Photograph of quinoa on plate.

This recipe produces perfect quinoa every time, as the sous vide method eliminates all the uncertainty about cooking time and quantity of water.


  1. Measure 200 g Quinoa into a zipper bag.
  2. Fill most of the way with water, shake, let sit a while, shake again, and drain.
  3. Repeat a few times until shaken water isn't soapy.
  4. Drain well.


  1. To the grain and residual water in the bag, add:
    • sufficient quantity to make up 300 g Water.
    • to taste Salt.
    • to taste Black Pepper.
    • to taste Butter.
  2. Hacuum seal.
  3. Immerse for at least 1 hour, at 180°F.
  4. Remove from bath, and let sit for a few minutes.
  5. Serve directly from bag, or refrigerate for later.


Try any or all: