Ingredients
Method
- Rinse quinoa 2–3 times until the water runs clear to remove its natural bitter coating.
- Soak quinoa for 2 hours in 3 cups of water, then drain completely.
- Add quinoa to a pot with water and salt. Use 1½ cups of water if the quinoa was soaked and 2 cups if unsoaked.
- Cover and bring to a rolling boil on medium heat.
- Once boiling, reduce flame to low, cover again, and simmer for 8–10 minutes.
- Turn off the heat and leave the pot covered for another 10 minutes to steam.
- Fluff gently with a fork and let cool if storing.
- Once fully cooled, store in an airtight container in the fridge.
Video
Notes
Rinsing thoroughly is essential — it removes the bitter-tasting coating called saponin.
Soaking helps quinoa cook evenly, making it lighter and fluffier.
You can add whole spices (like cardamom, cinnamon, or red chilli) while cooking to make the quinoa savoury and aromatic.
Always let quinoa rest after cooking — the 10-minute steam helps separate the grains.
Avoid stirring while cooking, as it can break the grains and make them mushy.
For meal prep, cool completely before storing to avoid moisture build-up.
