Sous Vide Quinoa
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.
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Ingredients for 6
1 cup (170 grams) quinoa, rinsed
2 cloves garlic, peeled
1 small sprig fresh basil
1 1/2 cups (255 mL) water
Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).
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.
Place the bag in the water bath and set the timer for 1 hour.
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.