Sous Vide Quinoa

Cooking grains on the stovetop can be tricky. One minute, they're undercooked and the next, they've turned to scorched mush. Quinoa, in particular, is notoriously difficult to get right. Enter sous vide -- cooking quinoa in the Anova Precision Cooker is an easy, hands-off way to get perfectly cooked grains every time. Even better, you can infuse the quinoa with whatever flavors you want, like summery herbs and garlic.

You can also cook this recipe in two pint-sized canning jars. Divide the ingredients evenly between the jars instead of placing them in the zipper lock bag in step 2. Increase the cooking time to 2 hours.

Author

Kate Williams

Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.

Prep Time: 00:05

Recipe Time: 01:00

Temperature : 180F / 82.2C

Ingredients

• 1 cup (170 grams) quinoa, rinsed
• 2 cloves garlic, peeled
• 1 small sprig fresh basil
• Kosher salt
• 1 1/2 cups (255 mL) water

Directions

1. Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).
2. Combine the quinoa, garlic, basil, and 1/2 teaspoon salt in a medium zipper lock bag. Add the water and seal the bag using the water immersion technique.
3. Place the bag in the water bath and set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a medium bowl and discard basil and garlic. Using a fork, fluff the quinoa and season to taste with salt. Serve.