660 Comments Jump to RecipeI like to consider myself a quinoa expert. I have cooked a lot of it for my cookbook. Small amounts, or lots at once, with spices and greens, or without—I’ve done it all. The standard quinoa cooking method started failing me early on. My quinoa was mushy and overdone, every time, and it was driving me nuts.I tried using slightly less water than usual, which has been recommended elsewhere. It helped a little sometimes, but other times, I had to add more and more water while the quinoa was cooking. Then, the dry quinoa soaked up way too much of the dressing I added later.At some point, I wondered, why do all the quinoa recipes suggest covering the quinoa while cooking? My quinoa was all overcooked and mushy, so covering it seemed like the last thing I should do.Bingo! 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 quan...
