Learn how to cook quinoa perfectly every time with these tips! It’s perfect for meal prep, but you can also use it in all kinds of recipes or swap it for rice to sneak a little more protein into your meal.
If you keep up with my blog, you know that I’m a quinoa fanatic. This wasn’t always the case, though! Before I REALLY knew how to cook quinoa, it always turned out soggy and bland. Then I learned that when you cook it the right way, it’s perfectly fluffy and flavourful.
To make sure you don’t make the same mistakes I did, I put together this post for an in-depth look at quinoa—how to cook it, and also what it is and how to use it. Let’s dig in!
What Is Quinoa?
Quinoa (pronounced KEEN-wah) is an ancient seed that originated in the Andean region of Ecuador, Bolivia, Columbia and Peru and has been around for at least 5,000 years. The texture is similar to couscous, or even steel-cut oats in the way it absorbs cooking liquid. It has a mildly nutty flavour that complements almost any cuisine!
Why This Quinoa Recipe Works
- The perfect liquid-to-quinoa ratio. This is the first key to fluffy quinoa! For 1 cup of quinoa, you want 2 cups of water or broth; it’s a 2:1 liquid-to-quinoa ratio every time.
- Never bitter. While many packaged quinoa brands are pre-rinsed, not all of them are. Rinsing your quinoa first is a game-changer because it takes the bitterness away.
- Toasted to perfection. I always start by toasting the quinoa, which adds another layer of flavour.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Uncooked quinoa – 1 cup of quinoa yields about 3 cups of cooked quinoa. You can use any variety of quinoa—white, black, red, or a blend. If you’re making red quinoa, it will likely take an extra few minutes to cook.
- Broth – Or water. I like to use my homemade vegetable broth because it adds so much flavour to the quinoa.
- Sea salt
- Olive oil – For toasting the quinoa.
How To Cook Quinoa
- Rinse. Add the quinoa to a mesh strainer and rinse under running water until the water starts running clear. Shake a bit to dry.
- Toast. Heat the olive oil in a pan set over medium-high heat. Add the quinoa and toast for 2 minutes.
- Simmer. Add the liquid, salt, and any seasonings. Bring to a boil, then partially cover and reduce to medium heat. Simmer for 15 minutes, stirring a few times.
- Finish. Once the water is absorbed and the quinoa is fluffy, remove from heat. Fluff with a fork, then let the quinoa rest for 5 to 10 minutes before serving.
Tips for Success
- Leave the pot partly covered. Set the lid slightly to the side so that you allow some steam to escape.
- Make it in batches. I love to meal prep quinoa for a week of easy lunches. However, cooking a huge pot isn’t the best way to go. I only cook 1 cup of quinoa at a time to keep it from getting mushy in the pot. If you need a ton, make it in batches!
- Look for the water to be absorbed. As a general rule of thumb, if the water has absorbed into the quinoa, it should be perfectly cooked, assuming you used the correct liquid ratio and cooking temperature.
- Don’t over cook it. Always be sure to set a timer for your quinoa so it doesn’t get over cooked. If it’s still crunchy but there’s no water left, add a tablespoon or two more and keep cooking.
My Favourite Ways to Use Quinoa
How to Store Cooked Quinoa
Store quinoa in an airtight container in the refrigerator for up to 5 days. The best way to reheat it is in the microwave, although you can also eat it cold.
Can I Freeze Cooked Quinoa?
Yes! Freeze cooked quinoa in a freezer bag or airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
More Quinoa Recipes
Enjoy friends! If you make this quinoa recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
How to Cook Quinoa
Learn how to cook quinoa perfectly every time with these tips! It’s so easy, done in 15 minutes, and perfect for meal prep and recipes.
- 1 cup uncooked quinoa
- 2 cups broth, or water
- ½ teaspoon sea salt
- 2 teaspoons olive oil
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Wash the quinoa in a mesh strainer rigorously with water for about 2 minutes. You will see a slightly milky-coloured water coming from the quinoa which is the saponin you are washing off. Shake the excess water out of the mesh.
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In a pan over medium-high heat, add olive oil. You’re now going to dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes. There should be a slightly sizzling while the water is drying off.
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This toasting process adds a delicious slightly nutty flavour to the quinoa. Add the broth or water to the pan and the salt.
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You can add in extra flavours if you want — garlic powder, onion powder, etc. Stir, and bring to a boil.
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Lower to medium heat and cover, cooking for 15 minutes. Stir once every 5 minutes to ensure all the quinoa is being thoroughly cooked and so none of the quinoa stays on the bottom long enough to be burned.
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You don’t want to cook quinoa for any less time than this else you will get mushy quinoa, and don’t stir it too often. Just allow it to cook.
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When all of the water has been absorbed, the quinoa is finished cooking. Your quinoa should look fluffy and the seeds should be puffed up.
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Remove the quinoa from the heat, and use your fork to fluff the quinoa a bit. This process helps to lighten the quinoa and releases some extra flavour. I like to leave the quinoa in the pot, off of the hot stove top, for about 5-10 minutes since the residual heat of the pot takes out any excess liquid and cools it down a bit.
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Serve the quinoa and try some delicious quinoa recipes!
- Sometimes red quinoa takes longer than 15 minutes to cook! If it’s not fully cooked after 15 minutes, continue to stir for an extra 5 to 10 minutes until fully cooked.
- To store: Store quinoa in an airtight container in the refrigerator for up to 5 days. The best way to reheat it is in the microwave, although you can also eat it cold.
- To freeze: Freeze cooked quinoa in a freezer bag or airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
Calories: 240kcal, Carbohydrates: 38g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Sodium: 1017mg, Potassium: 319mg, Fiber: 4g, Sugar: 1g, Vitamin A: 342IU, Calcium: 27mg, Iron: 3mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
