How To Cook Perfect Quinoa | Healthy Tip Tuesday
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Quinoa is such a versatile grain-like food that you can eat cold, hot, sweet or savoury. Its gluten free and super easy to cook :)
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INGREDIENTS
1 cup washed quinoa
2 cups filtered water
1 tbsp coconut or sesame oil
1 tsp turmeric
pinch of salt and pepper to taste
Follow directions in video for perfect quinoa every time!
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How to Cook Quinoa - Cooking With Ayeh
Learn how to cook quinoa right every time with my tips to make it nice and fluffy. Perfect to add to salads or your favourite dishes
INGREDIENTS
1 cup quinoa (I've used tri-colour quinoa)
2 cups water
FULL RECIPE
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#howto #quinoa #shorts
Why Restaurant Quinoa Is So Much Better
Why Restaurant Quinoa Is So Much Better
00:00 Intro
00:47 Washing Quinoa
02:13 Quinoa : Water Ratio
03:23 Cooking Quinoa
04:14 Resting and Fluffing Quinoa
05:42 Storing Quinoa
06:46 Crispy Quinoa
1.5 cups of quinoa
1.75 cups water for instant pot or a rice cooker (2 cups of water for a regular pot)
2 tsp Diamond Crystal Kosher (or 1 tsp table salt)
Put quinoa into a pot you plan to use to cook it and cover with lots of cold water (this is not the measured water). Agitate with your hand and drain well through a fine mesh sieve. Repeat until the water is no longer soapy looking. Return quinoa to the pot and add the right amount of water for your kind of pot. Add the salt.
Instant pot or rice cooker: Seal the pot. Press the Rice button. Turn off “Keep Warm”. Let the cycle run and wait for the pressure to drop naturally. I set my timer for 1 hour after pressing the Rice button to make sure my quinoa is thoroughly rested.
Regular pot: Set over high heat and bring to a boil uncovered. Reduce heat to low, cover and cook for 20 min. Take off heat. Don’t uncover. Let rest for 20 min.
Fluffing quinoa:
Rake the quinoa with a fork gently starting with the top layer and gradually working your way down. If you encounter any sticking. Cover quinoa with a paper towel and let it cool an extra 15-30 minutes. Then continue to gently rake with a fork until all the grains separate.
Storing quinoa:
Cool quinoa completely and store in an airtight container in the fridge for up to a week or freeze. Use in salads cold or rewarm in a pan on moderate heat with some butter or olive oil.
Crispy quinoa:
Cook, cool, and fluff quinoa as described above. Put just enough quinoa into a cast iron or non-stick skillet to create a very thin layer (a 12 inch skillet holds 150g of cooked quinoa comfortably). Add 1 tsp olive oil and rub into quinoa with your hands to help separate the grains. Set over moderate heat and cook until quinoa starts to steam. Once you see steam, you have to stir very often (roughly every minute). For the first 10 minutes, you shouldn’t see any color. Somewhere between 10 and 20 minute mark your quinoa should start to brown. Cook until it feels completely dry, crispy, and brown. Cool completely and store in an airtight container at room temperature for up to a month.
Before serving, toss with the seasoning of your choice. It’s good to include something acidic (lemon juice, lime juice, pomegranate molasses, or some vinegar), something aromatic (za’atar, smoked paprika, etc), olive oil, and salt.
Here is the za’atar that I use:
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How to Cook Quinoa (the easy way)
In this video I will show you how to cook quinoa the easy way, that always results in the perfect fluffy texture. It takes less than 15 minutes from start to finish!
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How To Make Perfect Quinoa - Recipe For Quinoa - FlavCity with Bobby
This recipe for quinoa shows how to make quinoa or cook quinoa so you make perfect quinoa. There are many recipes for quinoa so you must learn how to make quinoa or cook quinoa. I show how to boil quinoa so you make perfect quinoa every time. How to make fluffy quinoa or cooking quinoa showing how to prepare quinoa. This quinoa recipe or quinoa recipes is an easy quinoa recipe.
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Recipe:
1 cup of white quinoa
1 lemon
Kosher salt
water
In a heavy bottom pot, add 1 3/4 cups water, the quinoa, juice of 1/3 a lemon, and 1 teaspoon of salt. Bring to a boil, and reduce to a simmer and cook for 20-22 minutes, stirring often. When the quinoa looks like it is done, stir it one more time and cook it for 1 more minute to evaporate as much of the liquid/steam as possible without burning the quinoa. Fluff quinoa with a large fork, let it cool down, and enjoy. Stays in the fridge for 5 days.
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HOW TO MAKE FLUFFY QUINOA // @kalejunkie #mealprep #cheftips #quinoa
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1. RINSE the quinoa for 30-45 seconds. This is very important to remove any bitterness from the quinoa and remove any naturally-occurring saponins.
2. The perfect ratio of quinoa to water/broth is 1 to 2, meaning for 1 cup dry quinoa, you need to cook it in 2 cups water/broth.
3. The MAGIC cooking method is to cook the quinoa on the stove UNCOVERED. Once the quinoa has absorbed all of the water, remove the pot from the heat, THEN COVER IT for 5 minutes, so that it steams in the pot. This is when the quinoa essentially pop open! Remove the cover and fluff!
Basic Quinoa Recipe—makes 6 servings, 1/2 cup/serving
1 cup dried quinoa
2 cups water/broth
Pinch sea salt (optional)
Cute pot:
Container:
Rinse quinoa well for 30-45 seconds. Add to a pot, along with water/broth and a pinch of salt. Bring mixture to a gentle boil over medium heat, then decrease the heat to a gentle simmer (you should still see little bubbles). Once the quinoa has absorbed all the water (this takes anywhere from 10-20 minutes depending on how much quinoa you are using), remove from heat and COVER. Let sit for 5 minutes to steam in the pot. Uncover, fluff, and enjoy.