Perfectly Cooked Quinoa Every Time

Now that we have discussed the importance of soaking legumes and grains, lets get into a great method of how to cook quinoa perfectly every time. When I first started cooking quinoa I often felt very frustrated because either it came out very uneven, or it was just very mushy.

I tried a couple of different recipes. Sometimes they worked great, and other times not so great. I was looking for consistency but couldn’t really seem to find it. And then I found Hemsley & Hemsley‘s cookbook “The Art of Eating Well”. It is a great cookbook with lots of good reasoning and smart ideas. I tried out their recipe for cooking grains, and it works like a charm every time! *Happiness*


"No one is born a great cook, one learns by doing" -Julia Child


I usually make a big batch of quinoa when I cook it, as it is such a versatile grain. It is easily kept fresh in the fridge, and it tastes great warm and cold. I like to always have some in my fridge as it is high in protein, easy to digest for most people (gluten free), and quickly gives any meal some more bulk. It is so easy to remember the quantities as well, because you use the same amount of water when cooking, as you use grams of quinoa. Easy!

How I do it:
The night before, put 300g quinoa in a large bowl. Cover it with plenty of fresh water, and add a splash of apple cider vinegar. Stir it a few times and let it sit over night, or at least for 8 hours.

The next morning:
1.Give the quinoa a good stir and pour out all the water. Pour some fresh water over it, give it a good stir and pour out all of the water again. I use a large fine-mesh strainer for this.
2.Bring 300g/ml of water, with some added good sea-salt to a boil (use a lid on the pot or you will loose too much liquid). Once the water is boiling add your (now drained) quinoa, and give it a stir.
3.Put the lid back on, and turn the heat down to low-medium. (My stove ranges from 1-9, and I put it on a 3.
4.Put a timer on for 12 minutes.
5.When the time is up, turn off the heat, but leave the pot where it is for a couple of minutes. Sometimes I open up the lid for a few seconds to get rid of some extra steam, and then I put it back on. Try for yourself and see what you like best.
6. Done!

I hope you will find this recipe as useful as I have. Have a great weekend! 🙂



Photo by Nathalie Visser
Photo by Adam Dachis on Unsplash