Sous Vide Quinoa
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 othe ...
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.
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.