then reduce the heat to low, cover tightly, and gently simmer for 15 minutes, or until the liquid is absorbed.
- Rest and fluff. Turn off the heat and let the quinoa rest, covered, for 5 minutes. Remove the lid and gently fluff with a fork. The grains should be tender, light, and fluffy, with their tiny white germ rings visible. Serve as is, or make the lemon-herb variation below.
- Season and serve. Taste and adjust the salt and pepper as needed. Finish with a drizzle of olive oil, if desired, and serve warm or at room temperature.
Notes
Herby Quinoa Side Dish:
- 1 shallot, finely diced or sliced
- 1 tablespoon olive oil
- 1 cup quinoa, rinsed and drained
- 1/2 teaspoon granulated garlic (or use 1-2 minced garlic cloves with the shallot)
- ½ teaspoon ground cumin
- 1/2 teaspoon dried oregano (or dried thyme, italian seasoning, or herbs de Provence, or similar)
- ½ teaspoon salt, more to taste
- Pepper to taste
- lemon zest from one small lemon
- A sprinkling of fresh herbs- Italian parsley or dill.
- Optional: 2 tablespoons toasted slivered almonds or pinenuts
- Drizzle of good olive oil, optional but good
Herby Quinoa Side Dish Instructions
- In a medium pot, over medium heat, sauté the shallot in the olive oil, until golden and fragrant, about 2-3 minutes. Set half aside for the garnish. To the pot, add rinsed/drained quinoa, water, salt, cumin, granulated garlic, and dried herbs, and stir well. Bring to a boil. Reduce heat to a simmer, cover well, and cook for 15 minutes, or until water is absorbed.
- Fluff with a fork, place in a serving bowl and toss gently with lemon zest, taste and adjust salt, adding more as necessary. Sprinkle with fresh herbs, remaining sauteed shallots, and optional nuts. Don’t over-mix.
- Drizzle with good-quality olive oil
Storage: Quinoa will keep up to 5 days in the refrigerator in an airtight container or can be frozen for up to 3 months.
Meal Prep: If you’re batch-cooking for the week, double the basic recipe; you may not need any of the garnishes.
Rinsing the quinoa is imperative. It really does help remove the bitterness.
Ratio: Whether I’m making a smaller or bigger batch, my general ratio of water to quinoa is 1 cup quinoa to 1.75 cups water.
Nutrition
- Serving Size: Basic Quinoa Recipe - ¾ cup
- Calories: 161
- Sugar: 0 g
- Sodium: 292.8 mg
- Fat: 3.2 g
- Saturated Fat: 0.4 g
- Carbohydrates: 27.3 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
