how to cook easy and quick fluffy tasty quinoa

Have you ever cooked fluffy tasty quinoa anyway? To cook fluffy tasty quinoa is easy and quick . We just need 20 minutes


  • 2 cups liquid, such as broth or water
  • 1/4 teaspoon salt (optional)
  • 1 cup quinoa (any variety — white or golden, red, or black)
  • Olive oil (optional)
how to cook quinoa 300x199 how to cook easy and quick fluffy tasty quinoa

How to cook quick and easy quinoa


  • 2-quart saucepan with lid
  • Spoon
  • Fine mesh strainer

How to cook easy and quick fluffy tasty quinoa

1. First you need to measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.

2. Wash,the quinoa. Put the quinoa in a fine-mesh strainer, and wash thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.

Why rinse quinoa? Rinsing removes quinoa’s natural coating, called saponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn’t hurt to give the seeds an additional rinse at home. Some cookbooks suggest soaking the quinoa but, in our experience, this is unnecessary.

3. wipe and grill quinoa in saucepan. Warm a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water yawn.

4. Add liquid and bring to a boil. Mix in the liquid and the salt (if using) and bring to a rolling boil.

5.  Reduce heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.

6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.

7. Fluff and eat! After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)

One of my favorites and very easy to make. I rarely measure and I’m not Julia Child, so it’s easy to make. It’s easy and very healthy, but honestly, I think it tastes like cardboard. my boyfriend and i recently discovered Quinoa and we love it
it is super easy and also super healthy

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How to cook easy and quick Roasted Pumpkin Seeds

Have you ever cooked  easy and quick Roasted Pumpkin Seeds anyway? To cooked oasted Pumpkin Seeds. We just need 5 – 20 minutes


  • One medium sized pumpkin
  • Salt
  • Olive oil
how to cook roasted pumkin seeds 300x225 How to cook easy and quick Roasted Pumpkin Seeds

How to cook easy and quick roasted Pumpkin Seeds

How to cook easy and quick Roasted Pumpkin Seeds :

1 . First,  Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.

2 . Second, Measure the pumpkin seeds in a cup measure. Put the seeds in a medium saucepan. Next, add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let boil for 10 minutes. Remove from heat and drain.

3 . Last, Preheat the oven to 400°F. Cover the bottom of a roasting pan or thick baking sheet with olive oil, about a tablespoon. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.

Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

I am trying this out now and have found an extremely easy way to separate the seed from the pulp. It was really an accident, I was pondering how to clean them, (carved the pumpkin first), then scooped out with a stainless spoon onto the counter top. While asking myself what would be the easiest method to clean the seed I reached down and grabbed a handful of pulp, VIOLA!!!!!! The seeds squeezed right out of the pulp and what I didn’t catch stuck to my hand. I started just picking up the pulp and squeezing. Amazing results. Now to roast.

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