Serious Eats: Recipes
Skillet Salmon with Quinoa, Feta and Arugula
I learned this nine-minute, quinoa-cooking method from chef Katie Carey while she worked at Haven's Kitchen, a cooking school in lower Manhattan. She, in turn, read about it in Plenty, one of Yotam Ottolenghi's cookbooks, and it has "totally changed the way I think about cooking quinoa." I'd definitely have to agree. Simply cook the quinoa in boiling, well-salted water for exactly nine minutes. The result? Perfectly cooked quinoa every time. Seriously.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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