Is anyone else as completely obsessed with quinoa as I am? I mean how can you not love this stuff?! It’s basically the easiest thing to make in the world next to pasta, and it’s light, clean and healthy! And my tummy feels flat even after I eat a big bowl of this stuff!
I’ve been making quinoa for years now, but something kind of miraculous happened a few weeks ago. Adam, one of my favorite people in the world, and food styling extraordinare, taught me a new way to cook it. Okay so how many of you guys just throw some quinoa into a pot with water? It’s usually a 1:2 ratio of quinoa to water. Boil it off until there is no liquid left and then serve it up. Okay so that’s how I’ve done it for years. And there’s nothing wrong with that… but, are you guys ready, I’m about to change your life….
Here’s the secret. You boil it and then steam it. Say whaaaaat? Genius. After a little bit of research I decided that maybe I’m way late to the game and this has been done before… but it was a totally eye opening experience for me. I was baffled. And in awe. And it was seriously the best quinoa I’ve ever eaten in my entire life.
And want to know what makes it even better? Fresh mozzarella. Farmers Market cherry tomatoes that taste so sweet it’s basically like eating candy. And a 1/2 cup of basil vinaigrette. Bingo. Best thing ever.
Throw in a glass of dry white wine and you’ve basically got the perfect meal in my book. You could totally add some grilled chicken too if you’ve got a meat lover that you’re feeding. But I made this for myself last week, when Thomas was out of town, and it was just perfect the way I made it
So here’s the deal with the quinoa….
I don’t rinse it. Nope. Too lazy. Just throw it into a big pot of salted water and bring it to a boil.
Once it’s boiling, let it do it’s thing for 10 minutes. Keep an eye on it though since you don’t want it to boil over.
Next, turn the burner off and go grab a big strainer.
Drain the quinoa from the water in a large strainer and rinse it under cold water. Then place the strainer over the pot with about 1 inch of water and bring the water to a boil. The quinoa should not be touching the water.
Cover the grains with a kitchen towel and the lid and let it steam for about 10-15 minutes. Check periodically to make sure there is still plenty of water to steam and add more water if needed
Then about 10-15 minutes later, dump the fully cooked quinoa into a big bowl and voila….
Isn’t that the most gorgeous bowl of quinoa you’ve ever seen? It’s so light and fluffy and it doesn’t clump one bit!
Here’s the recipe for the whole Pesto Caprese Quinoa Salad!