Fluffy Quinoa VS Mushy Quinoa
My fellow blogger Tabitha brought up a great subject on how to prevent Quinoa from getting mushy, so I thought I would post some do's and dont's that I found on Tribe.
If you want to have fluffy quinoa and not mushy quinoa here's how.
Before anything: Rinse your Quinoa and REALLY MAKE SURE IT'S DRAINED.
Issue #1: Liquid Ratio
Most recipes say 2 cups water/broth to one cup quinoa. This is a good ratio, but if you want really, really fluffy quinoa then cut back the liquid to say 1 and 2/3 cups. A little less water. Add at least 1 teaspoon of salt to the water.
Issue #2: Restraint
Don't add the quinoa till the water is at a rolling boil.
Issue #3: To cover or not to cover?
It is best to not fully cover the simmering pan, leave a small but noticeable gap to let out the steam. Otherwise your precious quinoa seeds will absorb too much of the water.
Issue #4: Heat
Don't go too easy on those little gems. A low-medium or almost medium flame is best. You should have a slow simmer going that is audible. At this heat 10-15 minutes will be your cooking time, definitely not 20 minutes.
Issue #5: Happy Ending
When the audible simmer begins to die down the final and most important step comes into play: Uncover the pan, turn the heat up to medium and stir your almost fluffy quinoa constantly as the last remnants of water evaporate.
You should now be in the zone of Quinoa Fluffyness
Issue #6: Salad Option
If you are not gonna eat the quinoa hot then immediately put the pan in the fridge, uncovered. You want to cool down the quinoa so it doesn't cook more, definitely don't leave it covered.
Before anything: Rinse your Quinoa and REALLY MAKE SURE IT'S DRAINED.
Issue #1: Liquid Ratio
Most recipes say 2 cups water/broth to one cup quinoa. This is a good ratio, but if you want really, really fluffy quinoa then cut back the liquid to say 1 and 2/3 cups. A little less water. Add at least 1 teaspoon of salt to the water.
Issue #2: Restraint
Don't add the quinoa till the water is at a rolling boil.
Issue #3: To cover or not to cover?
It is best to not fully cover the simmering pan, leave a small but noticeable gap to let out the steam. Otherwise your precious quinoa seeds will absorb too much of the water.
Issue #4: Heat
Don't go too easy on those little gems. A low-medium or almost medium flame is best. You should have a slow simmer going that is audible. At this heat 10-15 minutes will be your cooking time, definitely not 20 minutes.
Issue #5: Happy Ending
When the audible simmer begins to die down the final and most important step comes into play: Uncover the pan, turn the heat up to medium and stir your almost fluffy quinoa constantly as the last remnants of water evaporate.
You should now be in the zone of Quinoa Fluffyness
Issue #6: Salad Option
If you are not gonna eat the quinoa hot then immediately put the pan in the fridge, uncovered. You want to cool down the quinoa so it doesn't cook more, definitely don't leave it covered.
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