However, like its sister staple rice, it can be tricky to cook. Not enough water in the cooking process and the grain like texture is too crunchy and moreover will absorb any liquids afterwards. If you are adding a dressing then this can result in too strong a flavour as the undercooked quinoa soaks up too much.
However, if you follow the ‘cover the quinoa with water’ brigade then you can end up with mushy and overcooked food.
So, in the pursuit of perfect quinoa the trick is to use exactly twice as much water as quinoa. Cook in an uncovered pan until the quinoa has absorbed all the water. Once this has happened, remove the pan from the heat and let the quinoa steam. After about five minutes you should find the quinoa has ‘popped’ open into a lovely fluffy condition. Now you have perfect quinoa.
To be pedantic here is the perfect recipe:
Drizzle olive oil and clove of garlic into warm quinoa for extra flavour. Other options include chopped fresh spinach or rocket. Fresh herbs and/or dried spices are nice, as well as grated or crumbled cheese, sun-dried tomatoes, pitted and sliced olives, etc.
Leftover quinoa keeps well, refrigerated, for 4 to 5 days. Make sure it has cooled to room temperature before covering and chilling.