Quinoa
20kcal0g protein2.2g fat0g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 cup |  quinoa (any color, rinsed well) |
| 1 ¾ cup | water (or stock, for the savory pot) |
| ½ tsp | salt |
| 1 tsp | olive oil |
Optional
Not counted above. The dish works without them.
| 1 unit |  lemon (a squeeze at the fluff) |
Steps
- Prep2 minrinsed in the fine-mesh sieve until the foam stopsunder running water, rubbed with fingers — the foam is saponin, the seed's natural insect repellent, and it tastes exactly like insect repellent should; this rinse is why some people think they hate quinoa and other people rinse
- Toast2 minin the dry pot with the oil, until it smells nuttythe drained quinoa stirred in the oil until it dries and smells like popcorn's serious cousin — the optional-but-published minute that separates a side dish from a base ingredient
- Simmer15 minliquid + salt, boiled then lowest heat, lid onbrought to a boil, dropped to a whisper, covered — done when the germ rings pop free as tiny spirals and the liquid is gone; the spirals are quinoa's built-in doneness indicator, a courtesy no other grain extends
- Rest8 minoff heat, lid on, then fluffedthe rice chapter's rest rule, applied — then forked loose, lemon over if it's headed somewhere savory; keeps five days and joins the burrito bowl, the salads, and half the meal-prep genre from here