Cooking quinoa: the absorption method


1 cup of quinoa
2 cup of water or stock
1 bay leaf
1 blade of mace
salt
freshly ground black pepper.

Put the quinoa in a sieve and rinse well under cold running water. Put in a saucepan with the water or stock, bay leaf and mace. Season well, put the lid on the pan and bring to the boil. Reduce heat to a simmer and cook until the quinoa is tender and the water has been absorbed, about 15 minutes. Remove the lid, turn off the heat and let the quinoa steam peacefully to evaporate more of the liquid.

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