Light, nutty, and never mushy — a base you can use all week.
Quinoa cooked with less liquid and finished with a short steam for a clean, fluffy texture. Toast it further in the oven if you want it drier or lightly crisped.
INGREDIENTS
• 1 cup quinoa, rinsed
• about 1-1¼ cups water or bone broth
• a pinch of sea salt
Optional:
• a drizzle of olive oil or ghee
• lemon zest
• fresh herbs
METHOD
• Rinse quinoa under cold water to remove bitterness
• Add to a saucepan with water (or broth) and salt
• Bring to a boil, then reduce to low and cover
• Simmer 15 minutes, until liquid is absorbed
• Remove from heat and let sit, covered, for 10-15 minutes
• Fluff with a fork
Optional:
• For a drier or lightly crisped texture, spread on a baking sheet
• Drizzle lightly with oil
• Bake at 425°F for 5–15 minutes, stirring once, until it reaches your preferred texture
BUILD IT YOUR WAY
• Add lemon zest or fresh herbs for brightness
• Mix in roasted vegetables or chickpeas
• Add nuts or seeds for crunch
• Toss with olive oil and greens for a quick salad
• Keep it simple as a base for any protein
SWAPS & NOTES
• Bone broth adds more depth, but water works just as well
• Less liquid = fluffier quinoa
• Don’t skip the steam step — that’s what keeps it light
• Toast longer for crisp edges, shorter for just-dry
