Ingredients
1 c. quinoa
2 c. water
Kosher salt
Extra-virgin olive oil, for drizzling
Flaky sea salt
Preparation
Step 1Place your quinoa in a fine-mesh strainer and rinse under cold water. Drain. Step 2In a medium saucepan over medium heat, bring water to boil. Add quinoa and a big pinch of salt, then reduce heat to low and cover with a lid. Simmer until liquid is absorbed, about 15 minutes.Step 3Remove saucepan from heat, but keep it covered. Let quinoa sit for 15 minutes, then fluff with a fork, drizzle with olive oil, and season with flaky salt.
- You should almost always rinse it. Doing so will remove the weird coating (called saponin) that can cause quinoa to taste bitter. Even if a package claims it’s pre-rinsed, doing it again couldn’t hurt. Place your quinoa in a fine-mesh strainer and run it under cold water. It takes 5 seconds, people!
- Simmer, don’t boil. Unlike pasta (but not too dissimilar to rice), you’ll want to bring water to a boil first, then reduce heat and let it go slowly, covered, until most of the liquid is absorbed — about 15 minutes.
- Fluff. Once you think the quinoa is ready, remove pot from heat but keep it covered. Let it sit for 15 minutes (it will continue to steam!), then fluff with a fork.
- Don’t forget the olive oil. Before you start using the quinoa to build a Greek Power Bowl or Quinoa Fried Rice, drizzle it with a little olive oil and season with a pinch of flaky sea salt. BUY NOW Pyrex Glass Mixing Bowl Set, $13, amazon.com