Quinoa is similar to rice or couscous for cooking: you add liquid and the uncooked grains, heat for a specific amount of time, and let stand. The tricky part, perhaps, is knowing what ratio of liquid to grain will produce the optimum finished product. Ideally, when quinoa is done, it will have a light, fluffy texture, much like couscous.
In the instructions included on most quinoa packages and in many recipes, the ratio is listed as being 2:1, two parts liquid to one part quinoa, which is the same as for rice. However, in his book, “The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them
I tested his method and I agree that this method of cooking quinoa produced perfectly cooked quinoa with a light, fluffy texture that was perfect for eating and including in other recipes. However, if you prefer your quinoa softer, for example, for eating as a breakfast cereal, you may want to stay with the high quantity of liquid and use the basic quinoa cooking method.
Dave Lieberman’s Recipe for Cooking Quinoa Perfectly
1 Cup quinoa
1 1/4 Cup water
dash of salt
Combine the quinoa and water in a heavy bottomed pot (to avoid browning or drying of quinoa on the bottom of the pot) and season with a couple pinches of salt. Bring the quinoa and water to a simmer, reduce the heat to its lowest setting and cover the pot. Cook for 20 to 25 minutes until the quinoa is dry, light, and can easily be fluffed with a fork. Fluff well and let sit, uncovered for a few moments before serving or using in a recipe.