To make a light, fluffy grain salad, you need cooled cooked grains. But letting them chill out in the pot or strainer will leave you with a clumpy, gummy mess. The solution is as close as your cupboard. Grab a baking sheet and save your salad this way:
1. Transfer drained, just-cooked grains to a rimmed baking sheet.
2. Using a spatula, spread the grains in an even layer. Let cool completely, about 30 minutes for 4 cups of grains. (For even quicker cooling, stick the pan in the refrigerator; it’ll take half the time.)
3. Use the cooled grains in all sorts of salads and side dishes, like our brand new Spinach Salad with Beets, Quinoa & Goat Cheese.
More quinoa recipes…