Cooked Quinoa
This cooked quinoa starts with a long soak, which sets it apart from the quick rinse most packets suggest. Two soaks, the first of 3 to 4 hours and the second of about an hour, with the water thrown away each time, give you a clean-tasting pot of grain. A low simmer and a short rest finish it. Serve it plain beside stews, roasted vegetables or grilled meat.
Instructions
Put the quinoa in a bowl and pour in enough water to cover it completely. Leave it to soak for 3 to 4 hours, then pour off and discard the water.
Cover the quinoa with fresh water and soak it for about another hour. Drain it well.
Tip the drained quinoa into a pot with the 2 cups of water and the pinch of salt. Bring it to a boil.
Turn the heat down to its lowest setting and let the quinoa simmer for 16 to 18 minutes.
Take the pot off the heat and leave it to rest for 5 minutes before serving.
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