Quinoa comes in three common forms, black, red and yellow/white color. For a wonderful fluffy quinoa do not boil with sea salt. Quinoa can be used for hot cereals, a rice substitute, for vegan patties and much more.
Ingredients:
1 cup quinoa (measured dry)
Just under 2 cups water (black quinoa may use 1/4 more of water)
1/2 tsp sea salt (only add after it has cooked)
Sauce Pan Method:
Rinse and strain the measured cup of quinoa.
In a medium sauce pan, bring 1 cup quinoa and water to a boil. Cover, reduce the heat to maintain a steady simmer, and cook until the quinoa has opened up and has tails, 15-20 minutes. Uncover the quinoa and fluff it with a fork. Drain off any excess liquid, if necessary.
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Rice Cooker Method:
Rinse and strain the measured cup of quinoa.
Add 1 cup quinoa, add water. Close rice cooker cover and switch on to start. The water will drain and the switch will turn to warm. The quinoa should now be fluffy, it should look as if it has tails at the end of each grain. Uncover the quinoa and fluff it with a fork. Drain off any excess liquid, if necessary. Add sea salt and allow to cool.
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