How to Cook Quinoa Perfectly

Know that it is good for you, but aren’t quite sure how to cook quinoa? If you want it fluffy every time, read on to learn how to make it happen. Get my best cooking tips and find out how to make it taste great every time. 

Like me, the chances are that quinoa wasn’t a food that you grew up eating.

Although today I’m considered by many to be a quinoa expert (I have two published cookbooks and have authored almost 1,000 recipes), I only first heard of it in 2010. Back then, it was a trendy food that had just begun to get attention from anyone other than the most devout health and nutrition buffs, vegans, and vegetarians. (You can read more about the craze here.)

Today, it has gone mainstream.

In 2010, I had no idea how many different ways to cook it there were, nor all the ways that you could use it.

Over the years, I have had a LOT of people tell me that they struggle with just the basic preparation.  Often, they ended up with either something that resembles mush, or they ended up burning it.

The truth is that there are many different ways to cook it.

Here are my best tips on how to it perfectly every time!

How to Cook Quinoa

Quinoa to Water Ratio

There is a simple reason why so many people struggle to learn how to cook quinoa.  Most methods of cooking it call for a 1:2 ratio between seeds and liquid. For a long time, I thought this was the best method, but I still struggled from time to time with it turning out mushy.

My struggles lead to a bit of experimentation.

What I found is that I like it a lot more when I used less liquid, lower heat, and cooked it for longer.

The Best Quinoa to Water Ratio is 1:1.25

Unlike some methods which yield a softer (and sometimes soggy!) quinoa, this technique makes it fluffy every time. When I am short on time, I will still use the traditional method of cooking it. Or, I will use a method where I boil it like pasta. (Both are covered below.)

As long as you have time, adjusting the seed to water ratio is well worth your effort.  (This is actually my most important cooking tip.)

Frequently Asked Questions About How to Cook Quinoa

• What is Quinoa?

  • Chenopodium quinoa is a member of the goosefoot family.  Although you often hear it referred to as a grain, this is incorrect.  It is a seed that is related to plants like beet, chard, spinach and the edible weed lambs quarters. Although the leaves can be eaten in the same way that you can eat spinach or chard leaves, it is the seeds that we commonly refer to.
  • There are different kinds, including white, red, and black.  The most commonly found in grocery stores is white.
  • If you were to classify it, the correct classification is a pseudo-grain, that is, a non-grain that is treated like a grain in cooking.
  • One of the best things about it is that it is non-GMO and has not been hybridized. In a world where GMO’s should be a major concern for all of us, its purity makes it an attractive staple part of our diets.
  • You can learn more about quinoa by reading The Quinoa Chronicles, a book by Stephen Gorad, who brought quinoa to the United States.  Read about the health benefits of it here.

• How Do You Make Quinoa Taste Good?

  • Season it well when cooking. It is great at absorbing flavors – I like to think of it as a blank slate. You can make it taste infinitely better by seasoning it well when cooking.  I like to add in salt, pepper, and garlic powder for savory preparations, and cinnamon and nutmeg for breakfast or any other sweet dish.
  • Don’t it in water! Depending on how I’m planning on using it, I always cook it in broth, water, milk or juice. Homemade broth is a game changer when you cook quinoa because it is so packed with flavor.
  • Add in Vegetables.  Adding in sautéed onion, peppers, and garlic is also helpful when you are struggling with how to make it taste good.
  • Use it in recipes. It is always going to be best in a recipe. You can check out my collection of quinoa recipes.
  • Use the proper seed to water ratio.  (See above and recipe below.)

•  Is Quinoa Bitter?

  • In its natural state, it is bitter. That is because it is covered with a bitter substance called saponin.  Saponin works as a natural protectant, fending off pests. While this is a good thing while it is growing, it is important to rinse it well before cooking. In addition to making it taste bitter, saponin can cause gastrointestinal distress.
  • To avoid an upset stomach and a bitter dish, rinse it 3 to 5 minutes before cooking. I always rinse it, even if the package says it is pre-rinsed.  It should not be bitter when rinsed.

• How Do You Rinse Quinoa?

  • It is very easy.  The best tool I’ve found is a fine metal strainer.   If you don’t have a strainer that is fine enough to rinse quinoa, you can use cheesecloth to line your strainer.  I find this to be a bit cumbersome but it does work.  Another option is a nut milk bag.  (Just make sure it gets washed well so that any nut milk you make in the future doesn’t have saponin on it.
  • Important:  Do not skip rinsing!  It is the number one step that people have skipped when they ask me how to make quinoa taste good because they have tried it and it was terrible.
    1.  Place it over a bowl or the pot you plan to cook in. 

    2. Add the seeds and place it under a steady stream of water.  (If you are worried about wasting water, you can always use the run off to water your garden.) 

    3. Rinse until the water runs clear, about 3 to 5 minutes.

• How to Cool Quinoa

  • The best way to cool it is to place it on a parchment lined baking sheet.  Allow it to cool completely before putting it in the refrigerator.

• Can You Eat It Raw?

  • I do not eat it raw, but I adore it rinsed well and either toasted in the oven or popped. While popped quinoa does not expand in the same way that popcorn does, it does gain a light texture that makes it perfect for sprinkling over salads or yogurt. It can also be a fantastic textural element to soup.

• What is the Serving Size?

  • I always think that serving sizes are a bit subjective, but if you are wondering how much per person, the general guideline is 1 cup cooked. Of course, this will vary depending on the dish and what you are serving with it. (i.e., You will need a lot more if you are making a vegan salad with no other protein, than if you are making one that is also going to have beans in it. Likewise, I tend to serve about 3/4 cup as a side dish, but this can vary.)

• Can I Grow Quinoa?

  • That depends on where you live.  It thrives in sandy alkaline soil that is considered poor for most crops.  It loves high elevation and tolerates both freezing and the sun.  The reason it is so frost resistant is the size of the germ, which is much larger than other grains.  (Though remember, it isn’t a grain.)  it is native to Peru and Bolivia, but in the last twenty years, it has been grown in many countries.  It is now grown in Colorado and Canada, but a large portion of commercially available quinoa is still imported from South American.

• How Do You Pop Quinoa?

  • You may be surprised to know that you can pop it in the same way that you can pop popcorn.  It is one of my favorite suggestions for people when they ask me how to make quinoa that their kids will eat.  Though it doesn’t bulk up in the same what that popcorn does, it does expand slightly and experiences a fairly dramatic change in texture.  It kind of reminds me of really small and slightly firmer rice krispies!

    • Dry Popping It

      This method allows you to pop it without oil.

      Heat a large skillet to high heat and add quinoa in a single layer, being careful not to crowd.  As the kernels begin to pop, shake your pan .  After 30 seconds to 1 minutes, remove the pan from the heat.  Allow it to sit in the pan for a minute more, watching to make sure it isn’t burning.  Transfer to another dish to prevent burning.  Because all stoves heat a little differently, you may need to turn the heat down to avoid burning. 

    • Popping It in Oil

      I love to use my electric (not Air) popcorn popper to pop quinoa. 

      Plug your popcorn popper in and add a tablespoon of coconut oil.  When the oil melts, add your quinoa and cover.  Shaking every 10 seconds or so, pop it until it starts to turn golden brown.  Unplug your popper and transfer to a separate dish to avoid burning.

•  What Are The Calories in Cooked Quinoa?

  • Each cup has 220 calories.

• How Long Can You Store Cooked Quinoa in the Refrigerator?

  • You may safely store it in the refrigerator for up to five days.

How to Cook Quinoa Perfectly

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How to Cook Quinoa Perfectly

Prep Time

5 mins

Cook Time

38 mins

Total Time

43 mins

 

Know that it is good for you, but aren't quite sure how to cook it? If you want perfect fluffy quinoa, read on to learn how to cook it.  Get my best cooking tips and find out how to make it taste great every time. 

Course: Side Dish

Cuisine: American, Gluten Free, Healthy, Quinoa

Keyword: how to cook quinoa

Servings: 4

Calories: 156 kcal

Author: Wendy Polisi

Ingredients

• 1 cup quinoa
• 1.25 cups cooking liquid broth, water, milk or juice

US Customary - Metric

Instructions

1. Rinse quinoa in a fine metal strainer with running water for 3 to 5 minutes, or until the water runs clear. 

2. Heat a saucepan to medium high heat.

3. Add dry quinoa and toast it for 3 to 4 minutes.

4. Add liquid to the pan.  

5. Bring to a simmer and then reduce to low.

6. Cover and cook for 30 to 35 minutes or until the liquid is absorbed.

7. Turn off the heat and let sit covered for an additional five minutes. Fluff and add to your favorite dishes.

8. How to Cool It: If you are going to be sorting in the refrigerator, place on a rimmed baking sheet and allow to cool before transferring to a storage container.

Recipe Notes

Variations:

• How to Cook Quinoa When You Are Short on Time? (Method 2 for Cooking.)

One thing that I have found is that even if you have only 15 minutes to cook your quinoa and want to use the boil/simmer method, it tends to work better if you use a little less water.  Note: This is not my preferred method to cook quinoa and I only use this if I am short on time and don't have access to my Instant Pot.  You can check out my post on Instant Pot Quinoa  for another alternative.

1. Use a 1:1.75 ratio of quinoa to liquid. (Most packages suggest a 1:2. I have found that I do not like the texture at this ratio.)
2. Bring to a boil.
3. Reduce the heat to medium-low, cover and simmer for 15 minutes.
4. Remove from heat and allow to sit covered for 5 minutes.  If not eating right away, allow it to cool completely before storing in the refrigerator.

• What is the Best Way to Cook Quinoa in Bulk for Use in Both Sweet & Savory Dishes? (Method 3 for Cooking.)

  • Over the last two years, I've developed the habit of cooking a large batch of quinoa once a week so that I can easily throw it into anything from wraps, pancakes, and salads. My fridge is almost never without it.  Although I love the method above, sometimes I just want something fast that doesn't require measuring.  This is a no-fuss way to cook quinoa, but again, it is not my preferred method.
    1. Rinse your quinoa and place in a large pot of water.
    2. Bring to a boil.
    3. Boil for 8 minutes.
    4. Drain and return quinoa to the pot.
    5. Cover and let is sit off the heat for 10 minutes.

Nutrition Facts

How to Cook Quinoa Perfectly

Amount Per Serving

Calories 156 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Sodium 6mg 0%

Potassium 239mg 7%

Total Carbohydrates 27g 9%

Dietary Fiber 2g 8%

Protein 6g 12%

Calcium 2%

Iron 10.8%

* Percent Daily Values are based on a 2000 calorie diet.

10 Quinoa Recipes to Try:

• Quinoa Breakfast Scramble
• Black Bean, Feta & Avocado Quinoa Wrap
• Healthy Baked Zucchini Chips
• Quinoa Stuffed Peppers
• Sweet Potato Quinoa Salad
• Butternut Squash Casserole
• Healthy Onion Rings
• Veggie Burritos
• Chia Seed Protein Bars
• Crunchy Salad