The Perfectly Cooked Grain

By now, many of us recognize the benefits of incorporating quinoa into our diets. Low glycemic index, high in protein, and generally a very “whole” food—and tasty to boot! If you’re a faithful reader of my blog, you’ll know that I’m a big fan of bulgur wheat as well, for many of the same reasons. These are good things.

Rainbow quinoa

Rainbow quinoa

What isn’t good is the pile of gluey goop in a pot that I produced my first time cooking quinoa. Decidedly less pleasant to consume than when it is cooked properly. Equally unpleasant is when, to avoid aforementioned gluey goop, you end up with crunchy, undercooked quinoa, topped with an inch and a half of hot water. Not good.

After batch after batch of experimentation and failure, I’ve come up with the perfect solution. Without fail, you will have perfectly cooked grains—I promise!

Measure out your quinoa into a cup, and set it aside. Grab a pot, and pour water in. You want roughly double the amount of water as you have quinoa. The 2:1 ratio is important—you’ll avoid the perils of straining steaming water this way!

Now that your pot is full of water, place it on the stove, and heat on high. Once you’re water is at a rolling boil, pour your quinoa in. Stir for about 30 seconds, and then turn the stove off. Let your pot sit until cool.

And just like that, you’ve got perfect grains!