How To Cook Quinoa
- November 6, 2009
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Protein-rich, high in fiber, and gluten-free, quinoa is a nutrition powerhouse that has been an Andean staple for thousands of years.
You Will Need
- Quinoa
- Salt
- Sieve
- Kitchen towel
- Bowl
- 1½ tbsp. olive oil
- ½ c. thinly sliced scallions
- 1 tsp. chopped fresh thyme
- 1 tsp. grated lemon zest
- 2 tsp. fresh lemon juice
Step 1: Rinse
Rinse quinoa under cold, running water in the sieve to wash off any remaining saponin, a bitter substance that coats unprocessed quinoa.
Step 2: Boil water
Bring a medium saucepan of salted water to a boil and then add the quinoa.
Step 3: Cook
Cook uncovered for 10 minutes, until it’s almost tender. Drain quinoa in the sieve and rinse with cold water. Make sure to leave about 1½ inches of water in the saucepan.
Step 4: Return to steam
Set the sieve over the remaining boiling water in the saucepan, being careful not to let it touch the water. Cover it with a folded kitchen towel and the saucepan lid, and let steam for 10-12 minutes, until it’s fluffy and dry.
Cook the quinoa in advance, chill it in the refrigerator, and use it the next day.
Step 5: Toss with herbs
Toss the quinoa in a bowl with the olive oil and season it with salt and pepper. Add fresh scallions and thyme for an herbed dish that’s great on its own.
Step 6: Make lemon quinoa
Add grated lemon zest and fresh lemon juice to the cooked quinoa for a great accompaniment to chicken or fish.
Because it is not technically a grain and does not rise, Star-K kosher certifiers have approved quinoa as kosher for Passover.
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