Recipe: How to Cook Quinoa (toasted before cooking)

GO-TO GRAINS: QUINOA

"This grain-like seed comes in lots of colors - most commonly blonde, red, and black - each of which has its own subtly unique flavor, and a rainbow combo can be a fun way to go. Whatever the shade, all quinoa is packed with protein - a legit superfood - but please take my word for it when I tell you quinoa is a lot tastier (no bitterness, lots of nuttiness) if you bother to rinse it first and then toast it."

Cook time: about 25 to 30 minutes total
(5 to 10 minutes to toast, 15 to 20 to cook)

PREP:
Even if the package indicates the quinoa is ready to cook, get those grains into a (very) fine-mesh strainer and rinse thoroughly under run- ning water, shaking the strainer to make sure they all get a good washing (each teeny little seed has a natural, bitter-tasting coating that clings tenaciously).

THEN TOAST:
If you're making 1 cup or less, transfer the rinsed quinoa to a dry, medium-size, heavy-bottomed saucepan and toast gently, stir- ring often, over low heat, 5 to 10 minutes or until it has dried, darkened slightly (if it started out light-colored), and gives off a nutty aroma. If you're cooking more than 1 cup, spread the washed quinoa on a parchment-lined, rimmed baking sheet and bake at 350 F for 5 or 10 minutes, stirring a few times. Either way, keep a close eye on your quinoa so it doesn't overbrown and go bitter.

TO COOK:
If you're starting with 1 cup or less, then leave the quinoa in the pan you just toasted it in and add water or broth to the saucepan at a straight 2:1 ratio of liquid to quinoa. Broth will get you more flavor, but water's also fine (just be sure to add a generous pinch or two of salt). Bring to a boil over high heat, then immediately lower the heat to a simmer, cover, and cook until the liquid is absorbed and the squiggly little tails have sprung loose, 15 to 20 minutes. Fluff with a fork.

For larger amounts, cook just as you would pasta: Bring a big pot of generously salted water to boil (optional, but nice: add flavor by tossing in a bay leaf and or branches of a sturdy fresh herb like thyme or rosemary, and or onion/shallot/leek, carrot/celery). Use the parchment lining the pan to funnel the toasted quinoa into the pot for cooking. (Put the parchment back on the baking sheet; you'll be using it again.) Start checking for doneness (little tails sprung loose) after 10 to 12 minutes - quinoa cooks even faster this way than it does the lid-on way. Drain well using a fine-mesh strainer, removing and discarding any veggies or herbs. Transfer back to the baking sheet, spreading out evenly, then put the pan in the fridge and let the quinoa dry and chill, uncovered, before using or storing (this step prevents the grainlike seeds from going gummy).

BANK:
Cooked quinoa keeps well in an airtight container in the fridge for several days. To freeze, portion out fluffed, cooled quinoa into clearly labeled 1- or 2-cup containers or freezer bags.

Yield: 1 cup dry quinoa makes about 2 cups cooked
Adapted from source: Green Enough: Eat Better, Live Cleaner, Be Happier (All Without Driving Your Family Crazy!) by Leah Segedie (Rodale; March 20, 2018)