I made quinoa from another recipe and it did not absorb all of the water. When I ran across this recipe I was amazed as Ihad never known what it was suppose to look like nor how to get it to that stage. Thank you for teaching me the basics I lovesd having that knowledge you inserted at the end
Thanks for the foundation recipe! I had never made quinoa before last night... I made it as a seasoned "rice" and it came out great.
This worked really well! I did have to cook longer than 15 minutes, though, to let all the liquid be absorbed. I toasted my quinoa after washing it (per another recipe instructions) and let it cool. Then I cooked as directed in this recipe, but using vegetable stock. Came out really well - thanks for sharing!
Very helpful for those who haven't made quinoa before. All the important basics! Like some other reviewers, I like to use vegetable or chicken broth for more flavor. Thanks.
Thank you for posting this! Mine turned out perfectly using this recipe. It was my first time cooking quinoa and I have to say it is VERY yummy. I mixed some cooked quinoa with my yogurt today.
You summed it up- this is the basics for quinoa. Just what I was looking for. Thanks for posting!
Used this method for making a quinoa based taboleh instead of cous cous. This is very easy and quick.Happy cooking. Thanks for posting. Miss Pixie x x x :D
Can't go wrong with this nice and easy basic recipe...thanks for posting it...Made for "Help a Naked Recipe" tag game for recipes without photos...
Thank you, this was so helpful. I last tried making quinoa in my rice cooker and it didn't go well. Won't write it off completely, and will probably try again in the future, but thought I'd play it safe by cooking it on the stove this time. What I did differently: I soaked the quinoa in the fridge overnight and, because of that, reduced the water to one cup and a half. It cooked in much less time, eight minutes!
I wanted the basic recipe that would give me the ratio of liquid to grain, and this recipe had it. (two parts liquid to one part grain) I substituted regular College Inn chicken broth for water and it came out as a delicious accompaniment to a Chicken Provençal.<br/><br/>I have to admit I toasted it first, like I do rice, by heating it in a tsp of oil in the pan for about 5 minutes before I added the broth. As I hoped, it gave it a delicious toasty flavor! I'm looking forward to building off of this recipe to prepare this healthful grain more often!