Learn how to cook quinoa that's fluffy and delicious! This easy recipe has tons of helpful tips that make preparing quinoa a snap, and lots of yummy ideas for using it, too!
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Ginnie's Take
Quinoa is one of my favorite basic pantry staples. I often reach for it before rice, and it's my go-to for quick, healthy meals. It's also super healthy and very easy to make. If you've never cooked with this tasty seed before, keep reading to learn how to make the best, most tender, fluffy quinoa!
Why You'll Love This Recipe
- Easy to Make - Preparing quinoa is much simpler than you'd think! You need just three basic ingredients, and the process is mostly hands off. Best of all, it only takes about 15 minutes to cook.
- Delicious - Quinoa has a lovely mild and nutty flavor and a tender, chewy texture. It's perfect for serving as a side dish, you can use it instead of rice and other grains, and it's wonderful in everything from salads to burgers.
- Nutritious - Quinoa doesn't just taste good, it's good for you, too! The tiny seed is packed with nutrients, and it's a good source of protein, fiber, vitamins, and minerals. Learn more about the benefits of eating quinoa.
- Versatile - Once you've mastered this basic recipe, check out my tips for adding even more flavor. Then use it in healthy bowl meals, add it to salads, serve it as a side dish, and so much more. You'll find lots of tasty quinoa recipe ideas below!
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Ingredients
You need three simple ingredients for this recipe:
- Quinoa - Of course, you'll need some quinoa. It comes in three varieties: white (the most common kind), red, and black. You can also find tri-color quinoa, which is a blend of all three types. Any type works for this recipe.
- Water or Broth - You'll use water (or for extra flavor, broth) to cook the quinoa.
- Salt - I recommend using Kosher salt for the best flavor.
This recipe is naturally vegetarian, vegan, dairy free, nut free, and gluten free, so feel free to share it with everyone at your table!
You'll Also Need
You'll also need a fine mesh strainer if you want to rinse the quinoa before cooking. For best results, I recommend using a medium pot with a heavy bottom and a tight-fitting lid (enameled cast iron works great).
How to Cook Perfect Quinoa on the Stove
Cooking quinoa couldn't be easier! There are different methods, but today we're making it on the stovetop. You'll find a detailed instructions in the recipe card below, but here's a quick overview of the steps:
- Rinse quinoa. This step is optional. Quinoa is naturally coated with saponin, which can make the cooked seed taste bitter or soapy. Most quinoa you buy in the U.S. is pre-rinsed to remove the saponin, so you don't necessarily need to rinse it (I rarely do). If you'd prefer to rinse it, place it in a fine mesh strainer, then rinse under running water for a minute. Drain really well before proceeding.
- Combine with water and salt. Next, you'll stir together the quinoa, water, and a little salt in a heavy-bottomed pot.
- Cook. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook the quinoa for 15 minutes, or until it's tender, and the water is completely absorbed.
- Fluff quinoa. Use a fork to fluff the quinoa, then re-cover the pot. Let it sit for 5 minutes (off heat) before eating.
And that's all there is to it! Of course, you can easily customize this basic recipe to make it even more delicious. Keep reading for more tips.
Quinoa to Water Ratio
You can vary the amount of water, depending on how firm you would like the quinoa to be. The typical ratio is 1 cup quinoa to 2 cups water. If you'd prefer firmer quinoa, you can use 1 cup quinoa to 1 ¾ cup water instead.
Variations
Some people find this petite seed to be an acquired taste. If that's you, here are a few ways to make quinoa taste better:
- Rinse First - Does quinoa taste bitter or soapy to you? Make sure to rinse it in a fine mesh strainer first. This will remove any traces of saponin, a natural coating that can have an unpleasant taste.
- Toast It - Add a little butter or olive oil to you pot, then toast the quinoa before adding the other ingredients. Doing this will enhance the quinoa's nutty flavor.
- Use Broth - Swap out the water for vegetable broth or stock.
- Add Veggies - Sauté some garlic or veggies (like onions, shallots, carrots, or mushrooms) in butter or olive oil before adding the quinoa, water, and salt.
- Mix in Herbs + Spices - Add dried herbs and spices to season quinoa while cooking, or stir fresh herbs into the cooked quinoa.
- Add to Other Dishes - Use cooked quinoa is your favorite recipes, like salads, bowls, casseroles, and more. You'll find lots of ideas below!
Storage
Store leftover quinoa in an airtight container in your refrigerator for up to four days. Dry, uncooked quinoa typically stays fresh for two to three years if stored in an airtight container in a cool, dark cupboard or pantry.
Recipes Ideas
There are so many ways use quinoa! Here are some of my favorite recipes:
- Breakfast - Pair this scrumptious Chocolate Cherry Granola with yogurt, and breakfast is served!
- Salads - Craving a hearty salad? Try my Pumpkin Quinoa Salad, Arugula Quinoa Salad, Superfood Salad, or Greek Quinoa Salad recipes.
- Chili - Warm up with a bowl of this cozy Quinoa Chili!
- Burgers - It's super tasty in veggie burgers, like my Green Burgers, Vegetarian Teriyaki Burgers, and Indian Chickpea Quinoa Burgers.
- Bowls - Quinoa makes a delicious base for veggie-grain bowls, such as this Mediterranean Quinoa Bowl and this Teriyaki Tofu Bowl!
- Main Dishes - You can even use it in entrées, like this Stuffed Delicata Squash, Tex Mex Stuffed Peppers (slow cooker), Moroccan Stuffed Cabbage Rolls, or this Mexican Quinoa Casserole.
Frequently Asked Questions (FAQs)
Quinoa is an edible seed (although it's treated as a grain) that's part of the amaranth family. It was first raised in Peru and Bolivia about 3000 to 4000 years ago. Quinoa is a staple in Andean cooking, and the Incas even considered quinoa sacred, calling it the "mother of all grains." It's very nutritious and started catching on around the rest of the world in the 21st century. These days, it's grown many places, but Peru and Bolivia still produce the majority of quinoa we consume. There are three main types of quinoa (white, red, and black), and all have a subtle nutty flavor.
One serving of quinoa is considered to be ¼ cup dry quinoa, or about ¾ cup cooked quinoa.
One cup dry quinoa makes about three cups cooked quinoa.
Quinoa is pronounced like KEEN-wah.
Quinoa has a subtle, nutty flavor and a tender, slightly chewy texture.
There are a few ways to know when quinoa is done cooking. First, taste it. It should be tender, but not mushy. Second, the water should be totally absorbed. Third, the quinoa should look translucent, and each grain will have a little thread around the outside.
How to Cook Quinoa
Ingredients
- 1 cup quinoa
- 2 cups water (see note)
- ½ teaspoon kosher salt
Instructions
- Combine quinoa, water, and salt in a medium, heavy-bottom pot. Bring water to a boil, then cover pan and reduce heat to low.
- Cook quinoa for 15 minutes, or until water is absorbed and quinoa is tender.
- Fluff quinoa with a fork, then cover pot and let sit for 5 minutes (off heat).
- Serve quinoa hot. Enjoy!
Video
Notes
Nutrition
