Basic Quinoa
A versatile, protein-rich side dish to accompany any meal. This basic quinoa recipe can be used in wraps and burritos, fresh salads, stir-fries, and more!
A versatile, protein-rich side dish to accompany any meal. This basic quinoa recipe can be used in wraps and burritos, fresh salads, stir-fries, and more!
- Carbohydrate 57.4084428787877 g
- Cholesterol 0 mg
- Fat 5.19068303030302 g
- Fiber 6.29139394118206 g
- Protein 12.455331060606 g
- Saturated Fat 0.609745303030301 g
- Serving Size 1 1 cup (281g)
- Sodium 12.7744242484347 mg
- Sugar 51.1170489376057 g
- Trans Fat 0.400924545454546 g
- Calories 325 calories
Step-by-step
- In a small pot, bring quinoa, water, onion, garlic, salt, and pepper to a boil over high heat.
- Turn heat down to medium, once the water has reached a simmer, cover with a tight fitting lid and cook for 15 minutes.
- Remove from heat, and let sit for 3 minutes. Uncover and fluff with a fork.
When pantry space and active preparation time are strictly limited, a reliable method for cooking whole grains without specialized equipment becomes essential. Thoroughly rinsing the tiny seeds through a fine-mesh sieve removes the natural saponin coating that otherwise imparts a bitter, soapy taste. Building flavor from the start by simmering the liquid alongside minced garlic and finely chopped onion allows the aromatics to penetrate the expanding germ. Maintaining a strict fifteen-minute simmer under a tight-fitting lid prevents steam from escaping prematurely, ensuring each grain absorbs the precise amount of water needed to unfurl its characteristic white spiral without turning mushy. Allowing the pot to rest off the heat for three full minutes before uncovering permits residual moisture to redistribute evenly across the base. Because the cooked grains hold up exceptionally well to refrigeration for up to five days, batches prepared in advance transition seamlessly into cold grain salads or packed lunches without losing their structural integrity. When repurposing chilled portions, avoid adding extra liquid during reheating; instead, let the cold grains warm gently in a skillet with a small amount of oil to restore a separate, fluffy texture.
