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BIG BATCH COOKED QUINOA

IN A MEDIUM SAUCEPAN WITH A LID, HEAT 1 TEASPOON OLIVE OIL OVER MEDIUM HEAT. ADD QUINOA AND COOK, STIRRING CONSTANTLY WITH A WOODEN SPOON, FOR ABOUT A MINUTE, UNTIL QUINOA IS COMPLETELY DRY AND SLIGHTLY TOASTED ADD WATER AND SALT, AND BRING MIXTURE TO A BOIL OVER HIGH HEAT. LOWER HEAT TO THE LOWEST SETTING AND SIMMER, COVERED, FOR 15 MINUTES. TURN OFF THE HEAT AND LET THE POT STAND, COVERED, FOR 5. . .

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Servings: 3

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 tsp olive oil

1 cup dry quinoa, rinsed and drained in a mesh sieve

1 1/3 cup water

1 tsp kosher salt

Preparation

1IN A MEDIUM SAUCEPAN WITH A LID, HEAT 1 TEASPOON OLIVE OIL OVER MEDIUM HEAT. ADD QUINOA AND COOK, STIRRING CONSTANTLY WITH A WOODEN SPOON, FOR ABOUT A MINUTE, UNTIL QUINOA IS COMPLETELY DRY AND SLIGHTLY TOASTED

2ADD WATER AND SALT, AND BRING MIXTURE TO A BOIL OVER HIGH HEAT. LOWER HEAT TO THE LOWEST SETTING AND SIMMER, COVERED, FOR 15 MINUTES. TURN OFF THE HEAT AND LET THE POT STAND, COVERED, FOR 5 MINUTES. REMOVE THE LID AND FLUFF THE QUINOA WITH A FORK.

3LET QUINOA COOL COMPLETELY BEFORE STORING LEFTOVERS IN AN AIRTIGHT CONTAINER IN THE FRIDGE FOR UP TO 5 DAYS.

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