Quinoa how long does it take to cook

Finally, fluffy quinoa!! Best outcome for all the quinoa I have tried to cook! Thank you. Great quinoa recipe. What to do if you cook quinoa too long or had too much water? It is just too soft! How can I use it? Try using it as a filler in making meatloaf Salmon patties or what ever you would bread crumbs in. My first time cooking quinoa and it did turn out perfectly!

I used chicken broth instead of water for added flavor. Thank you so much for this post! Toasted quinoa IS the bees knees! And thank you so much for letting me know! I do a little happy dance whenever I get these kinds of comments. Yay for more quinoa! I want to try quinoa, but I was wondering if there is a difference between the different colors?

In taste or cook time? Hi Rachel! They are the same in terms of taste and cooking time. In fact, you can often find them blended together, like tricolor quinoa. Pretty and tasty for the win!

I live at high altitude…8, feet. I have had to adjust my rice cooking and many other things because of the altitude likely because water boils at a lower temperature the higher you go : so I made approximately the same adjustments to your suggested amounts for quinoa…… I increased the water to a 1. Everyone deserves perfect quinoa, no matter how high up they live. In reading the comments and replies you mention toasting the quinoa and rinsing it before toasting. Just how do you achieve that.

Do you put the damp grain on a cookie sheet while damp and put it in the oven to dry and toast? Also what temp. And how long does it take to toast. I want to try the Inca red quinoa. Do you prepare it the same as regular quinoa? Do you put the grain on a cookie sheet while damp and put it in the oven to dry and toast? Hi Kathy! You can toast it directly in the pan in which you will cook it. After rinsing, add it to a pan over medium heat and stir often. You only need to go it for a couple of minutes to reap the benefits.

This method works on every type of quinoa. Thankfully, I stumbled upon your post before attempting to make quinoa for the first time. Love this tip! Perfect quinoa!

I am so glad that I found your post! If I read your caveat correctly, this recipe is only for quinoa that does not require further cooking. Quinoa used in salads.

However, if the quinoa is to be further used in stews, chili, casseroles, or soups, then this recipe does not work. Is that correct? Hi Walter! Sorry for any confusion on the caveat — there are some recipes that call for cooking the quinoa from dry as part of the finished dish, for example, cooking the quinoa as the chili simmers or the casserole bakes.

For example, I have a recipe for Broccoli Quinoa Casserole where the quinoa is quick-soaked and then added to the rest of the casserole where it finishes cooking in the oven. Does that make sense? Thank you!! Hi Cathleen! I have avoided eating quinoa because when I cook it according to all other directions, it is too mushy to eat.

This morning I made it according to your directions and it was much better. Thank you for the unlearning! I just cooked perfect quinoa for the first time! I am soooo glad to know I am not the only one who has been making mushy quinoa!! NO one can mess that up. Well,,,, low and behold… my quinoa was mushy. Thought I just had to live with it But being a vegetarian and eating quinoa often, I persisted and so glad I did.

Who knew? So easy, decrease the water.. Just tried it. Also, thanks for the tip on freezing… 2 for 1 today!! Such a good day : Thank you! Hi Jenny!

So sorry for the delayed response, I took a bit of a break this summer and am playing catch-up now. In any case, I was honored that you took the time to try this method and that it worked for you so well! Yay for fluffy quinoa at last, with easy freezer storage to boot! Worked like a charm. So fluffy and perfect! I toasted it first then used chicken broth as the liquid and stirred in fresh herbs at the end.

Practically licked the pot haha. Thank you for sharing your proportions! Hi Molly! Really glad you found this and that it was helpful to you.

If you use chicken broth do you use the same amount of broth that you would use when cooking with water? If you want to eat it cold when would you add green onions etc , while cooking or after it has cooled?

I am not a cook but thinking can master this. The 1dt time it was perfect , 2nd time it was horrible.! Do you have a humus recipe that is not over powered with garlic?

I cannot believe thatnI happened upon your quinoa recipe last night! The last time I made it, the quinoa was so gummy, I tossed it and substituted Farro, which was wonderful. I used your ratio and the quinoa cooked faster and was so fluffy!! Quinoa is so versatile. I froze left overs today and will pull them out for Quinoa bowls with veggies and whatever hops in!!

Thank you soooo much!! Hi Susan! Your salad sounds delicious. And you have met a new friend! Whether you've got amaranth or farro or wheat berries, here's an alphabetical guide to cooking every whole grain. By Sam Worley and Joe Sevier. Straight doughs aren't trendy or revered by the bread community. But they're just as delicious—and they're perfect for By David Tamarkin. By Tommy Werner. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes.

Quinoa holds lots of water, so you have to make sure you drain it thoroughly after it's cooked. Otherwise, it will make your whole dish watery. And don't forget to use that fine-mesh strainer again! Return the quinoa to the pan after you drain it, then cover and let sit for 15 minutes.