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Soaked and Cooked Quinoa

1 Cup Quinoa


2 Tbsp. Whey, Kefir, Buttermilk, or 1 Tbsp. Raw Apple Cider Vinegar

1/2 tsp. Salt, Optional

1. Soak quinoa in 2 cups of water and 2 Tbsp. whey, on your counter, for 12-24 hours. At this point, you can place an airtight cover on the container and place it in the fridge, soaking liquid and all, for up to a week, or cook the quinoa right away.

2. Before cooking, drain soaked quinoa through a very fine mesh strainer, a strainer lined with a kitchen towel, or a nut milk bag. Rinse well with cool water. Give the strainer a shake to ensure that there is no excess liquid.

3. Add soaked quinoa, 3/4 cups of water, and salt to a small pot. Quinoa will be fluffier if it is not cooked in too big of a pot.

4. Watching carefully, bring to a full rolling boil.

5. Cover, reduce heat to low, and simmer for 25 minutes.

6. Remove the pot from heat and let stand covered for 5-10 more minutes.

7. Remove the lid, fluff with a fork and enjoy. Use in place of white rice and pasta, add to a savory dish, a soup, or cold salad. I like a little scoop of quinoa on a green salad, to give the salad more staying power. We also use quinoa for grain bowls.


Things that can affect your cooking time and liquid amount required:

  • How long soaked. If you soak less than 12 hours, you may need additional water.

  • Type of cooking vessel, size and shape. The water will evaporate faster in a more wide and shallow shaped pan.

  • Age of grains. Old grains may take longer to cook.

  • Quantity cooked. If you significantly increase your volume of grains cooked, you will need to also increase cooking time.

  • Type of cooking method ie: stove top, rice cooker, oven method. Each method will very slightly. For health reasons, I do not recommend cooking grains in a pressure cooker.

  • Altitude also affects cooking time. I am at an altitude of 4,775, if you are at high altitude or sea level, you will need to adjust cooking time accordingly.

  • Prepare to be a little flexible the first time you soak and cook a particular grain. Consider it an experiment. Start with this as a base and alter it as needed.

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