I know, controversial, but I never ever cook quinoa as the packs says. When I have, either there isn’t enough water and the pans runs dry and the quinoa gets burnt if you don’t catch it; or, and this one is the most typical, there’s too much water and it’s cooked for far too long and your quinoa ends up mushy and tasteless.
You may completely disagree with me, and that’s fine, but I like my quinoa so that the grains separate and have texture and is something to actually eat and chew properly. This way you’ll make the most of it’s lovely nutty flavour too.
So, this is what I do…
I take just under a mug full of uncooked white quinoa…
After 6 minutes, turn the heat off, leave the lid on and leave the pan for 20 minutes. I’m sure you’ll be tempted to test it and you’ll find the grains not quite cooked, have no fear! The steam will continue to cook the quinoa.
After 20 minutes, remove the lid and fork up the quinoa and you should have a perfectly cooked pan full of lovely, textured grains….
Of course, if you like it how you already cook it, feel free to ignore me, but it’s not just me saying this… read this post for more info