How To Cook Quinoa

I know, I know, quinoa seems like an annoyingly trendy grain (wait, is it even a grain?!) that doesn't even taste good, but when cooked right, it's actually a really tasty way to change up your carb routine. It's more versatile than rice, even easier to cook, and gluten free. With the simple 2:1 ratio, you'll be making quinoa in your sleep. There are just few key things you need to know.

1. You should almost always rinse it. 

Doing so will remove the weird coating (called saponin) that can cause quinoa to taste bitter. Even if a package claims it's pre-rinsed, doing it again couldn't hurt. Place your quinoa in a fine-mesh strainer and run it under cold water. It takes 5 seconds, people! 

2. Simmer, don't boil. 

Unlike pasta (but not too dissimilar to rice), you'll want to bring water to a boil first, then reduce heat and let it go slowly, covered, until most of the liquid is absorbed — about 15 minutes. 

3. Fluff.

Once you think the quinoa is ready, remove pot from heat but keep it covered. Let it sit for 15 minutes (it will continue to steam!), then fluff with a fork. 

4. Don't forget the olive oil.

Before you start using the quinoa to build a Greek Power Bowl or Quinoa Fried Rice, drizzle it with a little olive oil and season with a pinch of flaky sea salt.