Seems so simple, right? Just add water and quinoa to a pan, bring to a boil, then simmer on low until cooked. Nope. ? It’s not that simple, and I know you know what I’m talking about.
The bottom always ends up burnt, the quinoa is clumpy and sticks together, and sometimes even soggy! ? No thanks!
Well fret no more. This is the 100% foolproof method that I promise will work EVERY TIME. For real. I learned this method from my friend Elaine at Eating by Elaine. Funny enough we actually went to high school together, hadn’t talked in yeeeeears and recently reconnected through the food blogging world! How fun is that?! Elaine’s blog is all healthy, vegan, allergy-friendly & gluten-free recipes and she always has such great tips and tricks for cooking. I’ve learned a lot from her and this quinoa trick is one of my favorites. I just HAD to share it with you! So, thank you Elaine!
Ok, let me show you how simple this is. Start by boiling your water then adding the quinoa. You can use white quinoa, red, or multicolored like I did here. Makes no difference.
Then give it a stir and let the quinoa boil for 5 minutes! Yes, let it boil for 5 minutes! Just do it.
After 5 minutes, cover and turn OFF the heat. Yes, turn it off, and let sit for 20 minutes. No peeking!
After 20 minutes open the lid and fluff with a fork for the most perfect quinoa ever! You gotta try it!Print
Step by step instructions for how to make perfectly cooked quinoa every time.
- 2 cups water (or chicken stock)
- 1 cup uncooked quinoa (white, red or multicolored)
- Add the water or stock to a small pot and bring to a boil over high heat.
- Pour in the quinoa and give a stir. Let quinoa boil for 5 minutes, then turn off the heat.
- Cover pot and let sit off the heat for 20 minutes. No need to touch or peek! Remove lid and fluff with a fork!
* Store extra quinoa in the fridge or freezer. Thaw frozen quinoa in the fridge overnight.
* Recipe can easily be doubled!
Adapted from Eating by Elaine