Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutesIngredients
- Saucepan Method
1 cup uncooked quinoa
1 teaspoon olive oil
1 ¾ cups water or low-sodium broth
½ teaspoon salt
- Microwave Method
1 cup uncooked quinoa
2 cups of water or vegetable/chicken broth
Directions
- Sauce Pan Method
- Place the quinoa in a fine-mesh strainer. Rinse thoroughly under cool, running water. Rub and swish the quinoa with your hand while rinsing. Drain.
- Heat the olive oil in a small saucepan over medium-high heat until shimmering. Add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
- Stir in the water or broth and the salt. Bring to a rolling boil. Then turn heat down to the lowest setting, cover and cook for 15 minutes. Remove the pot from heat and let stand for 5 more minutes, covered.
- Fluff the quinoa gently with a fork and serve. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.
- Microwave Method
- Rinse quinoa under warm water to remove residue.
- Place rinsed quinoa in a microwave-safe bowl or container and add in 2 cups of water. Cover with a lid and cook quinoa for 6 minutes. Remove lid and stir. At this point, more than half the water should be absorbed.
- Place back in the microwave for about 2 more minutes. Then, let sit covered for an additional 5-10 minutes, until all the water is absorbed.
Notes
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Nutrition | (per serve) |
Energy (kJ) | 1399 |
Calories | 334 |
Protein | 13g |
Carbohydrates | 38g |
Fat | 11g |
Saturated fat | 2g |
Fibre | 11g |