MAKES 3 CUPS · VEGAN, GF, DF
1 cup regular or sprouted quinoa, rinsed in a fine-mesh sieve
Pinch of sea salt
Quinoa is a weekly staple in my home, where it finds its way into salads, breakfast porridges, grain bowls, and variations of Not-Fried Rice. I’ll make a big batch on Sundays to have during the week, but you can also make it every month and freeze what you won’t use in one week. Technically a seed, quinoa cooks up much more quickly than most whole grains and is a complete protein, which is not easy to find in the plant world. The most common quinoa is a natural-colored one, but you can also find red, black, and a mix of all three colors. I think the natural color turns out the fluffiest, but the red and black have more antioxidants and can add a beautiful color to whatever dish they accompany.
1. Place the quinoa, 1¾ cups of water, and the salt in a medium-size saucepan and bring to a boil. Cover, lower the heat to a simmer, and cook, covered, for 15 minutes, or until all the water is absorbed. Turn off the heat and allow to sit, covered, for 5 to 10 minutes. Fluff with a fork and serve.
ASK PAMELA: Do I have to rinse quinoa? Technically, you don’t have to rinse quinoa. It will cooked perfectly well without having been soaked or rinsed. But there is a natural bitter coating on the outside of the grains that can be removed with a simple rinse under water, ensuring a better flavor.