If you break up the method to the simple, the steps to cook quinoa are roasting, boiling, absorption, and steaming. These include anyways the most used methods for cooking whole grains and quinoa is no different. Actually, much of the occasions I find no difference in technique in cooking quinoa or brown rice. The variance is in quinoa's nutrition which is greater than any cereal.

What you need

1 cup pre rinsed quinoa (Any variety white, red or black)

Pre-rinsed quinoa is quickly you can get. Most brands offer that. However, fret not if your quinoa in your pantry is not pre-rinsed. Rinsing is quite easy.

2 cups water- I normally replace the water with chicken stock or vegetable stock according to what I am finally going to do with the quinoa. The stock imparts its own flavour to the quinoa.

1/2 teaspoon salt (more to taste). This is exactly what I place in when I use plain water. The exact quantity are able to turn a bit when you replace the water with stock.

Medium-sized heavy bottomed saucepan

Spatula

Soaking

Some grains benefit from soaking before they are simply cooked. Often soaking for half an hour reduces the actual cooking time for grains and in addition improves their taste and texture. However, in my experience, Quinoa does not benefit much from soaking. I still do it though it's more of a habit than requirement. Feel free to skip this step when you feel lazy or are running late.

Roasting

I have now actually started replacing the Soaking with Roasting. Simply take the medium sized heavy bottomed pan and put in the quinoa. No grease is needed. Just toss the grains around and lightly toast the over low to medium heat. This provides you with quinoa a nutty and deeper flavour.

Be careful while toasting - a high heat or longer timeframe can burn the grain and spoil the flavour.

Boiling

As soon as the grains have been completely toasted, I add the water (or stock) to the saucepan. Now the heat can be moderately increased. Bring the thing to a boil. Stir occasionally so that the grains don't continue with the hot bottom of the pan.

Simmering

Once the mixture has boiled once, reduce the heat to low. Cover the pan with a plate and let it simmer for about 15 minutes. Check a couple of times to see if the entire liquid has been reduced. Variations in the quantity of water and the intensity of heat may alter the time required to do so but 15 minutes is a good estimate. Once the entire liquid has been reduced or absorbed by the quinoa, the grain would now be tender and translucent.

Steaming

Though the quinoa is now technically cooked, it is still not good enough for our requirement. At this stage, I cover the pan with a clean dish towel and replace the lid. Now we allow the quinoa to sit undisturbed for ten minutes.

Once the steaming is done, you can fluff the quinoa with a fork. If your quinoa has been correctly cooked, it then is required to be dry and fluffy with the grains now mostly needs to separate from one another.

Excess water (stock) may cause the grains to keep together while less water can cause a few of the grains to burn.

Storing

I normally do the basic quinoa cooking twice a week and store the grain in an airtight container in the refrigerator. The exact same can be applied for, warmed in a microwave and served with your personal choice of dish or toss up a fresh salad.

One of the very most likeable details of Quinoa is its high protein content and delicate texture. It is this texture that makes it a well-known alternative to rice and pasta. I usually store a big pot of quinoa on weekends and eat it through the week with curry, grilled vegetables, or braised meat. It's one of the most healthy, fast-cooking staples we all know of.

For a more in-depth look at quinoa