Quinoa

This pilaf-style method takes quinoa beyond basic boiling. Toasting the rinsed grains in olive oil and garlic for two minutes before adding liquid gives the quinoa a deeper, nuttier flavor and helps each grain cook up separate and fluffy instead of clumping together.

Rinsing the quinoa first is not optional. The grains are coated in saponin, a natural compound that tastes bitter and soapy if not washed off. Run them under cold water in a fine mesh strainer for about 30 seconds, rubbing the grains between your fingers until the water runs clear.

Cooking in chicken broth instead of water adds savory depth to every grain. The 2:1 liquid-to-quinoa ratio is standard. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes. You’ll know it’s done when the grains turn translucent and the little spiral germ separates from each seed.

Let it sit covered for 5 minutes after cooking, then fluff with a fork.

Kitchen Tips

• Toast the quinoa in the oil until you hear it start to pop and smell a toasted, nutty aroma
• Use a fine mesh strainer for rinsing. Regular colanders have holes too large and the grains fall through
• Don’t lift the lid during cooking. The steam is what cooks the quinoa evenly
• Leftover quinoa keeps in the fridge for up to 5 days and works great in salads and grain bowls

Variations

• Use vegetable broth for a fully vegetarian version
• Stir in chopped fresh herbs, lemon juice, and diced cucumber after cooking for a quick tabbouleh-style salad
• Add a pinch of cumin and turmeric to the oil when toasting for a warm, spiced version