Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 1 ¾ cups (415ml) purified water or low-sodium vegetable broth
  • ½ tsp (3g) fine sea salt
  • 1 tbsp (14g) extra virgin olive oil

Instructions:

  1. Place the quinoa in a fine-mesh strainer. Rinse under cold running water for 30–60 seconds, stirring the grains with your fingers to ensure all saponins are washed away, then drain thoroughly.
  2. Combine the rinsed quinoa, water (or broth), salt, and oil in a medium saucepan. Bring the mixture to a vigorous boil over medium-high heat.
  3. Immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
  4. Remove the pan from the heat and let the quinoa rest undisturbed with the lid on for 10 minutes to allow residual steam to finish the process.
  5. Remove the lid and gently fluff the grains with a fork, lifting from the bottom to create a light, airy texture.