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How to Make Perfect Quinoa

December 3, 2014 by Laura 15 Comments

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This post and my quest for perfect quinoa are dedicated to my cousin Michelle, who changed my life – at least as far as quinoa is concerned, and to my son Liam, who reminds me – by example as well as in conversation, that the best teachers are people who never stop learning.

I have been trying to like quinoa for years. I even started a Pinterest board with that name to collect delicious-looking recipes, in the hopes that using them would bring me to appreciate this supposed super grain. But no such luck.

My negative feeling about quinoa was stronger than dislike, and that’s an unusual way for me to feel about food. I’ve hardly ever met an ingredient I absolutely detest. And I’m not inclined to keep my feelings to myself. Usually that gets me into trouble, but recently, when venting on Facebook about how much I don’t like this grain, my straightforward talk steered me toward an amazing revelation. I have been cooking quinoa wrong! Michelle responded to my comment about quinoa with the suggestion that I try toasting the quinoa before cooking it.

My son Liam figured out long ago that foods you hate deserve a do-over with a whole different approach to cooking them. So I took a page from his playbook and the hint from Michelle on in an effort to open a new chapter in my relationship with this mighty popular and nutritious grain. I don’t seek perfection in children or spouses, but perfect quinoa seemed like a goal worth aiming for. 

How to make perfect quinoa. | Mother Would Know did the research so you don't have to do anything but read this post.

First I checked several of my go-to sources for cooking advice. I read up on what The Kitchn, America’s Test Kitchen, and Eating Well had to say about quinoa. They all agreed that toasting was the way to go. But they disagreed on whether to toast in oil or dry and how much liquid to use. With their advice as a starting point, I set to work. A couple of hours later, my kitchen was a mess, with quinoa in various stages spread everywhere, and I had answers to all of life’s persistent questions, at least about quinoa.

5 Tips for Perfect Quinoa

  • Rinse quinoa well. Everyone agrees that quinoa is bitter unless you rinse it, preferably several times. Use a fine-mesh strainer over a bowl and when you’re done, dry the strained quinoa by patting it with a towel before toasting. Yes, the raw quinoa sticks to the towel and that’s a pain, but it does help in the toasting process. I used paper toweling.

Rinsing quinoa is a must. Many times. | Mother Would Know

  • Toast it, and how to do that. I tried dry toasting (The Kitchn’s method) and toasting with 1 teaspoon of flavorless oil (canola, safflower or similar – not olive) per ½ cup of quinoa (the EatingWell route.) To get the quinoa thoroughly toasted under medium-high heat took about 10 minutes in a pre-heated cast iron pan without oil and about 8 minutes with pre-heated oil. The quinoa darkens as it toasts (darker if you use oil than if you toast it dry) and begins to have a pleasant, nutty aroma. Continue toasting, stirring frequently with a spatula or spoon, until the quinoa is continuously popping – almost like popcorn but it doesn’t jump. I preferred the dry toasted version, but that’s personal. Both methods work and yield a far better result than simply rinsing the quinoa and cooking it in liquid.

Dry toasting quinoa is the key to getting that nutty taste that takes quinoa from blah to delicious. | Mother Would Know

Here is quinoa after it has been dry toasted. See how the grains separate? | Mother Would Know

Quinoa toasted or raw. | Mother Would Know

  • How to cook quinoa after toasting. Once the quinoa is toasted, put it in a pot with liquid and bring it to a rolling boil, then cover and simmer it for 12-15 minutes. I tried The Kitchn’s 1-to-1 ratio of quinoa to liquid and the more common 1-to-2 ratio advised by the other 2 sources and many others. In my humble opinion, the Kitchn’s ratio results in quinoa that is too crunchy and the 2-to-1 ratio yields quinoa that is too soft. On my third try, with a 1-to-1½ (quinoa to liquid) ratio, the quinoa was perfect; the grains separated and retained a slight crunch, but yet expanded enough to seem fully cooked. The photo on the left below shows the dry toasted quinoa too crunchy (on top) and too soft (below), while the photo on the left shows the dry and oil-toasted versions perfectly cooked with the 1-to-1½ ratio.

Comparing quinoa cooked from raw or toasted first. | Mother Would Know

  • Dress it up. On its own, quinoa is pretty tasteless. Consider it a flavor delivery vehicle. For example, instead of using water for the liquid, consider chicken, turkey, or vegetable stock. Add salt and pepper, herbs and spices. Perfect quinoa is not plain. 
  • Get creative with quinoa. On its own, quinoa still strikes me as boring. But now I can imagine using it as a perfectly wonderful base for salads, pilafs, and stuffed vegetables.

Now you know how to cook perfect quinoa. | Mother Would Know

I may go back and look at the pins on my quinoa Pinterest board with new eyes, now that quinoa and I are on such good terms. Maybe I’ll even change the name of the board. It just goes to show what can happen when you do a food-I-hate do-over. Thanks Michelle and Liam.

Filed Under: Archives, Ingredients, Kernels of Wisdom Tagged With: creative cooking, how to, life lesson, quinoa

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Comments

  1. Renee J. (RJFlamingo) says

    December 5, 2014 at 2:45 pm

    I’ve also been struggling with quinoa, although I can’t say that I actually hated it. I’m going to try your method – seems similar to kasha, but without the egg. Thanks for doing the work for me, Laura! 🙂 Stumbled and Pinned!

    Reply
    • motherwouldknow says

      December 9, 2014 at 3:55 am

      Funny, until you mentioned it Renee, I never thought of the connection to kasha – but you’re absolutely right! Try it – I’m loving quinoa now.

      Reply
    • Guy R. Thorsen says

      August 16, 2016 at 7:24 pm

      For over the past year or two, I’ve been Toasting my White, Red Quinoai in a Wok! The past few months I’ve also used my WOK to toast: Tri-Color Quinoa and Wild Rice! My method is quite different, however it works for me.
      I usually wash Two cups of one of above, strain in a Fine mesh strainer, shake multiple times to to drain as much water as possible, then I dump the WET {Whatever} into my Wok. I start with high heat, stirring constantly, using a wood stirrer. When there’s just a little steam,j I lower the flame, and switch to a wire type whip. Always constantly stirring! I Guesstimate, the time to toast to my satisfaction, some 20 – 25 +/- minutes. Frankly, it’s worth the effort. I use all the above in my morning cereal. I also PRE soak, over night, equal quantities of TOASTED Red and Tri-Color Quinoa PLUS Wild Rice. {Enough for 4 A M Cereals} In the morning, I add 1 – 2 Heaping Tablespoons to my oatmeal. However because wild rice (even TOASTED) to cook, I cook for 40 Minutes!

      NOTICE: A new Quinoa is just now becoming available!
      It goes by several names: KANIWA, QANIWA, KANIAWA and Baby Quinoa. It’s about 1/5 {Chia seed SIZE!} the size of white, red and black Quinoa. It doesn’t need washing and a Fine mesh strainer WILL NOT HOLD IT, EVEN WHEN COOKED! I just received 7.5 pounds. $4.24 per each. Pound. I’m reluctant to try toasting, afraid it may burn because of its small size!
      P.S. it also has more healthy ingredients then White, Red or Black Quinoa! POWERFUL PLUS!!! Google.

      Reply
  2. Kc Kahn says

    December 8, 2014 at 1:42 am

    I love Quinoa. This is a great post to get the newbies to make this most healthful grain. Thanks for sharing at The Weekend Social.

    Reply
  3. Alisa Fleming says

    May 26, 2015 at 3:05 am

    Love this! I need to try toasting it more often. To get the perfect cook without fuss or sticking, I actually boil it like pasta. When done, drain, place back in the pot (off the heat), cover and let sit until ready to serve to get rid of any residual moisture.

    Reply
  4. Cyrus says

    May 26, 2015 at 1:53 pm

    Love all the tips and pointers you have for making quinoa here, Laura. I’m a big fan of dry roasting myself, and it really does make a world of difference in the end result.

    Reply
  5. Ronna says

    April 18, 2016 at 10:31 pm

    I tried your method and what an incredible improvement in taste!..but no matter how much I rinse..I still get a piece or two that is crunchy to the point that its like biting on a piece of sand. I rinsed it for 5 minutes…

    Reply
    • Laura says

      April 25, 2016 at 11:47 am

      Ronna, Glad you like the method. Not sure what to do about the crunchy piece or two – Is it a piece after roasting or before?

      Reply
      • Ronna says

        April 25, 2016 at 1:41 pm

        Its always been that way for me. Its one of the reasons why I don’t really like making it. It must be the way I’m rinsing it. Perhaps if I soak it for a few minutes before I rinse it?

        Reply
  6. Alena says

    April 21, 2018 at 12:56 am

    Thanks,
    sharing the information how to make Quinoa
    I tried it.It is good & tasty. Quinoa seeds are very healthy for a body
    It has a rich amount of fiber, antioxidants, and iron

    Reply
  7. Lisa says

    January 7, 2019 at 3:34 am

    I add black beans, fresh cilantro, and a diced red bell pepper. Splash with fresh lime and this makes a delicious side or a lite lunch salad.

    Reply
    • Laura says

      January 7, 2019 at 4:19 pm

      Lisa, Sounds delicious – and a wonderful way to make plain quinoa much prettier to look at too.

      Reply

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