Ingredients

• 1 cup uncooked quinoa any variety — white or golden, red, or black
• 1 teaspoon olive oil
• 1 3/4 cups water or low-sodium broth
• 1/2 teaspoon kosher salt

Directions

• Place 1 cup uncooked quinoa in a fine-mesh strainer. Rinse thoroughly under cool, running water. Rub and swish the quinoa with your hand while rinsing. Drain.
• Heat 1 teaspoon olive oil in a small saucepan over medium-high heat until shimmering. Add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
• Stir in 1 3/4 cups water or low-sodium broth and 1/2 teaspoon kosher salt. Bring to a rolling boil.
• Turn the heat down to the lowest setting. Cover and cook for 15 minutes.
• Remove the pot from heat and let stand for 5 more minutes, covered. Don't peek!
• Uncover — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork and serve. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.

Notes

• 7-25-25 1/2 Recipe
• Veggie Broth

Photos