Quinoa — pronounced “keen-wah” — is a tiny seed that, when cooked, has a rich, nutty flavor and a texture that is slightly crunchier than rice. Quinoa comes in several varieties, including white, red, and black. White quinoa (often labeled simply, “quinoa”) is the most common, and it’s widely available in supermarkets.Quinoa can be cooked (and served) like rice. Use a 2:1 ration of liquid to quinoa: that means that if you want to cook 1 cup of dry quinoa you should boil it in 2 cups of water or stock. Put the quinoa and the liquid into a saucepan and bring the liquid to a boil. Then, reduce the heat, cover the pan, and simmer the quinoa until fully cooked, about 15 minutes. You’ll know that the quinoa is done when the seeds become slightly translucent and have a thin ring around them.
When the quinoa is done cooking, leave the lid on the pan and let the quinoa steam for another 3 to 5 minutes. Then, fluff with a fork and serve.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.