Ingredients:

  • 1 cup (200 g) White Quinoa, rinsed thoroughly
  • 1 ¾ cups (415 ml) Liquid (Water or low-sodium Broth)
  • ½ tsp (3 g) Kosher Salt
  • 1 tsp (5 ml) Unsalted Butter or Olive Oil (Optional)

Instructions:

  1. Rinse Thoroughly: Place the dry quinoa in a fine-mesh sieve. Rinse under cold running water for at least 60 seconds until the water runs completely clear to remove the bitter saponin coating.
  2. Drain: Shake the sieve well to remove excess moisture.
  3. Optional Toasting: Heat the butter or oil in the saucepan over medium heat. Add the drained quinoa and toast for 2–3 minutes, stirring constantly, until the grains smell slightly nutty.
  4. Combine Ingredients: Add the precise amount of liquid (1 ¾ cups) and salt to the saucepan with the quinoa (toasted or untoasted).
  5. Boil: Bring the mixture to a rapid boil over medium-high heat, uncovered.
  6. Simmer and Cover: Immediately reduce the heat to the absolute lowest setting. Cover the pot tightly and simmer for exactly 15 minutes. Do not lift the lid during this time.
  7. Remove from Heat & Rest: After 15 minutes, remove the pot completely from the heat source. Crucially, leave the lid on and allow the quinoa to rest and steam for 10 minutes, undisturbed. This is critical for separating the grains.
  8. Fluff and Serve: Remove the lid. Gently fluff the quinoa with a fork, lifting and separating the grains. Taste for seasoning and serve immediately.