In brief
- Always rinse quinoa first; this removes the bitter saponin from the grains.
- Use a ratio of 1 part quinoa to 2 parts water.
- Cooking takes 12 to 15 minutes; quinoa is done when a white ring appears around each grain.
- Lightly dry roasting beforehand gives a nutty flavor.
You cook quinoa almost like rice, with two differences: you rinse it first, and you recognize doneness by a white ring. This results in fluffy, non-bitter grains.
Should you rinse quinoa before cooking?
Yes, always rinse quinoa briefly under cold water; half a minute is enough. The grains have saponin, a natural coating with a bitter, soapy taste. Rinsing removes this. It’s fine to cook it wet in the pan; you don’t need to dry the quinoa.
What is the right ratio and cooking time?
Use 1 part quinoa to 2 parts water. Bring the water to a boil, add the quinoa, stir briefly, and reduce the heat. Let it simmer gently with the lid on for 12 to 15 minutes. The quinoa is ready when the grains become translucent and a white ring appears around each grain.
How do you prevent mushy quinoa?
Cook on low heat with the lid on and don’t use more water than the ratio indicates. Let the quinoa rest for a few minutes after cooking, then fluff it gently with a fork. Want extra flavor? Toast the quinoa briefly in a dry pan before adding water.
The technique is similar to cooking rice using the absorption method. For a small portion, a saucepan with a well-fitting lid is sufficient.
