Quinoa

Each cup of dried quinoa produces 2 to 3 cups cooked.

Unless the quinoa will be hidden in a very colorful sauce, I like using a mixture of 3 parts white quinoa to 1 part red quinoa.  Haven't tried the black quinoa.

 

1. Thoroughly rinse the quinoa in a strainer.  Quinoa has a bitter coating that needs to be rinsed away.   Drain well - this will speed up the next step.

2. Toast the quinoa.  This is more important for the white quinoa - I don't usually do it for red.  Use a heavy skillet on medium heat.   This will take between 5 and 10 minutes.  Keep turning the quinoa until you hear it cracking and see the grains skittle along the surface.  Remove from heat.

3. Cook the quinoa.  You need 2 cups of liquid for each cup or dry quinoa.  I use 3 parts water to 1 part vegetable broth.  You may want to add a little salt, depending on how much salt is in the broth.  Bring the liquid to a boil, add the quinoa, and cook for only 5 minutes.  There will be lots of unadsorbed liquid.  Let the pot sit (uncovered or partially covered) for another 15 minutes, and all of the liquid will be adsorbed.

4. If not using right away, cool off so that it doesn't continue to cook.