Quinoa should be fluffy, like well-cooked long grain rice, but still tender. A good indication that your quinoa is cooked is when the tail of the quinoa separates from the body. Cooking the quinoa in considerably less liquid than is typically called for will make your quinoa tender and fluffy, not bogged down with liquid.
- Yield: 4 cups
- 1½ cups vegetable broth
- ½ teaspoon sea salt
- 1 cup quinoa, well rinsed
- Heat the broth and salt in a small saucepan over high heat. After rinsing the quinoa in a very fine mesh strainer until the water runs clear, add to the broth and bring to a boil. Cover, reduce the heat to simmer over medium-low heat and cook for 15 minutes.
- Remove the quinoa from the heat and set aside, covered, to steam for 10 minutes. Fluff with a fork before serving.