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.
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.