How to Cook White Quinoa

As much as we adore rice, our family also possesses an unapologetic love for quinoa. We love the protein content, the nutty, chewy grains, and the way it soaks up the flavor of stews like a little caviar-shaped sponge. But far too often, quinoa ends up tasting like overly earthy rabbit food. I’m hopeful that the recipes in this book (specifically the Mushroom-Stuffed Mushrooms and Quinoa Kheer) will change the minds of any quinoa skeptics, but the first step is knowing how to cook it properly—so it turns out fluffy, smooth, and without any bitter aftertaste.

1 cup dry = ~3 cups cooked

In a microwave

1  Put the quinoa in a fine-mesh strainer and rinse it thoroughly to remove the grain’s natural bitter coating. This is important!

2  Combine 1 cup quinoa and 2½ cups water in a medium microwave-safe bowl and microwave on high for 20 to 23 minutes. (For ½ cup quinoa, reduce the water to 1¼ cups and cook for 10 to 13 minutes.) Check on the quinoa halfway through, and if most of the water is gone, reduce the cook time. When the quinoa is done, the water will have evaporated, the grains should be translucent, and the little white tails will have started sprouting.

3  Fluff the quinoa with a fork once and let rest for 10 minutes before serving.

On a stovetop

1  Put the quinoa in a fine-mesh strainer and rinse thoroughly to remove the grain’s natural bitter coating.

2  Combine 1 cup quinoa and 2 cups water in a small pot or saucepan and bring the water to a boil over high heat. Lower the heat to medium, cover, and cook for 12 to 15 minutes, until the quinoa turns translucent and you can start to see their little white tails sprouting. (For ½ cup quinoa, reduce the water to 1 cup and cook for 8 to 12 minutes.)

3  Fluff the quinoa with a fork and let rest for 10 minutes before serving.

note: These instructions apply to white quinoa (not the red stuff), which my mom has found to be the best accompaniment for Indian (and Indian-ish) food.