• Add the immersion circulator to a large pot of water. Insert the sous vide and bring the temperature up to 180F.
• (OPTIONAL) To toast quinoa, simply add it to a dry skillet over medium heat. Cook for about five minutes stirring frequently until the quinoa is evenly toasted and a fragrant nutty flavor is released. Once the quinoa is toasted, remove it from the heat and set it aside until completely cooled.
• Add the quinoa, salt and pepper, and water to a quart-sized bag or container. Vacuum seal the bag or use the water displacement method.
• Place the sealed bag/container into your immersion circulator and cook at 180F for one hour or until all of the water is absorbed.
• Let the quinoa cool for 10 minutes, then open the bag carefully. Add the cooked quinoa to a bowl and fluff with a fork. Serve while hot.

Sous Vide Quinoa In A Glass Jar

• Add the water and quinoa into an appropriate-sized mason jar and add to the heated water bath. Cook for 2-3 hours or until all the water is fully absorbed.