Anonymous wrote:

Anonymous wrote:I use the method from Lonra Sass's Whole Grains Every Day Every Way which is to cook it like pasta in lightly salted boiling water. Keep a close watch and when the dot has disappeared and the tail has released it is ready. (That will make sense I promise). Drain well in a fine mesh colander (shake out the excess water) then spread on a backing sheet to dry a bit. Perfect and fluffy.

Yikes! Who has time to do this?

It takes as much time as it takes to boil pasta.

Use less water than suggested--like 1.5 cups of water to 1 cup of quinoa.

I pour the quinoa into the water, add a few shakes of sea salt, bring to a boil for a minute or two, mix with a fork, then put the lid on the pot, turn off the heat, and let the quinoa absorb the rest of the water for 15 minutes or so.

Perfect quinoa every time. I do think that it is important to use a good, heavy saute pan (mine is All-Clad, but any heavy pot will do) because you can bring to a boil without scorching and it will retain the heat when you turn off the heat.

I made Quinoa last night. I first rinsed a cup of quinoa. I then boiled 1.75 cups of water. Added the quoina in and dropped it down to a low simmer, covered it, and let it simmer for 15 minuets. I then removed from heat, let it sit covered for another 5 min and then removed the top and fluffed.

I do prefer my quinoa to sit in the fridge for a few hours to completely cool before making a salad out of it (I use it for salads) it is much more crisp after refrigeration and I like the consistency.

Anonymous wrote:Maybe you're cooking it too long?

+1

Cook it just until the spiral pops out. Any longer and you'll have mush. If it pops and there's still water you can strain it out and know to use less next time.

Honestly, quinoa is just terrible and no cooking method makes it tolerable.

Anonymous wrote:I use the method from Lonra Sass's Whole Grains Every Day Every Way which is to cook it like pasta in lightly salted boiling water. Keep a close watch and when the dot has disappeared and the tail has released it is ready. (That will make sense I promise). Drain well in a fine mesh colander (shake out the excess water) then spread on a backing sheet to dry a bit. Perfect and fluffy.

I think the ones I buy aren't fluffy thoug, more crunchy

Anonymous wrote:I use the method from Lonra Sass's Whole Grains Every Day Every Way which is to cook it like pasta in lightly salted boiling water. Keep a close watch and when the dot has disappeared and the tail has released it is ready. (That will make sense I promise). Drain well in a fine mesh colander (shake out the excess water) then spread on a backing sheet to dry a bit. Perfect and fluffy.

Yikes! Who has time to do this?

I use the method from Lonra Sass's Whole Grains Every Day Every Way which is to cook it like pasta in lightly salted boiling water. Keep a close watch and when the dot has disappeared and the tail has released it is ready. (That will make sense I promise). Drain well in a fine mesh colander (shake out the excess water) then spread on a backing sheet to dry a bit. Perfect and fluffy.

Maybe you're cooking it too long? The quinoa I make at home isn't quite crispy, but it has a snap and each grain is separated. It definitely should not be too soft.

I've made it in the rice cooker.

Use way less water than called for. Most recipes call for a 2:1 ratio of water to quinoa but I do 1.5:1 with better results.

Ok, this may be a dumb question but I can't figure it out! When I buy quinoa prepared its crispy and delicious eith each individual grain separated. However, when I make it at home it's soft and gross with the consistency off sticky rice. Is the one I buy not cooked? I don't get it. Confused!