Preparing quinoa ahead of time is very practical. You can use it in salads or eat it on it’s own (…it’s somewhat dry though!). I also like it as a side, replacing rice or pasta sometimes. I usually cook 1 cup of quinoa, and it will triple up in size, going a long way. All you need to cook quinoa is:
The basic way of cooking it is the following:
Place 1 cup of dry quinoa in a pot.
Add a handful of onion.
Coat the quinoa with olive oil and add 1/2 tsp of salt
Turn on the heat and brown the quinoa. You must stir this at all times, otherwise, it can burn in no time. The kernels will start to become golden. I like it when they are almost dark brown, therefore I lower the heat a bit, but that might take it to the edge of almost burning it, so be careful. The browning will take about 5 minutes.
Add 2 cups of water. Yes, it will be spraying a little, since it’s very hot.
Let it come to a boil. Put the lid on and lower the heat to really low, so the water is bubbling very lightly. Put the lid on and let it cook for 10 minutes. Peek into the pot. If there is a lot of liquid around, close the lid and let cook for another 3 to 5 minutes. By then the water is nearly all absorbed. Turn off the heat, cover it and let it stand. You can use it right away or let it cool, refrigerate. and use whenever needed.