Perfect Instant Pot Quinoa - Foolproof Easy Recipe! (2024)

FAQs

What is the ratio of water to quinoa? ›

The basic ratio is 1 cup quinoa to 2 cups liquid. You can use water (season it with a bit of kosher salt), or you can use any kind of broth (we like to use low-sodium broths and add any extra salt to the finished dish as needed). You can also add a bit of dry white wine to the liquid for another layer of flavor.

*Soaking grains helps to remove some of the naturally occurring phytic acid in the grain, which helps improve digestibility and speed cook time. To soak: Rinse quinoa thoroughly then add to a large mixing bowl or pot and cover with twice the amount of lukewarm water (2 cups water, 1 cup quinoa).

Soak or rinse the quinoa first.

Soaking quinoa in water may help to lower its phytic acid content, and at the same time, it may also help to remove the saponin found in its natural coating. (This can give quinoa a bitter taste.)

It wasn't a huge difference in texture, but definitely noticeable. Rinsing quinoa definitely starts to hydrate the seeds. Flavor – In terms of flavor, the unrinsed quinoa definitely had a nuttier, earthier flavor, but I didn't find it bitter at all. The rinsed quinoa was definitely milder and the flavors more muted.

Combine quinoa and liquid in a saucepan

For 1 cup of uncooked quinoa, you'll want to use 2 cups of water—this will yield 3 cups of cooked quinoa. Bring the mixture to a boil over medium-high heat, then lower the temperature to medium-low and pop the lid on securely.

The golden ratio is one cup of quinoa to one and three-quarter cups of water. Using these proportions can save you from a pot of mushy, overcooked, gummy quinoa. Before cooking, you should rinse the grains to remove their saponins, or bitter-tasting compounds, and also toast them in a skillet to develop their flavor.

One Part Quinoa to Two Parts Water

It all comes down to texture. Add too little water and your grains may burn on the bottom of the pot before they cook through. Add too much water and you'll end up with soggy, overcooked, and mushy grains.

Most commercially sold quinoa has already undergone a process to remove the coating, and this information is usually indicated on the package. If it's not mentioned, or if you buy quinoa in bulk without packaging, you'll definitely want to rinse it.

Step 2: Soak: When possible soak quinoa overnight to improve digestion and increase the absorption of nutrients. For every 1 cup grain add 1 Tbsp. of apple cider vinegar (ACV) or lemon juice, cover and soak in filtered water overnight at room temperature.

For people who still find quinoa difficult to digest, soaking your quinoa can help release the phytic acid (which binds to certain vitamins and minerals and keeps us from absorbing them) and activating phytase, the enzyme that helps us digest them. What you'll need: Quinoa. Lemon juice or white or apple cider vinegar.

How do you remove saponin from quinoa? ›

Wet methods are an effective way to remove saponin, that being the rinsing or soaking of the quinoa seeds with water. Dry methods for saponin removal require specialized equipment and often involve abrasive scarification of the outer layer of the seed.

Garlic powder: Garlic powder adds a nice savory note to quinoa. You can also use a bit of minced fresh garlic. Dried oregano: Oregano adds a nuance of flavor and a Mediterranean flair. Kosher salt : One of the biggest mistakes people make with quinoa: they don't add enough salt!

Soak your quinoa in at least twice as much water, and a glug of raw apple cider vinegar for 8-10 hours. Drain it and rinse it well with fresh water. Transfer the quinoa to a pot and add enough water to moisten the grains and just barely cover.

To soak quinoa, simply rinse it thoroughly under cold water and place it in a bowl or jar with enough water to cover it by a few inches. Let it soak for at least 2-3 hours, or overnight in the refrigerator. After soaking, rinse the quinoa again under cold water and drain well before cooking.

Stay vigilant: Stir the grains constantly to avoid burning, watching for that perfect golden moment, around 6 to 8 minutes. Water is this grain's go-to companion, but other liquids–think low-sodium chicken, mushroom or vegetable broth–add flavor. Just keep the ratio 2 cups liquid to 1 cup quinoa.

One Part Quinoa to Two Parts Water

It all comes down to texture. Add too little water and your grains may burn on the bottom of the pot before they cook through. Add too much water and you'll end up with soggy, overcooked, and mushy grains.

Here's the trick for perfectly fluffy quinoa: Use twice as much water as quinoa, as usual, then cook uncovered until the quinoa has absorbed all the water. The cooking time will vary based on quantity. Once the water is all absorbed, remove the pot from heat, cover it and let the quinoa steam for 5 minutes.

Some people are particularly sensitive to saponins, which is why unrinsed cooked quinoa has a reputation for tasting bitter. However, most quinoa that is sold in packages has been "pre-rinsed," which means the saponins have been removed and rinsing isn't necessary.