“Feel feel to adjust up or down (ratio is 4 parts water to 1 part quinoa-- quinoa quadruples in size after being cooked, so this recipe yields 2 cups cooked quinoa), I find that all I need is about 1/2 cup to have me set for a week when I just made a really good curry. Would also go together well with other Indian dishes. It's a nice alternative to basmati rice and protein-rich!”
4 1/2-cup servings

Ingredients Nutrition


  1. For those who are just getting started in how to cook with quinoa-- quinoa naturally comes with a bitter exterior called saponin. You NEED to properly rinse it before cooking with it! Don't give me a low score for bitter taste because you have to rinse it well first!
  2. Put the quinoa in a deep bowl and pour cold water over it. With a fork or whisk, stir it heavily for a couple minutes until a soapy residue is floating to the top.
  3. Strain it through a fine-mesh colander and rinse it under the tap again.
  4. Now your quinoa's ready for cooking!
  5. Bring 2 cups of water to a boil and add a little salt so the quinoa doesn't stick to the bottom.
  6. Add the olive oil and cardamom to the boiled water and let it impart for a few seconds.
  7. Add the rinsed quinoa and lower the heat to medium. Loosely cover the pot and let it simmer for 15-20 minutes or until all the quinoa pieces have fluffed out.
  8. Remove from the heat and let it stand for a few minutes, then fluff with a fork and serve.

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