Click on the photos below to be transported to a mouthwatering visual cornucopia of food photography by Chef Carol.
Although I frequently cook quinoa for clients, I’ve found it challenging to get it “just right” by following the package instructions. Most have you rinse it (to remove the bitter coating known as saponin), add to boiling water, reduce the heat, cover and simmer for 15 minutes. My result was generally undercooked quinoa with water remaining in the pot.
The method I’ve found that works better is to leave the cover off while it’s simmering so I can watch it. After about 15 to 17 minutes when much of the water has been absorbed or cooked out and the “germ” begins to appear, I then cover and let it stand off the heat for 10 to 12 minutes. Quinoa is cooked when the germ has been fully released and it’s fluffy and tender.