Learn how to cook quinoa perfectly every time with these tips! It’s perfect for meal prep, but you can also use it in all kinds of recipes or swap it for rice to sneak a little more protein into your meal.
If you keep up with my blog, you know that I’m a quinoa fanatic. This wasn’t always the case, though! Before I REALLY knew how to cook quinoa, it always turned out soggy and bland. Then I learned that when you cook it the right way, it’s perfectly fluffy and flavourful.
To make sure you don’t make the same mistakes I did, I put together this post for an in-depth look at quinoa—how to cook it, and also what it is and how to use it. Let’s dig in!
What Is Quinoa?
Quinoa (pronounced KEEN-wah) is an ancient seed that originated in the Andean region of Ecuador, Bolivia, Columbia and Peru and has been around for at least 5,000 years. The texture is similar to couscous, or even steel-cut oats in the way it absorbs cooking liquid. It has a mildly nutty flavour that complements almost any cuisine!
Why This Quinoa Recipe Works
- The perfect liquid-to-quinoa ratio . This is the first key to fluffy quinoa! For 1 cup of quinoa, you want 2 cups of water or broth; it’s a 2:1 liquid-to-quinoa ratio every time.
- Never bitter . While many packaged quinoa brands are pre-rinsed, not all of them are. Rinsing your quinoa first is a game-changer because it takes the bitterness away.
- Toasted to perfection . I always start by toasting the quinoa, which adds another layer of flavour.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Uncooked quinoa – 1 cup of quinoa yields about 3 cups of cooked quinoa. You can use any variety of quinoa—white, black, red, or a blend. If you’re making red quinoa, it will likely take an extra few minutes to cook.
- Broth – Or water. I like to use my homemade vegetable broth because it adds so much flavour to the quinoa.
- Sea salt
- Olive oil – For toasting the quinoa.
How To Cook Quinoa
- Rinse . Add the quinoa to a mesh strainer and rinse under running water until the water starts running clear. Shake a bit to dry.
- Toast . Heat the olive oil in a pan set over medium-high heat. Add the quinoa and toast for 2 minutes.
- Simmer . Add the liquid, salt, and any seasonings. Bring to a boil, then partially cover and reduce to medium heat. Simmer for 15 minutes, stirring a few times.
- Finish . Once the water is absorbed and the quinoa is fluffy, remove from heat. Fluff with a fork, then let the quinoa rest for 5 to 10 minutes before serving.
Tips for Success
- Leave the pot partly covered . Set the lid slightly to the side so that you allow some steam to escape.
- Make it in batches. I love to meal prep quinoa for a week of easy lunches. However, cooking a huge pot isn’t the best way to go. I only cook 1 cup of quinoa at a time to keep it from getting mushy in the pot. If you need a ton, make it in batches!
- Look for the water to be absorbed . As a general rule of thumb, if the water has absorbed into the quinoa, it should be perfectly cooked, assuming you used the correct liquid ratio and cooking temperature.
- Don’t over cook it. Always be sure to set a timer for your quinoa so it doesn’t get over cooked. If it’s still crunchy but there’s no water left, add a tablespoon or two more and keep cooking.
My Favourite Ways to Use Quinoa
- Meal bowls . Use cooked quinoa as a base for vegan burrito bowls and vegan poke bowls instead of rice.
- Salads . Quinoa is great for cold salads! Try it in this cashew Thai quinoa salad recipe or come up with your own.
- Curries and stir-fries . Or anything you want to soak up with a grain! I love it with this tempeh stir fry and coconut chickpea curry .
- Burgers and patties . Quinoa burgers and crispy quinoa patties are both made with cooked quinoa.
- Fried rice . Yes, you can even make quinoa fried rice !
How to Store Cooked Quinoa
Store quinoa in an airtight container in the refrigerator for up to 5 days. The best way to reheat it is in the microwave, although you can also eat it cold.
Can I Freeze Cooked Quinoa?
Yes! Freeze cooked quinoa in a freezer bag or airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
More Quinoa Recipes
- Coconut Creamy Spinach and Mushroom Quinoa
- 30-Minute Quinoa Enchilada Skillet
- Quinoa Pizza Bites
- Vegan Fried Rice with Quinoa
- Buffalo Quinoa Cauliflower Vegan Meatballs
Ingredients
- 1 cup uncooked quinoa
- 2 cups broth , or water
- ½ teaspoon sea salt
- 2 teaspoons olive oil
Equipment
- Pot with a lid
Instructions
- Wash the quinoa in a mesh strainer rigorously with water for about 2 minutes. You will see a slightly milky-coloured water coming from the quinoa which is the saponin you are washing off. Shake the excess water out of the mesh.
- In a pan over medium-high heat, add olive oil. You’re now going to dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes. There should be a slightly sizzling while the water is drying off.
- This toasting process adds a delicious slightly nutty flavour to the quinoa. Add the broth or water to the pan and the salt.
- You can add in extra flavours if you want — garlic powder, onion powder, etc. Stir, and bring to a boil.
- Lower to medium heat and cover, cooking for 15 minutes. Stir once every 5 minutes to ensure all the quinoa is being thoroughly cooked and so none of the quinoa stays on the bottom long enough to be burned.
- You don’t want to cook quinoa for any less time than this else you will get mushy quinoa, and don’t stir it too often. Just allow it to cook.
- When all of the water has been absorbed, the quinoa is finished cooking. Your quinoa should look fluffy and the seeds should be puffed up.
- Remove the quinoa from the heat, and use your fork to fluff the quinoa a bit. This process helps to lighten the quinoa and releases some extra flavour. I like to leave the quinoa in the pot, off of the hot stove top, for about 5-10 minutes since the residual heat of the pot takes out any excess liquid and cools it down a bit.
- Serve the quinoa and try some delicious quinoa recipes!
Notes
- Sometimes red quinoa takes longer than 15 minutes to cook! If it’s not fully cooked after 15 minutes, continue to stir for an extra 5 to 10 minutes until fully cooked.
- To store : Store quinoa in an airtight container in the refrigerator for up to 5 days. The best way to reheat it is in the microwave, although you can also eat it cold.
- To freeze : Freeze cooked quinoa in a freezer bag or airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
Learn how to cook quinoa perfectly every time with these tips! It’s perfect for meal prep, but you can also use it in all kinds of recipes or swap it for rice to sneak a little more protein into your meal.
If you keep up with my blog, you know that I’m a quinoa fanatic. This wasn’t always the case, though! Before I REALLY knew how to cook quinoa, it always turned out soggy and bland. Then I learned that when you cook it the right way, it’s perfectly fluffy and flavourful.
To make sure you don’t make the same mistakes I did, I put together this post for an in-depth look at quinoa—how to cook it, and also what it is and how to use it. Let’s dig in!
What Is Quinoa?
Quinoa (pronounced KEEN-wah) is an ancient seed that originated in the Andean region of Ecuador, Bolivia, Columbia and Peru and has been around for at least 5,000 years. The texture is similar to couscous, or even steel-cut oats in the way it absorbs cooking liquid. It has a mildly nutty flavour that complements almost any cuisine!
Why This Quinoa Recipe Works
- The perfect liquid-to-quinoa ratio . This is the first key to fluffy quinoa! For 1 cup of quinoa, you want 2 cups of water or broth; it’s a 2:1 liquid-to-quinoa ratio every time.
- Never bitter . While many packaged quinoa brands are pre-rinsed, not all of them are. Rinsing your quinoa first is a game-changer because it takes the bitterness away.
- Toasted to perfection . I always start by toasting the quinoa, which adds another layer of flavour.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Uncooked quinoa – 1 cup of quinoa yields about 3 cups of cooked quinoa. You can use any variety of quinoa—white, black, red, or a blend. If you’re making red quinoa, it will likely take an extra few minutes to cook.
- Broth – Or water. I like to use my homemade vegetable broth because it adds so much flavour to the quinoa.
- Sea salt
- Olive oil – For toasting the quinoa.
How To Cook Quinoa
- Rinse . Add the quinoa to a mesh strainer and rinse under running water until the water starts running clear. Shake a bit to dry.
- Toast . Heat the olive oil in a pan set over medium-high heat. Add the quinoa and toast for 2 minutes.
- Simmer . Add the liquid, salt, and any seasonings. Bring to a boil, then partially cover and reduce to medium heat. Simmer for 15 minutes, stirring a few times.
- Finish . Once the water is absorbed and the quinoa is fluffy, remove from heat. Fluff with a fork, then let the quinoa rest for 5 to 10 minutes before serving.
Tips for Success
- Leave the pot partly covered . Set the lid slightly to the side so that you allow some steam to escape.
- Make it in batches. I love to meal prep quinoa for a week of easy lunches. However, cooking a huge pot isn’t the best way to go. I only cook 1 cup of quinoa at a time to keep it from getting mushy in the pot. If you need a ton, make it in batches!
- Look for the water to be absorbed . As a general rule of thumb, if the water has absorbed into the quinoa, it should be perfectly cooked, assuming you used the correct liquid ratio and cooking temperature.
- Don’t over cook it. Always be sure to set a timer for your quinoa so it doesn’t get over cooked. If it’s still crunchy but there’s no water left, add a tablespoon or two more and keep cooking.
My Favourite Ways to Use Quinoa
- Meal bowls . Use cooked quinoa as a base for vegan burrito bowls and vegan poke bowls instead of rice.
- Salads . Quinoa is great for cold salads! Try it in this cashew Thai quinoa salad recipe or come up with your own.
- Curries and stir-fries . Or anything you want to soak up with a grain! I love it with this tempeh stir fry and coconut chickpea curry .
- Burgers and patties . Quinoa burgers and crispy quinoa patties are both made with cooked quinoa.
- Fried rice . Yes, you can even make quinoa fried rice !
How to Store Cooked Quinoa
Store quinoa in an airtight container in the refrigerator for up to 5 days. The best way to reheat it is in the microwave, although you can also eat it cold.
Can I Freeze Cooked Quinoa?
Yes! Freeze cooked quinoa in a freezer bag or airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
More Quinoa Recipes
- Coconut Creamy Spinach and Mushroom Quinoa
- 30-Minute Quinoa Enchilada Skillet
- Quinoa Pizza Bites
- Vegan Fried Rice with Quinoa
- Buffalo Quinoa Cauliflower Vegan Meatballs
Ingredients
- 1 cup uncooked quinoa
- 2 cups broth , or water
- ½ teaspoon sea salt
- 2 teaspoons olive oil
Equipment
- Pot with a lid
Instructions
- Wash the quinoa in a mesh strainer rigorously with water for about 2 minutes. You will see a slightly milky-coloured water coming from the quinoa which is the saponin you are washing off. Shake the excess water out of the mesh.
- In a pan over medium-high heat, add olive oil. You’re now going to dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes. There should be a slightly sizzling while the water is drying off.
- This toasting process adds a delicious slightly nutty flavour to the quinoa. Add the broth or water to the pan and the salt.
- You can add in extra flavours if you want — garlic powder, onion powder, etc. Stir, and bring to a boil.
- Lower to medium heat and cover, cooking for 15 minutes. Stir once every 5 minutes to ensure all the quinoa is being thoroughly cooked and so none of the quinoa stays on the bottom long enough to be burned.
- You don’t want to cook quinoa for any less time than this else you will get mushy quinoa, and don’t stir it too often. Just allow it to cook.
- When all of the water has been absorbed, the quinoa is finished cooking. Your quinoa should look fluffy and the seeds should be puffed up.
- Remove the quinoa from the heat, and use your fork to fluff the quinoa a bit. This process helps to lighten the quinoa and releases some extra flavour. I like to leave the quinoa in the pot, off of the hot stove top, for about 5-10 minutes since the residual heat of the pot takes out any excess liquid and cools it down a bit.
- Serve the quinoa and try some delicious quinoa recipes!
Notes
- Sometimes red quinoa takes longer than 15 minutes to cook! If it’s not fully cooked after 15 minutes, continue to stir for an extra 5 to 10 minutes until fully cooked.
- To store : Store quinoa in an airtight container in the refrigerator for up to 5 days. The best way to reheat it is in the microwave, although you can also eat it cold.
- To freeze : Freeze cooked quinoa in a freezer bag or airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
Learn how to cook quinoa perfectly every time with these tips! It’s perfect for meal prep, but you can also use it in all kinds of recipes or swap it for rice to sneak a little more protein into your meal.
If you keep up with my blog, you know that I’m a quinoa fanatic. This wasn’t always the case, though! Before I REALLY knew how to cook quinoa, it always turned out soggy and bland. Then I learned that when you cook it the right way, it’s perfectly fluffy and flavourful.
To make sure you don’t make the same mistakes I did, I put together this post for an in-depth look at quinoa—how to cook it, and also what it is and how to use it. Let’s dig in!
What Is Quinoa?
Quinoa (pronounced KEEN-wah) is an ancient seed that originated in the Andean region of Ecuador, Bolivia, Columbia and Peru and has been around for at least 5,000 years. The texture is similar to couscous, or even steel-cut oats in the way it absorbs cooking liquid. It has a mildly nutty flavour that complements almost any cuisine!
Why This Quinoa Recipe Works
- The perfect liquid-to-quinoa ratio . This is the first key to fluffy quinoa! For 1 cup of quinoa, you want 2 cups of water or broth; it’s a 2:1 liquid-to-quinoa ratio every time.
- Never bitter . While many packaged quinoa brands are pre-rinsed, not all of them are. Rinsing your quinoa first is a game-changer because it takes the bitterness away.
- Toasted to perfection . I always start by toasting the quinoa, which adds another layer of flavour.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Uncooked quinoa – 1 cup of quinoa yields about 3 cups of cooked quinoa. You can use any variety of quinoa—white, black, red, or a blend. If you’re making red quinoa, it will likely take an extra few minutes to cook.
- Broth – Or water. I like to use my homemade vegetable broth because it adds so much flavour to the quinoa.
- Sea salt
- Olive oil – For toasting the quinoa.
How To Cook Quinoa
- Rinse . Add the quinoa to a mesh strainer and rinse under running water until the water starts running clear. Shake a bit to dry.
- Toast . Heat the olive oil in a pan set over medium-high heat. Add the quinoa and toast for 2 minutes.
- Simmer . Add the liquid, salt, and any seasonings. Bring to a boil, then partially cover and reduce to medium heat. Simmer for 15 minutes, stirring a few times.
- Finish . Once the water is absorbed and the quinoa is fluffy, remove from heat. Fluff with a fork, then let the quinoa rest for 5 to 10 minutes before serving.
Tips for Success
- Leave the pot partly covered . Set the lid slightly to the side so that you allow some steam to escape.
- Make it in batches. I love to meal prep quinoa for a week of easy lunches. However, cooking a huge pot isn’t the best way to go. I only cook 1 cup of quinoa at a time to keep it from getting mushy in the pot. If you need a ton, make it in batches!
- Look for the water to be absorbed . As a general rule of thumb, if the water has absorbed into the quinoa, it should be perfectly cooked, assuming you used the correct liquid ratio and cooking temperature.
- Don’t over cook it. Always be sure to set a timer for your quinoa so it doesn’t get over cooked. If it’s still crunchy but there’s no water left, add a tablespoon or two more and keep cooking.
My Favourite Ways to Use Quinoa
- Meal bowls . Use cooked quinoa as a base for vegan burrito bowls and vegan poke bowls instead of rice.
- Salads . Quinoa is great for cold salads! Try it in this cashew Thai quinoa salad recipe or come up with your own.
- Curries and stir-fries . Or anything you want to soak up with a grain! I love it with this tempeh stir fry and coconut chickpea curry .
- Burgers and patties . Quinoa burgers and crispy quinoa patties are both made with cooked quinoa.
- Fried rice . Yes, you can even make quinoa fried rice !
How to Store Cooked Quinoa
Store quinoa in an airtight container in the refrigerator for up to 5 days. The best way to reheat it is in the microwave, although you can also eat it cold.
Can I Freeze Cooked Quinoa?
Yes! Freeze cooked quinoa in a freezer bag or airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
More Quinoa Recipes
- Coconut Creamy Spinach and Mushroom Quinoa
- 30-Minute Quinoa Enchilada Skillet
- Quinoa Pizza Bites
- Vegan Fried Rice with Quinoa
- Buffalo Quinoa Cauliflower Vegan Meatballs
Ingredients
- 1 cup uncooked quinoa
- 2 cups broth , or water
- ½ teaspoon sea salt
- 2 teaspoons olive oil
Equipment
- Pot with a lid
Instructions
- Wash the quinoa in a mesh strainer rigorously with water for about 2 minutes. You will see a slightly milky-coloured water coming from the quinoa which is the saponin you are washing off. Shake the excess water out of the mesh.
- In a pan over medium-high heat, add olive oil. You’re now going to dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes. There should be a slightly sizzling while the water is drying off.
- This toasting process adds a delicious slightly nutty flavour to the quinoa. Add the broth or water to the pan and the salt.
- You can add in extra flavours if you want — garlic powder, onion powder, etc. Stir, and bring to a boil.
- Lower to medium heat and cover, cooking for 15 minutes. Stir once every 5 minutes to ensure all the quinoa is being thoroughly cooked and so none of the quinoa stays on the bottom long enough to be burned.
- You don’t want to cook quinoa for any less time than this else you will get mushy quinoa, and don’t stir it too often. Just allow it to cook.
- When all of the water has been absorbed, the quinoa is finished cooking. Your quinoa should look fluffy and the seeds should be puffed up.
- Remove the quinoa from the heat, and use your fork to fluff the quinoa a bit. This process helps to lighten the quinoa and releases some extra flavour. I like to leave the quinoa in the pot, off of the hot stove top, for about 5-10 minutes since the residual heat of the pot takes out any excess liquid and cools it down a bit.
- Serve the quinoa and try some delicious quinoa recipes!
Notes
- Sometimes red quinoa takes longer than 15 minutes to cook! If it’s not fully cooked after 15 minutes, continue to stir for an extra 5 to 10 minutes until fully cooked.
- To store : Store quinoa in an airtight container in the refrigerator for up to 5 days. The best way to reheat it is in the microwave, although you can also eat it cold.
- To freeze : Freeze cooked quinoa in a freezer bag or airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
Learn how to cook quinoa perfectly every time with these tips! It’s perfect for meal prep, but you can also use it in all kinds of recipes or swap it for rice to sneak a little more protein into your meal.
If you keep up with my blog, you know that I’m a quinoa fanatic. This wasn’t always the case, though! Before I REALLY knew how to cook quinoa, it always turned out soggy and bland. Then I learned that when you cook it the right way, it’s perfectly fluffy and flavourful.
To make sure you don’t make the same mistakes I did, I put together this post for an in-depth look at quinoa—how to cook it, and also what it is and how to use it. Let’s dig in!
What Is Quinoa?
Quinoa (pronounced KEEN-wah) is an ancient seed that originated in the Andean region of Ecuador, Bolivia, Columbia and Peru and has been around for at least 5,000 years. The texture is similar to couscous, or even steel-cut oats in the way it absorbs cooking liquid. It has a mildly nutty flavour that complements almost any cuisine!
Why This Quinoa Recipe Works
- The perfect liquid-to-quinoa ratio . This is the first key to fluffy quinoa! For 1 cup of quinoa, you want 2 cups of water or broth; it’s a 2:1 liquid-to-quinoa ratio every time.
- Never bitter . While many packaged quinoa brands are pre-rinsed, not all of them are. Rinsing your quinoa first is a game-changer because it takes the bitterness away.
- Toasted to perfection . I always start by toasting the quinoa, which adds another layer of flavour.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Uncooked quinoa – 1 cup of quinoa yields about 3 cups of cooked quinoa. You can use any variety of quinoa—white, black, red, or a blend. If you’re making red quinoa, it will likely take an extra few minutes to cook.
- Broth – Or water. I like to use my homemade vegetable broth because it adds so much flavour to the quinoa.
- Sea salt
- Olive oil – For toasting the quinoa.
How To Cook Quinoa
- Rinse . Add the quinoa to a mesh strainer and rinse under running water until the water starts running clear. Shake a bit to dry.
- Toast . Heat the olive oil in a pan set over medium-high heat. Add the quinoa and toast for 2 minutes.
- Simmer . Add the liquid, salt, and any seasonings. Bring to a boil, then partially cover and reduce to medium heat. Simmer for 15 minutes, stirring a few times.
- Finish . Once the water is absorbed and the quinoa is fluffy, remove from heat. Fluff with a fork, then let the quinoa rest for 5 to 10 minutes before serving.
Tips for Success
- Leave the pot partly covered . Set the lid slightly to the side so that you allow some steam to escape.
- Make it in batches. I love to meal prep quinoa for a week of easy lunches. However, cooking a huge pot isn’t the best way to go. I only cook 1 cup of quinoa at a time to keep it from getting mushy in the pot. If you need a ton, make it in batches!
- Look for the water to be absorbed . As a general rule of thumb, if the water has absorbed into the quinoa, it should be perfectly cooked, assuming you used the correct liquid ratio and cooking temperature.
- Don’t over cook it. Always be sure to set a timer for your quinoa so it doesn’t get over cooked. If it’s still crunchy but there’s no water left, add a tablespoon or two more and keep cooking.
My Favourite Ways to Use Quinoa
- Meal bowls . Use cooked quinoa as a base for vegan burrito bowls and vegan poke bowls instead of rice.
- Salads . Quinoa is great for cold salads! Try it in this cashew Thai quinoa salad recipe or come up with your own.
- Curries and stir-fries . Or anything you want to soak up with a grain! I love it with this tempeh stir fry and coconut chickpea curry .
- Burgers and patties . Quinoa burgers and crispy quinoa patties are both made with cooked quinoa.
- Fried rice . Yes, you can even make quinoa fried rice !
How to Store Cooked Quinoa
Store quinoa in an airtight container in the refrigerator for up to 5 days. The best way to reheat it is in the microwave, although you can also eat it cold.
Can I Freeze Cooked Quinoa?
Yes! Freeze cooked quinoa in a freezer bag or airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
More Quinoa Recipes
- Coconut Creamy Spinach and Mushroom Quinoa
- 30-Minute Quinoa Enchilada Skillet
- Quinoa Pizza Bites
- Vegan Fried Rice with Quinoa
- Buffalo Quinoa Cauliflower Vegan Meatballs
Ingredients
- 1 cup uncooked quinoa
- 2 cups broth , or water
- ½ teaspoon sea salt
- 2 teaspoons olive oil
Equipment
- Pot with a lid
Instructions
- Wash the quinoa in a mesh strainer rigorously with water for about 2 minutes. You will see a slightly milky-coloured water coming from the quinoa which is the saponin you are washing off. Shake the excess water out of the mesh.
- In a pan over medium-high heat, add olive oil. You’re now going to dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes. There should be a slightly sizzling while the water is drying off.
- This toasting process adds a delicious slightly nutty flavour to the quinoa. Add the broth or water to the pan and the salt.
- You can add in extra flavours if you want — garlic powder, onion powder, etc. Stir, and bring to a boil.
- Lower to medium heat and cover, cooking for 15 minutes. Stir once every 5 minutes to ensure all the quinoa is being thoroughly cooked and so none of the quinoa stays on the bottom long enough to be burned.
- You don’t want to cook quinoa for any less time than this else you will get mushy quinoa, and don’t stir it too often. Just allow it to cook.
- When all of the water has been absorbed, the quinoa is finished cooking. Your quinoa should look fluffy and the seeds should be puffed up.
- Remove the quinoa from the heat, and use your fork to fluff the quinoa a bit. This process helps to lighten the quinoa and releases some extra flavour. I like to leave the quinoa in the pot, off of the hot stove top, for about 5-10 minutes since the residual heat of the pot takes out any excess liquid and cools it down a bit.
- Serve the quinoa and try some delicious quinoa recipes!
Notes
- Sometimes red quinoa takes longer than 15 minutes to cook! If it’s not fully cooked after 15 minutes, continue to stir for an extra 5 to 10 minutes until fully cooked.
- To store : Store quinoa in an airtight container in the refrigerator for up to 5 days. The best way to reheat it is in the microwave, although you can also eat it cold.
- To freeze : Freeze cooked quinoa in a freezer bag or airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
How to Cook Quinoa
Equipment
- Pot with a lid
Ingredients
- 1 cup uncooked quinoa
- 2 cups broth or water
- ½ teaspoon sea salt
- 2 teaspoons olive oil
Instructions
- Wash the quinoa in a mesh strainer rigorously with water for about 2 minutes. You will see a slightly milky-coloured water coming from the quinoa which is the saponin you are washing off. Shake the excess water out of the mesh.
- In a pan over medium-high heat, add olive oil. You’re now going to dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes. There should be a slightly sizzling while the water is drying off.
- This toasting process adds a delicious slightly nutty flavour to the quinoa. Add the broth or water to the pan and the salt.
- You can add in extra flavours if you want — garlic powder, onion powder, etc. Stir, and bring to a boil.
- Lower to medium heat and cover, cooking for 15 minutes. Stir once every 5 minutes to ensure all the quinoa is being thoroughly cooked and so none of the quinoa stays on the bottom long enough to be burned.
- You don’t want to cook quinoa for any less time than this else you will get mushy quinoa, and don’t stir it too often. Just allow it to cook.
- When all of the water has been absorbed, the quinoa is finished cooking. Your quinoa should look fluffy and the seeds should be puffed up.
- Remove the quinoa from the heat, and use your fork to fluff the quinoa a bit. This process helps to lighten the quinoa and releases some extra flavour. I like to leave the quinoa in the pot, off of the hot stove top, for about 5-10 minutes since the residual heat of the pot takes out any excess liquid and cools it down a bit.
- Serve the quinoa and try some delicious quinoa recipes!
Notes
- Sometimes red quinoa takes longer than 15 minutes to cook! If it’s not fully cooked after 15 minutes, continue to stir for an extra 5 to 10 minutes until fully cooked.
- To store : Store quinoa in an airtight container in the refrigerator for up to 5 days. The best way to reheat it is in the microwave, although you can also eat it cold.
- To freeze : Freeze cooked quinoa in a freezer bag or airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
Nutrition
How to Cook Quinoa https://jessicainthekitchen.com/how-to-cook-quinoa/ August 16, 2024
Tanghulu is one part fruit, one part candy and entirely delicious! Fresh fruit skewers are dipped in a candy coating to create an irresistibly crunchy shell.
What Is Tanghulu?
Tanghulu is a Northern Chinese street food that has gained popularity worldwide, in part thanks to TikTok and social media. It’s made by placing fruit on bamboo skewers and then dipping it into a candy coating. Traditionally, it’s made with hawthorn berries, but you can use any kind of fruit you like!
Because tanghulu is best eaten right after making it, this is one of those recipes that’s much better made at home so you can enjoy it fresh. And luckily that’s easy to do—this recipe comes together quickly with just a few simple steps.
Why You’ll Love This Tanghulu Recipe
- Colourful and fun . Tanghulu is not only tasty, it also has visual appeal with the colourful fruit and shiny exteriors. (For more colourful fruit recipes, try my fruit pizza recipe and rainbow fruit salad with maple lime dressing .)
- Easy to make . Adding corn syrup to the sugar syrup makes this recipe less likely to fail, as it keeps the sugar from crystallizing. That means even if you’ve never made candy before, you can totally handle this recipe!
- Customisable . You can use any fruit that’s in season or that you like, and mix-and-match for endless flavour combinations.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fruit – You can use any type of fruit you choose for this recipe. A variety of different fruit looks pretty on the skewers!
- Sugar – Everyday granulated sugar. Make sure it’s vegan!
- Water
- Corn syrup – I use light corn syrup, which is clear in color and has a vanilla flavour.
How to Make Tanghulu
- Prep the fruit . Wash and dry the fruit.
- Assemble the skewers . Place one to three pieces of fruit on each skewer.
- Start the coating . Combine the sugar, water and corn syrup in a saucepan and bring it to a boil.
- Boil . Cook the syrup until the temperature reaches 290ºF on a candy thermometer. Turn down the heat to keep it from continuing to rise.
- Dip the fruit . Dip the fruit skewers into the coating. Let the excess drip off.
- Cool and serve . Place each fruit skewer on a baking sheet lined with parchment paper or a silpat. Once the coating hardens, serve the tanghulu.
Tips for Success
- Dry the fruit well . Make sure to dry the fruit well before skewering it, as any excess moisture can prevent the sugar syrup from forming a nice coating.
- Use a thermometer . For best results, use a candy thermometer to monitor the temperature of the sugar syrup. If you don’t have one, you can drizzle a spoonful of syrup into a bowl of cold water; if it forms a ball that is hard yet pliable, it’s ready to use.
- Be careful when handling hot sugar syrup . When the sugar syrup reaches high temperatures, it can cause burns if it comes into contact with skin.
- Try toppings . After dipping the tanghulu, you can roll them in toppings like sprinkles, nuts, or sesame seeds before the coating completely hardens.
How to Store Tanghulu
Tanghulu is best eaten right after you make it. However, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
More Vegan Fruit Recipes
- Grilled Stone Fruit with Coconut Cream
- Apple Chips
- Grilled Peach, Basil and Vegan “Goat” Cheese Pizza
- Strawberry Salsa
- Summer Fruit Spring Rolls with Mango Dip
Ingredients
- 2 pounds fruits of your choice
- 2 cups sugar
- ¼ cup water
- ⅓ cup corn syrup
Instructions
- Wash and dry all fruits you’ll use.
- Arrange fruit on a bamboo skewer, 1-3 pieces per skewer.
- Combine sugar, water and corn syrup in a medium saucepan and bring the mixture to a boil.
- Boil until the temperature reaches 290 degrees Fahrenheit. This will take approximately 5-10 minutes. When the sugar and water mixture has reached the desired temperature turn the temperature down slightly to prevent burning.
- Dip your fruit skewer into the sugar mixture to coat the fruit.
- Place each fruit skewer on a silicone baking sheet or parchment paper. The coating should harden almost immediately. This recipe is best eaten right away.
