Say hello to the ultimate guide on How to Cook Quinoa. We'll walk you through the simple steps to achieve light, fluffy quinoa every single time!Whether you're serving it up as a hearty side dish or as a base for your favorite salads, soups and bowls, perfectly cooked quinoa is just a few easy steps away.
It was the early days of quinoa being mainstream in the US, and I quickly established myself as a quinoa expert with (affiliate link) two traditionally published quinoa cookbooks, seven ebooks, and more than 1,000 quinoa recipes.
From quinoa muffins to quinoa salad, and casseroles, these nutritious little seeds started playing a major role in my meals.
It wasn't always smooth sailing, though.
I struggled to get quinoa to come out right in the beginning. I was confused by the correct water to quinoa ratio, and after disappointing results from following package instructions, I did a lot of experimentation.
That is how I developed this fail-safe method for perfect quinoa on the stove top, and I haven't looked back.
Whether you are a newbie looking for how to cook quinoa perfectly, or a seasoned pro, give this method a try. I think you will be glad you did!
Reader review
"Followed your recipe for perfect Quinoa with one exceptions. After it was soaked and rinsed, I put a little olive oil in the pan and toasted the Quinoa then added the water and cooked. It came out just as perfect as you said! It was so light and fluffy! Thanks so much!" —Kim
This post is going to discuss cooking quinoa on the stovetop. You can check out my posts on How to Cook Quinoa in a Rice Cooker and Instant Pot Quinoa for other methods.
What is Quinoa? A Brief Introduction
Chenopodium quinoa is a member of the goosefoot family.
Although you often hear it referred to as a grain, this is incorrect.
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. So, we can say that quinoa is grain-like.
It is a seed that is related to plants like beet, chard, spinach, and the edible weed lambs quarters.
A great feature of this gluten-free seed is that it is a complete protein, offering all of the essential amino acids we need.
You can learn more about quinoa by reading The Quinoa Chronicles, a book by Stephen Gorad, who brought quinoa to the United States from South America..
The Secret to Perfect Quinoa
Most methods of cooking it calls for a 1:2 ratio between seeds and liquid.
Through my experimentation, I have found 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.
This means 1 cup of quinoa to 1 ¼ cups liquid.
Unlike some methods which yield a softer (and sometimes soggy!) quinoa, this technique makes it fluffy every time.
Rinsing Quinoa
- Place it in a fine metal strainer.
- 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.)
- Rinse until the water runs clear, about 3 to 5 minutes.
How to Tell When Quinoa is Cooked
When you first put the seeds into a pot, they are hard and opaque.
As they cook and soak up liquid, they become translucent. Each of the seeds will unfurl a tiny spiral - that is, the germ of the seed. That is when you know it is done.
Tips & Tricks for Making It Taste Great
- White quinoa has a softer texture and will cook quicker than black quinoa or red quinoa. You will want to cook the more colorful varieties a bit longer.
- Season it well when cooking. You can make quinoa 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 cook it in water! Depending on how I'm planning on using it, I always cook it in broth, 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 in adding flavor.
- Rinsing Alternatives: 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.
Frequently Asked Questions
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 much does 1 cup of dry quinoa make cooked?
One cup of dry quinoa will yield about 3 cups cooked.
Tools Needed to Make Quinoa
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- Saucepan
- Fine metal strainer
Storage
Leftover quinoa can be stored in a sealed container in the refrigerator for up to five days.
You can freeze it for up to three months.
Step By Step Instructions for Making Quinoa
The first thing you want to do is gather your ingredients. Chop your veggies if you are using them and measure everything out.
Making Savory Quinoa? Start with Aromatics
Cooking quinoa with aromatics adds so much flavor!
Quinoa absorbs flavor from what you cook with it, so start by sautéing a cup of aromatics in a tablespoon of oil for 6 to 8 minutes.
Good options include onions, celery carrots, and bell pepper. For extra flavor, you can also add in a teaspoon of minced fresh ginger or a tablespoon of diced jalapeno.
Rinse the Quinoa
While the aromatics are cooking, rinse 1 cup quinoa in a fine mesh strainer for 3 to 5 minutes until the water runs clear.
Toast Quinoa
Toasting quinoa adds an extra nutty flavor!
When the aromatics are done cooking, add another tablespoon of oil to the pot. Toast the quinoa for 2 to 3 minutes.
Cook in Broth
Add 1 ¼ cups of broth to the saucepan. Cover with a lid and bring to a simmer. (This is the point just below a boil.)
Reduce the heat to low, and cook covered for 30 to 35 minutes.
For optimum flavor, never cook in water — homemade broth will yield the best flavor.
Fluff your quinoa with a fork before adding in herbs and seasonings.
Season and Add Stir-Ins
Stir in herbs and seasonings and allow to sit covered for 5 minutes.
When the quinoa is done, add a ½ teaspoon of salt and pepper and 2 tablespoons of fresh herbs to the pot. Stir and cover and allow to sit for another 5 minutes.
Cooling 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.
The Best Quinoa Recipes
- Butternut Squash Quinoa Casserole
- Quinoa Patties
- Kid Friendly Quinoa Fritters
- Quinoa Mac and Cheese
- Gluten Free Quinoa Bread
- Quinoa Protein Bars
- Mediterranean Quinoa Salad
- Quinoa Pasta Salad
- Turmeric Chicken and Quinoa
- Quinoa Smoothie
How to Cook Quinoa Perfectly
Ingredients
Optional
- ½ cup diced onion
- ¼ cup diced celery
- ¼ cup diced carrots
Instructions
- Heat the olive oil in a pot over medium heat.
- If you are using aromatics, add the onion, celery, and carrots and cook for 6 to 8 minutes, until tender.
- While the aromatics are cooking, rinse quinoa in a fine metal strainer with running water for 3 to 5 minutes, or until the water runs clear.
- If the saucepan is dry, add another tablespoon of oil.
- Add quinoa and toast it for 3 to 4 minutes.
- Add broth to the pan.
- Bring to a simmer and then reduce the heat to low.
- Cover and cook for 30 to 35 minutes or until the liquid is absorbed.
- Turn of the heat, and season with salt and pepper. Stir in 2 tablespoons of fresh herbs if desired.
- Let sit covered for an additional five minutes. Fluff and add to your favorite dishes.
- 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.
Kim says
Followed your recipe for perfect Quinoa with one exceptions. After it was soaked and rinsed, I put a little olive oil in the pan and toasted the Quinoa then added the water and cooked. It came out just as perfect as you said! It was so light and fluffy! Thanks so much!
Marloes Crietee says
Are you sure? 30-35 minutes, then the quinoa is all mushy. I don't like that. The soaking and rinsing is OK in my opinion, but not the cooking. I cook it for 10 minutes in more water or broth than it can absorb, then drain it and let it sit in the hot pan for 5 minutes. Always perfect, because with the absorption method yuo never can tell if it's just right. It depends on the moisture of the quinoa.
yutu123 says
what about boiling the Quinoa and than steaming it?
Wendy Polisi says
You can cook it that way! I sometimes do if I am short on time.
Mary says
I would love to perfect this in the Insta-pot - you can toast in that also - anybody use it and get perfect quinoa?
Jenny says
This was amazing. Thanks so much!
Tara Pittman says
The rinsing part is vital as I discovered the first time I made quinoa. I did not rinse it and it tasted so gross.
Sarah Bailey says
Do you know I have never tried quinoa, both making and eating. But I may just have to change that and follow these tips thank you.
Tracy @ Ascending Butterfly says
i had a Vegan co-worker ages ago who was definitely obsessed with Quinoa and she also preferred using broth to water.
Jenn @ EngineerMommy says
This is a great overview on how to best prepare quinoa. I love the flavor and texture of quinoa but I have always thought it was hard to make a perfect batch. I will try your method next time.
Tiffany Haywood says
I will be saving this post for sure. I have never attempted cooking Quinoa simply because nearly every cooking show makes it seem like the Mt. Everest of dishes to get right. Perhaps they are wrong ?
Jennifer L says
One of the reasons why I dont cook quinoa is because it can be too dry or too soft. I'm going to try the 1:1:25 ratio and add a bit less water and lowering the flame a bit.
Kimberly says
Good to know the ratio. I too do not care for mushy quinoa. Another super easy way to make quinoa is in the oven. I put the quinoa and broth in a glass baking dish and cover tightly with foil. Bake at 350 F for about 40 minutes. Then take it out and let it sit (covered) for about 20 minutes more. Fluff and serve! Especially good and healthy with a can of black beans (drained and rinsed) and a diced up sweet potato added to the baking dish before cooking. This makes great burritos.
Rachel Catherine says
I love quinoa but I always find it heavy. I guess it’s like rice in that respect. I love buffalo quinoa bowl though!
LuAnn says
My husband is from the Philippines and grew up eating rice cooked in a rice cooker. We now use the rice cooker solely for cooking our quinoa! Definitely use the less liquid ratio and it comes out perfectly,
Thank you Wendy. Life changer!
Megan says
The article says 1:1.75 ratio, the recipe has 1:1.25 - which is it?
Wendy Polisi says
Hi Megan, If you read, there are two different methods depending on how much time you have. My preferred method is the one that uses less water, but you can use more if you are short on time.