Remember that Spicy Quinoa Salad from The New York Times that I was so eager to make? Well, I made it, and it was disappointing, to say the least. First of all, after a long day at work, I was not prepared for the full hour it actually took to prepare. (Admittedly, there are a lot of steps I suspect you could skip like salting the cucumbers and soaking the onions, but I like to make a recipe to the letter the first time I make it). Secondly, it turned out soggy mess. I must admit, it makes me less-than-eager to try other recipes in the "Recipes for Health" column.
I thought it was just me, but my mother (an expert cook) also tried it and she had the same results. Says mom, "I made the quinoa salad last week and was somewhat disappointed with the results. I cannot get quinoa to come out "grainy," so it was kind of porridge-like in consistency," which sounds exactly like what I experienced.
Does anyone have any tips for achieving this allusive "grainy" quality? C'mon, there must me a quinoa expert out there.