How do you rinse quinoa?

Place the quinoa into a fine mesh sieve and let cool tap water run through it for several minutes to allow the saponin to wash off. Saponin is a naturally occurring chemical the quinoa plant produces to deter pests. It tastes bitter and soapy, so that's why we wash it off!

How long to cook quinoa:

Cooking quinoa is a lot like cooking white rice. You use one part quinoa to two parts liquid. Bring it to a simmer, cover and let gently simmer for 15 to 20 minutes. If you're using darker colored quinoa, it may take a bit longer (just as brown rice does).

How to tell the quinoa is done:

You can tell the quinoa is fully cooked when the liquid is absorbed and the germ has burst open (it looks like a white thread like tail on each grain of quinoa). They should feel tender to the bite.

One Pot Vegan Quinoa and Arugula Salad

Name: One Pot Vegan Quinoa and Arugula Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ¼ cup extra-virgin olive oil, divided; 1 large red bell pepper, diced; 1 large shallot, minced; 1 teaspoon herbes de provence; 1 teaspoon salt, divided; 2 ½ cups water; 1 ¼ cup quinoa, rinsed; 2 tablespoons apple cider vinegar; 1 tablespoon whole-grain mustard; 1 teaspoon agave or maple syrup; ¼ teaspoon freshly ground pepper, plus more to taste; 9 cups baby arugula, washed and spun dry

Description

Quinoa cooked with shallot and red bell pepper, served over arugula with a simple apple cider vinegar dressing for an easy gluten-free and vegan meal.

Ingredients

Units Scale

1/4 cup extra-virgin olive oil, divided
1 large red bell pepper, diced
1 large shallot, minced
1 teaspoon herbes de provence
1 teaspoon salt, divided
2 1/2 cups water
1 1/4 cup quinoa, rinsed
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard
1 teaspoon agave or maple syrup
1/4 teaspoon freshly ground pepper, plus more to taste
9 cups baby arugula, washed and spun dry

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Instructions

Heat 1 tablespoon oil in a large heavy-bottomed saucepan over medium heat. Add red bell pepper, shallot, herbs de provence and ½ teaspoon salt and cook, stirring often, until the vegetables are starting to brown, 3 to 5 minutes. Add 2 ½ cups water and quinoa, cover, increase heat to high and bring to a boil. Reduce heat to maintain simmer and cook, undisturbed, until the liquid has been absorbed, 15 to 20 minutes.
Meanwhile, stir together the remaining 3 tablespoons oil, the remaining ½ teaspoon salt, cider vinegar, mustard, agave (or maple) and ¼ teaspoon ground pepper in a small dish.
Divide arugula among 6 plates. Drizzle half of the dressing over the arugula. Mound quinoa on the arugula (about 1 cup per plate) and drizzle with the remaining dressing. Grind more pepper on top if desired.

Notes

Rinsing Quinoa:

It’s important to make sure your quinoa is pre-rinsed before cooking. If the package doesn’t say pre-rinsed, you’ll want to rinse it yourself. This helps get rid of the bitter-tasting layer that coats the seeds. If you don’t rinse it, it won’t taste nearly as good.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: main course
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups greens plus 1 cup quinoa
Calories: 230
Sugar: 4.5 g
Sodium: 442 mg
Fat: 11 g
Saturated Fat: 1.5 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 6 g