The Step That Should Never Be Skipped Unless You Want Mushy Quinoa
Quinoa is an ideal ingredient to bulk up a meal as a hearty gluten-free side dish or feature as the center of the plate in recipes, like quinoa salad with black beans, corn, and avocado. After all, the perfect quinoa has an earthly nutty flavor and a texture that is light and fluffy, yet slightly chewy to the bite. When quinoa is cooked in liquid, the seeds absorb the moisture, hydrate, and separate. The key to getting the right texture that is neither overly dry nor fluffy is using the two-to-one ratio of water to quinoa. However, one equally important step, often overlooked or skipped when making quinoa at home, is keeping the lid on throughout the cooking process.
While this may seem like a simple step, many cooks make the mistake of keeping the lid off or frequently lifting it to check on or stir the grains as they simmer. Our advice: have some patience and trust the process with the lid on the whole time. Removing the lid cooks the quinoa unevenly and makes it hard for all the water to absorb properly, resulting in a mushy and gummy quinoa mash.
Keeping the lid on is key to an even cook
While it may be tempting to check on the quinoa and stir throughout its cook, it will actually cook more evenly and quickly in the closed container created by keeping the lid of your saucepan on instead of letting the steam evaporate into the air or retaining extra moisture in the pan.
To cook quinoa, first, rinse it off to remove the seeds' bitter coating and then add it directly into a saucepan of boiling water. Be sure to pick a saucepan that is large enough and has some room above the water so that the liquid won't boil over when you cover the pan with a lid. For homemade perfectly seasoned quinoa with an extra flavor boost, use vegetable or chicken stock, butter, and spices like parsley, oregano, and thyme.
Once you add the quinoa to the pan and it is submerged in the liquid, give it a stir with a wooden spoon or spatula and then top the saucepan with its lid, lower the heat to medium-low heat, and let it cook for 15-20 minutes, or as directed on your quinoa package's instructions. Leave the quinoa to simmer uninterrupted. When the cooking time is up, turn off the heat and let the quinoa sit with the lid still on for five minutes for a final steam to soak up any leftover moisture in the pan.
How to tell when quinoa is done
Once your quinoa has steamed, it is finally time to remove the lid and give your grains a fluff with a fork. You can tell the quinoa is perfectly cooked when the grains are fully hydrated and light, not gooey or stuck together when lifted with a serving spoon. If your grains are too dry, add an extra tablespoon or two of water and return the saucepan to the heat. If your quinoa ends up too mushy, let it cook for a few minutes longer on low heat with the lid on. It could also help to use a saucepan with a clear glass lid to visually check on the grains toward the end of the cooking process.
However, by keeping the lid on throughout the cooking process, your quinoa should come out nicely done and slightly chewy every time. After your quinoa is fluffed, serve immediately or let it cool for use in cold salads. Plus, you can toss the grains with a bright lemony dressing or vinaigrette to complement its hearty nature and earthy flavor. Store any leftovers in the fridge in an airtight container to be eaten and enjoyed throughout the week.