Cooked Quinoa or Teff
Submitted by carole
Learn how to cook fluffy quinoa or nutty teff on the stovetop with just water and salt. A simple base recipe for grain bowls, soups, and side dishes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIf you’ve ever ended up with mushy quinoa or gummy teff, this straightforward stovetop method will fix that for good.
The key with quinoa is rinsing it thoroughly in cold water until the water runs clear and stops foaming. That removes the natural saponin coating that makes it taste bitter.
Teff, the tiny Ethiopian grain, skips the rinsing step entirely.
Both grains simmer in salted water for 15 to 20 minutes, then rest off the heat with the lid on to finish steaming. You’ll get light, fluffy results every time.
Kitchen Tips
- Rinse quinoa at least twice, swishing briskly, until the water runs clear with no foam
- Use a fine-mesh strainer since quinoa grains are small enough to slip through regular colanders
- Let the cooked grain rest covered for 5 minutes after cooking, then fluff with a fork
- Add cooked leftovers to soups about 10 minutes before serving, or toss uncooked grains into the pot 30 minutes ahead
Ingredients
Directions
Quinoa only: measure into a saucepan half full of cold water.
Swish quinoa briskly with your hand, then pour it into a fine strainer to drain.
Repeat two or more times, until your water runs clear and doesn’t foam when agitated.
Drain again.
Bring quinoa or teff, water and salt to a boil.
Reduce heat and simmer, covered, for 15 to 20 min, until the water is absorbed.
Remove from heat, and cover for 5 min more.
Note: Add quinoa or teff to soups in either of two ways: 1) Add them, uncooked to the pot a half hour before serving time 2) Add them cooked (left-over) to the pot 10 min before serving.
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