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.
How to Cook Quinoa | Perfectly Fluffy Every Time!
Here's how to cook quinoa on the stove, with perfectly fluffy results. With this cooking method, the quinoa won't stick or burn to the bottom of your pot, and you'll avoid soggy or mushy quinoa every time. Use this fluffy quinoa in salads, soups, or breakfast bowls for extra plant-based protein.
Includes tips for cooking red, black, and tricolor quinoa, too!
PRINT IT:
0:00 Intro
0:19 What is quinoa?
0:35 How to soak quinoa
1:02 How to rinse quinoa
1:17 Ratio of water to quinoa
1:39 Cooking the quinoa
1:52 Tip for making perfect quinoa
2:29 Finished quinoa
2:37 Cooking other colors of quinoa
3:14 Instant Pot Quinoa
3:32 Storage tips
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How to Cook Quinoa
INGREDIENTS (US):
1 cup quinoa (6oz)
1½ cup water (12.5oz)
INGREDIENTS (International):
170g quinoa 360g water
For crunchier quinoa, use only 1 cup (240g) of water.
INSTRUCTIONS
- Thoroughly wash the quinoa to remove the bitter-tasting saponins from the outer layer. Drain the Quinoa properly before moving on.
- Place a small pot over high heat, pour in the water and bring it to the boil.
- As soon as the water starts to boil add the Quinoa to the water, give it a good stir with a fork and cover the pot with the lid.
- Lower the heat to the minimum and cook the grains for 15 minutes.
- Once that time is up, turn off the heat and let the Quinoa rest for another three minutes before removing the lid.
- Fluff the quinoa with a fork, transfer it onto a dish and spread it. - This will stop the Quinoa from coking any further.
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 Perfect Quinoa In Stove Top| Pan Cook Quinoa | Roasted Quinoa Rice
How to cook quinoa in stove top it comes out perfect and fluffy every time.
#quinoarice #cookquinoainpan #quinoarecipe
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3 Healthy One Skillet Quinoa Recipes | Dinner Made Easy
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Sara Lynn Cauchon shares 3 new healthy one skillet quinoa recipes that are great for dinner.
Asparagus, Chicken & Quinoa Bake
Servings: 6
Calories per serving: 427
2 leeks, sliced
3 garlic cloves, minced
1 ½ cups quinoa
3 cups chicken broth
1 tbsp fresh thyme
1 tsp dried oregano
2 chicken breasts, cooked and shredded
2 cups asparagus, cut into 2” pieces
1 cup ricotta cheese
2 lemons
¼ cup fresh parsley, roughly chopped
1 cup parmesan, grated
salt and pepper to taste
2 tbsp butter
In an oven safe skillet on medium-high heat add butter. Add leeks and sauté for for 2-3 minutes, or until leeks soften. Add garlic and quinoa and cook for another minute. Add broth, thyme and oregano and bring to a boil. Cover pot and reduce to a simmer. Cook for approximately 15-20 minutes, or until quinoa is almost cooked through.
Stir in chicken, asparagus, ricotta cheese, the zest and juice of a lemon and parsley. Season with salt and pepper to taste. Top with parmesan and remaining lemon, sliced into rounds.
Bake in oven at 375ºF for approximately 15 minutes, or until cheese is slightly golden and quinoa is hot and bubbly.
Store in the refrigerator for up to 3 days.
Enjoy!
Turkey Quinoa Taco Skillet
Servings: 8
Calories per serving: 488
1 lb ground turkey
1 onion, finely diced
1 red pepper, diced
1 cup corn, fresh or frozen
2 garlic cloves, minced
1 jalapeno, minced
1 tbsp chili seasoning
1 tsp ground cumin
1 can black beans, rinsed and drained
1 cup quinoa
1 14oz can diced tomatoes
2 ½ cups chicken broth
salt and pepper to taste
1 cup cheddar cheese, grated
cilantro to garnish
oil
In an oven safe skillet on medium-high heat add oil. Add turkey and cook until slightly browned and almost cooked through. Add onion, red pepper, corn and cook for another minute. Add minced garlic, jalapeno chili powder, cumin and quinoa. Mix well. Add diced tomatoes, beans and broth. Bring to a boil and reduce to a simmer. Cook for 15-20 minutes, or until quinoa is mostly cooked through. Turn the heat off and top mixture with cheddar cheese and put the lid back on. Allow cheese to melt and serve immediately with cilantro and salsa.
Store in the refrigerator for up to 3 days.
Enjoy!
Garlic Shrimp & Quinoa
Servings: 8
Calories per serving: 315
1 onion, finely diced
4 garlic cloves, minced
1 chili, finely sliced (deseeded if desired)
1 tsp smoked paprika
1 ½ cups quinoa
3 cups chicken or vegetable broth
2 tbsp butter
2 cups broccoli florets
1 lb raw shrimp, peeled
1 lemon
2 tbsp butter
salt and pepper to taste
green onion for garnish
In a skillet on medium-high heat add butter. Add onion and cook for 3 minutes, or until slightly softened. Add garlic, chili and smoked paprika and cook until fragrant. Add quinoa and stir to combine. Add broth and season with salt and pepper. Bring the mixture to a boil then reduce to a simmer. Cover skillet and cook for 10-15 minutes, or until quinoa is cooked and liquid is mostly absorbed. Add broccoli florets and shrimp. Cover skillet and cook for an additional 5 minutes or until shrimp are cooked through. Season with lemon juice and garnish with sliced green onion.
Store in the refrigerator for up to 3 days.
Enjoy!
ABOUT THIS CHANNEL
I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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