Why Restaurant Quinoa Is So Much Better

Wash the quinoa by putting 1.5 cups in a pot and covering it with plenty of water.

Agitate the quinoa with your hands to remove the saponin until the water looks soapy.

Drain the quinoa through a fine mesh sieve and rinse until the water is no longer soapy.

Return the rinsed quinoa to the pot.

If using an instant pot, add 1.75 cups of water and 2 teaspoons of salt, seal the pot, and press the rice button.

If using a regular pot, add 2 cups of water and salt, bring to a boil uncovered, then cover and reduce heat to low for 20 minutes.

After cooking, let the quinoa rest off heat for at least 30 minutes without stirring to avoid mushiness.

For instant pot, set the timer for one hour after pressing the rice button.

After resting, gently rake the quinoa with a fork to fluff it, being careful not to stir aggressively.

To make crispy quinoa, heat a non-stick or cast iron pan over medium-low heat.

Add 150 grams of cooked quinoa to the pan with about 1 teaspoon of olive oil, rubbing it into the seeds to separate them.

Wait for the quinoa to start steaming before stirring.

Stir every couple of minutes, regulating the heat to avoid browning for the first 10 minutes.

Once the quinoa starts to brown, continue cooking until it reaches a nice rich brown color, then remove it to cool on a plate.

Equipment Needed

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