Rinsing removes this gluten-free pseudo-grain’s natural coating, called saponin, which can make it taste bitter. (Quinoa is technically a seed.) Although most boxed quinoa is prerinsed, it doesn’t hurt to give it an extra rinse at home. Allowing the quinoa to steam helps it absorb any remaining traces of liquid and plump up. Use this as a base in our Apple Quinoa Bowl With Cinnamon Ricotta, or in our Bacon and Avocado Quinoa Bowl With Buttermilk-Chive Drizzle

Jamie Vespa
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
5 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place quinoa in a fine wire-mesh strainer; rinse under running water 1 minute. Drain. Bring quinoa, 1 3/4 cups water, and salt to a boil in a saucepan over high. Cover and reduce heat to medium. Cook until liquid is mostly absorbed, 12 to 15 minutes.

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  • Remove from heat, and let steam, covered, 10 minutes. Drain any excess cooking liquid.

Nutrition Facts

156 calories; fat 3g; protein 6g; carbohydrates 27g; fiber 3g; sugars 1g; sodium 122mg.
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