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Rinse 1 cup of tri-color quinoa under cold water using a fine mesh strainer to remove its natural bitter coating (saponin).
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In a medium saucepan, combine rinsed quinoa with 2 cups of water or broth.
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Bring to a boil, then reduce heat to low.
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Cover and simmer for 15–20 minutes, or until the liquid is absorbed and the quinoa is tender.
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Remove from heat and let sit, covered, for 5 minutes.
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Fluff with a fork before serving.
250g dry tri-color quinoa = 4 to 6 servings


