The Water-To-Grain Ratio You Should Know When Making Quinoa

Not only is quinoa naturally gluten-free and full of nutrients like protein to antioxidants, but it's also relatively affordable (if you look at calories and nutrition-to-cost comparison). It's also quite simple to make once you've got the water-to-grain ratio down.

When making quinoa remember the 2:1 ratio: two cups of water for every one cup of dry quinoa. To cook fluffy, fresh quinoa start by rinsing the quinoa in cold water to wash the naturally-occurring saponin off the seeds, which will lead to a less earthy taste. A few minutes of soaking may also help remove phytic acid and make the quinoa easier to digest. Next, add the quinoa, water, and a pinch of salt to a pot before bringing the contents to a boil. Turn the heat down to a simmer, cover the pot, and give the quinoa about 15 more minutes to cook until the water is fully evaporated. Fluff the quinoa with a fork and serve. One cup of dry quinoa results in four sides or two main servings of cooked quinoa.

To boost the quinoa's flavor use vegetable or chicken broth rather than water. Alternatively, add a squeeze of lemon juice and a sprinkle of parsley at the end of the process. Quinoa is also a great food to make in a rice cooker, where you can still apply the same 2:1 water-to-grain ratio. It might take up to 10 minutes longer to cook this way, though that depends on your rice cooker model.

Say you don't like the taste of quinoa as-is, but still want all the benefits of this superfood, like its relatively high amounts of zinc and protein. If it's a texture issue, try cooking quinoa in an air fryer for a crispy, crunchy finish. After cooking and tossing the quinoa in olive oil, a trip to the air fryer (be careful not to overcrowd the basket) at 350 degrees Fahrenheit for 10 to 15 minutes will do the trick. Afterward, add the quinoa crumbles to salads, on top of soups, and in just about any dish that you think would benefit from this crispy, nutritious addition.

If you'd rather forget you're eating quinoa altogether (no judgments here!) try incorporating quinoa in dishes like pancakes or granola. For quinoa pancakes, replace the flour in your favorite recipe with quinoa and a tablespoon or two of flaxseed meal. Pre-soak the quinoa for an hour to soften it before adding flaxseed and the remaining batter ingredients. Blend the batter to avoid a grainy texture, then cook as normal. 

As for quinoa granola, mix uncooked quinoa with dry granola ingredients (like nuts and oats) then mix with the wet ingredients before baking at 350 degrees for 15 to 25 minutes. Be sure to flip the contents once and be careful not to burn it. You might need to add in extra wet ingredients to account for the added dry quinoa.