This is more of a “how-to” than an actual recipe, but it has certainly made things simpler in my kitchen so I thought it was worth sharing! It’s really nice to get this tossed in the oven and off the stove top if you have other things on the go – things like your meat or vegetable or maybe even a dog puking in the hallway – who knows?
This formula is great because you can also use it for white rice, like jasmine or basmati. Or you can use it for brown rice, you just have to increase the cooking time to an hour. Your basic formula is 1:2, 1 cup of grain to 2 cups of liquid, baked at 375º for 25 minutes and then let it rest covered for 5 more minutes. 1 cup is enough for the two of us, but if you’re feeding more you should increase it. There are a couple extra steps if you want to get fancier, I’ll explain them below!
- 1 cup quinoa
- 2 cups broth (like this one!) or water
- salt and pepper to taste
- butter (not necessary if you use broth!)
- Preheat the oven to 375º and rinse the quinoa, it’s easiest to use a use fine sieve. Rinsing is very important, please don’t skip this step! Quinoa has a tendency to be bitter if it’s not washed, and it’s often dusty from where it’s been processed. (FYI: You don’t have to rinse your rice).
- Toast the quinoa in a pan on medium heat, stirring frequently. Just until it starts becoming fragrant, it should smell a little nutty. This is optional, but it helps the flavour along immensely.
- Meanwhile, heat up your liquid in the microwave for about 3 minutes. If you’re using a microwave safe baking dish you can just use the dish you’re planning to bake the quinoa in. Pre-heating the liquid is a magic step, I promise!
- Combine toasted quinoa and heated liquid in your baking dish (if you’re using a rockcrok, you can toast the quinoa in it on the stove top and transition straight into the oven – neat, hey?)
- Add seasonings and butter if desired, you can also add chopped veggies like carrots, onion, peas or brocoli. OR you can add some greek salad dressing, or oregano and olive oil, or even some chili powder and cayenne to make it a little tex-mex!
- Bake covered for 25min.
- Remove from oven and keep covered, let rest (covered) for 5 more minutes. You really need to seal in the steam to let it finish up – however if you’re in a wild hurry to eat you can always stir in about a 1/4 cup of couscous in at this point, to soak up the last liquid.
- Fluff with a fork and enjoy!
Let me know how it goes!