← Back to Search Results
Latin American
Basic Boiled Quinoa

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 1
 

Recipe

Quinoa Hervida

The two methods for cooking plain quinoa given here are very simple and can be used for making sweet or savory specialties. If you are not going to use the cooked quinoa right away, store it in a covered container in the refrigerator for up to a couple of days, or freeze it for up to two months. Cooked quinoa is excellent as a breakfast cereal; just reheat it in the microwave and serve with milk and sugar. Raw quinoa can also be toasted to obtain a more intense flavor. Toast for a few minutes in a little butter or oil, stirring constantly, before proceeding with this or other recipes.

Yield: Makes about 3½ cups; 4 servings

Ingredients

  • 1 cup quinoa, rinsed
  • 1¾ cups water

Directions

1. Place the quinoa and water in a 2-quart saucepan and bring to a boil. Cover, reduce the heat to low, and simmer until the quinoa has absorbed all the water, about 12 minutes. For a firmer grain, bring the water to a boil, then add the quinoa.

2. Remove from the heat, fluff with a fork, cover, and let stand for 5 minutes. If the quinoa tastes bitter, rinse with cold water until the bitterness disappears.

Variation:

Cook 1 cup rinsed quinoa in 4 to 6 cups boiling water until the grains are transparent throughout, about 12 minutes. Drain immediately, rinse, cover, and steam dry over low heat for 5 minutes. This yields perfect, separate grains, especially good for salads.


© 2003 Maria Baez Kijac
 

Nutritional Information

Nutrients per serving (% daily value)

156kcal (8%)
2mg (0%)
27g
3g
3g (4%)
0g
0g (2%)
1g
1g
0mg (0%)
0g
6g
84mg
239mg
0mcg RAE (0%)
0mg (0%)
20mg (2%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • SkyDancer49

    12.29.12 Flag comment

    To avoid the bitter taste, rinse the quinoa before cooking. You'll need to use cheesecloth so that the seeds won't wash out of the colander.

 

Explore Cookbooks on Cookstr

hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
spice Spice
by Ana Sortun
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-sweet-life The Sweet Life
by Kate Zuckerman
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
martin-yans-china Martin Yan's China
by Martin Yan
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?