Perfectly Cooked (soaked) Quinoa
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
For the (perfect) Quinoa:
  • Quinoa
  • Water
  • Apple Cider vinegar
For the Quinoa with Kale, Basil and Oven-dried Tomatoes:
  • 1 c of raw quinoa, cooked using the method described (it will grow to 2-ish cups)
  • 1 bunch of curly Kale, massaged
  • 1-2 c Cherry tomatoes, oven-dried
  • 8 Garlic cloves, roasted with the tomatoes
  • 5 small sprigs of Rosemary
  • ½ c fresh Basil, torn
  • 6-10 Brazil nuts, soaked for 12-24 hours and chopped
  • 2 Tbsp Extra Virgin Olive Oil
  • Pinch of Sea(weed) salt
For the (perfect) Quinoa:
  1. Soak your quinoa in at least twice as much water, and a glug of raw apple cider vinegar for 8-10 hours.
  2. Drain it and rinse it well with fresh water.
  3. Transfer the quinoa to a pot and add enough water to moisten the grains and just barely cover.
  4. Turn the burner to high and as soon as you see some bubbles burp through, put the lid on top and turn the heat off (but leave the pot on the burner) and let sit for 5-10 minutes.
  5. Allow to cool if adding to a salad, or serve with a warm pasta sauce, or a pinch of sea(weed) salt and some good extra virgin olive oil. (or make the recipe below)
For the Quinoa with Kale, Basil and Oven-dried Tomatoes:
  1. Prepare the 1 c of quinoa using the instructions above
  2. Soak your Brazil nuts at the same time
  3. Halve the tomatoes and lay them out on a parchment-line baking sheet with the whole, unpeeled cloves of garlic and sprigs of rosemary. Bake @ 325*F for 25-35 minutes, until they get a bit wrinkly.
  4. Pull the kale leaves from the stems, wash and dry them and massage them roughly (lots of squeezing, they will like it) until they resembles cooked kale. (this breaks down its cell walls and makes it easier to digest. Everybody wins?)
  5. Chop up the soaked and rinsed Brazil nuts
  6. Once the quinoa is cooked, dump it into a bowl and add the olive oil and sea(weed) salt, and fluff it up.
  7. Add the rest of the ingredients. Enjoy warm, room temp or cold (quinoa doesn't stiffen up in the fridge the way that rice does, so it works well cold. Just in case you were concerned about that).
Recipe by The Crushing Cancer Kitchen at