How to Cook Quinoa – Sharmis Passions

Perfect method to cook quinoa is explained here to add healthy grains in daily menu. Quinoa is cooked like rice but after cooking the texture becomes bit different. It turns soft and fluffy, and the grains stay separate if cooked in proper way. This makes quinoa good for lunch meals, light dinners or even for packing in lunch box.

Quinoa has mild nutty taste and it blends very easily with Indian flavors. It is commonly used to make upma, khichdi, pulao and also biryani style dishes. As quinoa is rich in fibre and plant based protein, it keeps stomach full for longer time. It is gluten free and easy for digestion when cooked in right method.

About How to Cook Quinoa

Quinoa is pronounced as ‘keenwah’ a super healthy grain which has a crunchy chewy texture which  I love the most. Though Quinoa is referred to as a whole grain crop they are actually edible seeds. The seeds are in general cooked the same way as rice and can be used in a wide variety of dishes.

How to cook quinoa depends on water ratio and cooking time. Once small tail like sprouts come out from the grains, this show that it is fully cooked. The grains should not become mushy or sticky, they must stay light and fluffy after cooking properly. It is a healthy grain option which fits into daily meals easily.

Quinoa has been used by many people over the years. Slowly quinoa is becoming common in Indian kitchen also, mostly used as rice replacement. It suits Indian cooking very well because it absorbs spices and flavors easily. Pressure cooker and stove top methods are mostly used in home kitchens.

Quinoa taste is very mild and neutral, because of this it does not dominate the dish. It works well with vegetables, masala or even simple seasoning. You can soak quinoa before cooking and some people do not soak it. Both way works fine if water quantity is adjusted properly.

I usually cook them for lunch with dal or rasam, I also sometimes take half portion quinoa and half portion rice and cook. 

How to Cook Quinoa Ingredients

• Quinoa – I used this as it forms the base of the recipe and gives fluffy grains. You can also use red quinoa but it will take little more time.
• Water – I added water to cook quinoa evenly and help it soften well. Correct amount of water avoids sticky texture. You can slightly increase water if quinoa is not soaked.
• Oil – I have used oil only for stove top method to lightly toast quinoa. It adds mild aroma and helps grains stay separate. You can skip oil or use any oil you prefer.

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How to cook Quinoa Step by Step

Stovetop method

1.Measure and take quinoa in a bowl, rinse it well. Drain.

2.Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking. Simmer the flame and cook covered for 15-20 minutes.

3.You will see a small tail coming out and quinoa should have absorbed all the water. After 15 minutes check if there is no moisture switch off and set aside for 10 minutes. Then open and fluff it up.If there is moisture then cook for 5 more minutes.

Pressure cooker Method

1.Rinse quinoa well then drain water and add it to pressure cooker.Measure and add water.

2.Pressure cook for at least 5-6 whistles in medium high flame. Allow the pressure to release by itself.

3.Then open and fluff it up. Spread it on a plate and let it cool down before you use it for other recipes. Can you see the small sprout like tail slightly peeping out, yes that shows the quinoa is cooked correctly.

Instant Pot Method

1.Rinse it well, drain water.

2.Add it to the inner pot. Add 1 .5 cups water to it. The ratio is 1 cup(quinoa):1.5 cups(water).

3.Now close with lid. Initially the steel button is down.

4.Set pressure cook in high mode for 1 minute.

5.It takes around 10 minutes to on.

6.Initially the steel knob is down and when it starts to cook it automatically goes up as shown. When the knob is up it means cooking is in process / started and when its down pressure is released and you are ready to open the lid. Do not open the lid when the knob is up.

7.Instant pot has finished timer.

8.Let pressure release by itself.It took me 20 minutes to release.

9.Fluff it up with a fork. The sprout like tails should come out after getting cooked. Cooked quinoa is ready for recipes.

Expert Tips

• Rinsing – I rinse it really well before cooking. I usually rinse it 2 to 3 times as it removes bitterness from the outer layer.
• Water quantity – I usually stick to the ratio and adjust only if soaking is skipped. I just add excess water as quinoa absorbs fast. 
• Pressure cooking – I allow the pressure to release by itself for better texture. Do not reduce the whistles too much or quinoa may stay hard inside. 
• Cooling – I just spread quinoa on a plate and let it cool down. This helps grains stay separate when used for other recipes.
• Toasting – For stove top method, try not to skip light toasting in oil. I do this as it improves texture.

Serving and Storage

Serve them hot with vegetables, dal or use it directly in upma and pulao. This goes well with mildly spiced dishes as quinoa absorbs flavors nicely. Leftovers can be stored in refrigerator for 2 to 3 days. Reheat lightly before using, works well for quick meals.

FAQS

1.Can I skip oil?

Yes, you can skip oil, mostly in pressure cooker method. Oil is only for little aroma and texture.

2.Can I cook quinoa ahead?

Yes, you can cook it before and keep in fridge. It save time when you are busy.

3.Why quinoa sometimes taste bitter?

It taste bitter if not washed properly. The outer layer need good rinsing.

4.How to know quinoa is cooked properly?

You will see small tail coming out. Water will be fully absorbed and grains look soft.

5.Can I mix half rice and half quinoa?

Yes, you can mix both and cook together. Just add little more water if needed.

If you have any more questions about this How to Cook Quinoa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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