The natural coating of Saponin on Quinoa is what makes it taste bitter. One of the biggest mistakes newbies to Quinoa make, is not rinsing it prior to cooking it. Easiest way to avoid the bitterness is by rinsing the Quinoa in a strainer, and washing away the the coating. I always rinse the Quinoa, even if the package says it is pre-rinsed.
Now, moving onto the method of cooking. Quinoa is such a versatile ingredient. I like to think of it as a chameleon grain. You can cook it in almost any liquid, depending on what you would like to do with it. I have cooked it in water, broth, tomato juice, and yes, even apple juice. Apple juice is great if you want to toss the quinoa with some chopped strawberries, mint and a little balsamic vinaigrette.
Today, I will be showing the basic method of cooking, which cooks it in water.
Using 1 part Quinoa and 2 parts water, follow these steps:
Rise the Quinoa.
Place rinsed Quinoa in a pot with 2 parts water.
Bring to a boil and reduce heat to low, covering with a lid.
Simmer for 20 minutes.
Remove the pot from heat and remove the lid. Cover the pot with a dish towel and let sit for approx. 10 min.
Remove towel and fluff with fork.