Quinoa has a natural coating of a compound called saponin that gives it a slightly bitter and sometimes soapy taste. A good rinse will remove this compound, leaving a subtle, nutty flavor. Serve as a side dish or in a grain bowl like I do on Sundays (see Sunday Bowl). Make a double batch and use leftovers for Quinoa Broccoli Patties.
- Yield: 2 Cups
- 1 CUP QUINOA, WHITE, GOLDEN, RED, OR BLACK
- 2 SCANT CUPS WATER
- FINE SEA SALT
- Rinse the quinoa thoroughly in a fine-mesh strainer and drain.
- Place the quinoa and water in a medium saucepan and add a large pinch of salt. In general, use a 2:1 ratio of water to quinoa, but because the quinoa is already a bit wet from rinsing, hold back on the water slightly.
- Bring the quinoa to a boil over high heat, then cover and reduce to a simmer. Cook over low heat for 15 to 20 minutes, until the grains are tender but have a slight bite and all the water is absorbed.
- Remove from the heat but keep the lid on for an additional 5 minutes. Fluff with a fork and serve immediately, or let cool and store in an airtight container in the refrigerator for 3 to 5 days.