As you will learn there are various ways to prepare quinoa. I wish to share 2 common methods with you, including my preferred one. Once you get the hang of preparing the basic quinoa recipe I encourage you to cook large amounts of it at a time. It can be stored and used throughout the week for easily prepared meals and snacks.
The most common way to prepare quinoa is by using the absorption method. It is similar to that of preparing rice.
It requires 2C water to 1 C quinoa.
Measure out the quinoa and rinse and drain under a cold-water tap. This helps to remove the bitterness of the grain.
In a deep pot add water or substitute for broth, a pinch of salt and quinoa. Bring it to a boil then reduce to a simmer for 20 minutes covered with a lid that allows some steam to escape.
I prefer using the pasta method because it requires no specific measurements. Also, by boiling it first it removes the 'bitterness' of the quinoa without having to wash it prior. The consistency is always perfect; light and fluffy.
To cook quinoa use a double spaghetti pot or sieve fit snug in a deep pot.
Fill the pot with water and a pinch of salt and bring to a boil. Add the quinoa and reduce to a simmer and cook the quinoa for 10 minutes.
Lift and place the sieve (filled with quinoa) in the sink and rinse under the cold-water tap.
Drain the excess water from the stove top base pot, leaving roughly an inch at the bottom (this will be reused to steam quinoa further).
Re-insert the sieve into the base pot and cover with a lid. Steam quinoa on low heat for an additional 10 minutes. Turn off burner and let rest covered until needed.
Something sweet: use as a base for breakfast granola, cereal, porridge, etc.
Something savoury: use as a base for marinated salads, in wraps, as a substitute to rice, bread etc.