Sort ingredients
egret
QR Code
Listen
Pdf
Place 1 cup uncooked quinoa in a fine-mesh strainer. Rinse thoroughly under cool, running water. Rub and swish the quinoa with your hand while rinsing. Drain.
Heat 1 teaspoon olive oil in a small saucepan over medium-high heat until shimmering. Add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
Stir in 1 ¾ cups water or low-sodium broth and ½ teaspoon kosher salt. Bring to a rolling boil.
Turn the heat down to the lowest setting. Cover and cook for 15 minutes.
Remove the pot from heat and let stand for 5 more minutes, covered. Don't peek!
Uncover — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork and serve. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.