5 Mistakes to Avoid When Making Quinoa — Tips from The Kitchn

I thrive off the unknowns when I enter my kitchen to cook dinner — what bits of produce did my roommate bring home from work? What almost-expired dairy product do I need to use up ASAP? — but there are certain parts of the cooking process that I prefer to be consistent. Quinoa, for example, should cook up perfectly tender every single time, so it can act as the reliable starting point for whatever it is I throw together.

When done right, quinoa is a quick-cooking, fiber-rich, gluten-free base for any number of dishes, from breakfast porridge to lunchtime grain bowls to hearty vegetarian chili. Similar to couscous, it's both fluffy and yet slightly creamy, with a mild, nutty, easy-to-love flavor.

And yet all too often quinoa is mushy and flavorless, past the point of saving by the time it's gummy and overcooked. Luckily, since I'm a vegetarian and routine meal prepper, quinoa has become a staple in my diet; I've cooked so many pots of it over the past several years that I'm confident I can help you make a perfect batch every time. For starters, you'll want to avoid these common mistakes.

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