Here’s exactly how to cook quinoa so it comes out perfectly fluffy every time! Learn the one water ratio mistake most people make, and easy seasoning ideas to make it delicious.
Here’s a whole grain that’s always a part of my weekly cooking rotation: quinoa! This seed from the Andes is ultra popular because it’s fluffy, tasty, and fun to make into side dishes, salads and bowl meals.
But here’s the thing: quinoa can be tricky to cook! When I first started cooking it, it often came out soggy. After a lot of testing in my kitchen, I’ve found a new ratio that makes all the difference for a light, fluffy texture. Here are my secrets for how to cook quinoa: and then a few of my favorite ways to season it!
Why You’ll Love This Method
- Foolproof ratio: My ratio produces fluffy results every time
- Fast: Ready in about 20 minutes start to finish
- Naturally nutritious: Gluten-free and high in plant-based protein
- Works with everything: It’s great alongside a protein or in grain bowls: so many ways to serve it!
Ingredient Spotlight: Quinoa
Quinoa (KEEN-wah) is a South American grain that was first grown for food 7,000 years ago by people in the Andes mountains. It’s actually the seed of the Chenopodium quinoa plant, so it’s known as a “psuedograin” since it’s eaten in the same way as whole grains.
Quinoa is gluten-free and high in protein, calcium, Vitamin B, and iron. In fact, the Incas believed the food was sacred, because eating it regularly appeared to provide a long, healthy life. There are several types of quinoa, including: white, red, black, and tri-color.
The Key Ratio (And Why It Matters)
Most recipes for quinoa suggest a ratio of 1 cup quinoa to 2 cups water. After extensive testing, I’ve found it’s easy to get soggy grains with this method. So my preferred quinoa to water ratio is:
1 cup dry quinoa → 1¾ cups water
This small reduction makes a real difference. The grains cook through completely and steam to a light, distinct texture: no mushiness, no waterlogging!
How to Cook Quinoa
Here’s how to cook quinoa:
- Rinse the quinoa. Rinse it in cold water using a fine mesh strainer, then shake off the water. Why rinse quinoa? It reduces bitterness (it helps to remove the natural coating called saponin) and in our experience, helps it cook more evenly.
- Simmer covered for 15 to 18 minutes. Place 1 cup quinoa with 1 ¾ cups water in a saucepan with ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. Check by pulling back the grains with a fork to see if water remains.
- Allow to sit covered for 5 minutes. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the grains with a fork.
How Long Does Quinoa Take to Cook?
How long to cook quinoa varies depending on how much of the dry grain in the pot at one time and how high the heat is.
- 1 cup dry quinoa usually takes between 15 and 18 minutes to cook at a gentle simmer.
- 1 ½ cups to 2 cups dry quinoa may take between 17 and 20 minutes to cook.
How to Season Quinoa
Some people are wary of quinoa: and for good reason! This grain can taste bland and uninteresting if you don’t season it correctly. Here are a few ideas on how to season quinoa:
- Butter and herbs: Add 1 tablespoon butter, ¼ teaspoon garlic powder and ½ teaspoon each dried oregano and kosher salt. If desired, add ¼ cup chopped fresh herbs.
- Pesto: Stir in ¼ cup basil pesto or vegan pesto.
- Italian-style: Stir in 2 teaspoons Italian seasoning.
- Greek-style: Stir in 2 teaspoons Greek seasoning.
- French-style: Stir in 2 teaspoons herbes de Provence.
- Cajun-style: Stir in 2 teaspoons Cajun seasoning (spicy) or blackened seasoning (medium).
- Mexican-style: Stir in 2 teaspoons taco seasoning or fajita seasoning.
Quinoa Nutrition: How It Compares
There’s lots of love about quinoa. It’s a good source of antioxidants and minerals, and it provides more magnesium, iron, and zinc than many common grains. Here’s a breakdown of the basic nutrition facts of quinoa, with white and brown rice provided as a comparison (via Healthline). Quinoa is significantly higher in protein and fiber than both white and brown rice.
| Ingredient | Calories | Protein | Carbs | Fiber | Fat |
| Quinoa | 222 | 8 grams | 39 grams | 5 grams | 4 grams |
| Brown rice | 216 | 5 grams | 44 grams | 3.5 grams | 1.8 grams |
| White rice | 204 | 4 grams | 42 grams | 0.6 grams | 0.5 grams |
Ways to Use Cooked Quinoa
This is where quinoa really shines. Once you’ve got a batch ready, there are so many places it can go:
- Side dish: Toss with butter or olive oil and herbs like Seasoned Quinoa
- Salads: Use it in Quinoa Salad or Quinoa Tabbouleh
- Bowl meals: Try in a grain bowl like my Veggie Power Bowls, Breakfast Quinoa Bowls, or these 10 Quinoa Bowl Recipes
- Tacos or enchilada filling: Go for Loaded Quinoa Tacos or Quinoa Enchiladas.
- Fried rice: Try Quinoa Fried Rice.
- Stuffed vegetables: Fill bell peppers like Quinoa Stuffed Peppers.
- Burgers: Shape it into patties with a Quinoa Burger Recipe.
- Chili: Throw it into soups and chili like Quinoa Chili or Black Bean Chili.
Storage Instructions
Cooked quinoa keeps well in an airtight container in the refrigerator for up to 5 days. It also freezes well: you can portion into freezer bags and store for up to 3 months. Reheat from frozen in the microwave with a splash of water.
Dietary Notes
This quinoa recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently Asked Questions
It depends on the brand. Many brands now sell pre-rinsed quinoa, which you can cook without an extra rinse step. If your package doesn’t specify, a quick rinse is worth the extra minute: it removes saponin, the natural coating that can cause bitterness.
Yes, and it’s a great trick! Substitute vegetable or chicken broth for the water to add extra depth of flavor. Just go easy on added salt since broth already contains sodium.
Yes. Use the same 1:1¾ ratio and the white rice setting. Results vary slightly by machine, but it generally works well.
Yes try my Instant Pot quinoa recipe!
White quinoa is fluffiest and most mild. Red and black quinoa are firmer and nuttier, which is nice for salads where you want distinct grains. Tri-color is a good all-purpose option.
If you used 2 cups of water per 1 cup of quinoa, try scaling back to 1¾ cups. Also make sure you’re simmering on low heat, not boiling, after the initial boil.
How to Cook Quinoa
Pin RecipeHere’s exactly how to cook quinoa so it comes out perfectly fluffy every time! Learn the one water ratio mistake most people make, and easy seasoning ideas to make it delicious.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings (3 cups) 1x
- Category: Whole grain
- Method: Stovetop
- Cuisine: Essentials
- Diet: Vegan
Ingredients
- 1 cup dry quinoa
- 1 ¾ cups water
- ¼ teaspoon kosher salt
Instructions
- Rinse the quinoa in cold water using a fine mesh strainer, then drain it and shake out the remaining water. Place it in a saucepan with the water and the kosher salt. Bring to a boil, then reduce the heat to low where the water is just bubbling.
- Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes*, until the water has been completely absorbed. Check by pulling back the quinoa with a fork to see if water remains.
- Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. Taste and add additional salt or other seasonings (see How to Season Quinoa).
Notes
*If you increase the recipe to 1.5x or 2x the quantities, the cook time will be on the longer side.
from A Couple Cooks https://ift.tt/8eZMGtb
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