Sharing the best method for how to cook quinoa so it turns out light and fluffy every single time! It cooks up in 20 minutes and can be used in a variety of different recipes.
If you’ve been a follower of EBF for awhile now I’m sure you know that I’m a huge quinoa lover. I love making it to use in salads (my easy quinoa salad is the best), as a thicker for soups (this quinoa vegetable soup is my latest obsession) and even casseroles (you have to try this cheesy broccoli quinoa casserole.
It’s such a versatile little seed. Yes, it’s a seed. I know it seems like a grain, but it’s actually a pseudocereal.
That said, I know some of you are new to quinoa, so I wanted to share my foolproof method for how to cook quinoa perfectly every time!
What is Quinoa?
If you’re new to quinoa, let’s start with the basics. Like I mentioned above, quinoa is technically a seed, but it is prepared similarly to grains like rice and barley.
It is a staple in South American cuisine and has gained popularity in North America over the years. In terms of taste, quinoa has a mild, nutty, earthy taste similar to brown rice.
Quinoa is often considered a superfood and for good reason. Here’s why:
- A good source of plant-based protein – one cup has 8 grams, the same amount that is in a cup of whole milk!
- A complete protein, which means it has all nine essential amino acids including lysine… a rare find when it comes to plant-based foods
- High in fiber – one cup of cooked quinoa has 5 grams of fiber. There are a ton of health benefits of a fiber-rich diet including healthy digestion, prevention of heart disease, lower cholesterol levels and better controlled blood sugar levels. Fiber also helps to keep you feeling full, which can help with weight loss.
- Rich in vitamins – quinoa is a good source of B vitamins (over 10% of the RDA for vitamins B1, B2 and B6), vitamin E and a variety of antioxidants.
- Rich in minerals – quinoa is a good source of minerals including manganese, phosphorus, copper, folate, iron, magnesium, and zinc.
- Naturally gluten free, making it great for anyone who is celiac or needing to avoid gluten in their diet.
Learn more about the health benefits of quinoa here.
Ingredients Needed
You only need three simple ingredients to make perfectly fluffy quinoa:
- quinoa – use any color quinoa (white, red, black, or tricolor), depending on your preference or what you have on hand. I love the Ancient Harvest brand.
- water or vegetable broth – cooking quinoa in vegetable broth instead of water adds extra flavor, but water works perfectly fine.
- sea salt – enhances the natural nuttiness of the quinoa.
Flavor Variations
- Spice it up: Throw in some garlic powder, smoked paprika, red pepper flakes or cumin while it cooks. It’s an easy way to make your quinoa pop with flavor.
- Citrus boost: Add a squeeze of fresh lemon or lime juice after it’s done cooking, or toss a little zest into the water before simmering. It’s bright, fresh, and just so good.
- Add herbs: Toss in a bay leaf, fresh parsley, rosemary or thyme as it cooks. Little touches like this make a big impact.
- Drizzle some olive oil: Stir in a splash of olive oil once it’s done. It adds a little richness and makes the quinoa feel extra special.
- Cheesy vibes: Mix in a spoonful of grated parmesan or nutritional yeast if you’re in the mood for something savory.
How to Cook Quinoa on the Stove
Step 1: Rinse and drain quinoa in a fine mesh strainer.
Step 2: Place quinoa, water and salt into a medium saucepan. Bring the mixture to a boil.
Step 3: Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes.
Step 4: Remove from heat after 15 minutes and let sit covered for about 5 minutes. Remove lid and fluff with a fork, then transfer quinoa to a large bowl to cool. Serve as desired.
Brittany’s Tips!
- Toast the quinoa before cooking: I didn’t include this in my recipe because I rarely toast my quinoa unless a recipe calls for toasting, but it is a good way to bring out the oil and nuttiness of the quinoa, adding a depth of flavor. To toast quinoa simply rinse and drain well, then add the quinoa to your dry pot over medium heat and sauté the quinoa, stirring constantly for about 5 minutes or until the quinoa is aromatic. Then add your water and salt and continue to cook.
- Cook the quinoa in broth instead of water – You’ll use the same amount, but the flavor of the broth will add a depth of flavor to the cooked quinoa. You can use vegetable broth, chicken, beef or even bone broth.
- Let sit after cooking: When your quinoa is done cooking, remove it from the heat, but keep it covered and let it sit for a few minutes. I find that this helps to soak up any excess liquid and allows the quinoa to firm up slightly, preventing it from becoming mushy.
How to Use Quinoa
Once you’ve cooked your quinoa there are SO many ways to use it! I love meal prepping quinoa and using it in a variety of ways throughout the week. Here are some of my favorites:
How to Store Quinoa
- In the fridge: Let the quinoa cool completely, then transfer it to an airtight container. Store in the fridge for up to 5 days. Perfect for meal prep!
- In the freezer: You can definitely freeze cooked quinoa for longer storage. Just let it cool completely then place it in a freezer-safe container and store for up to 1 month. To thaw, place it in the fridge overnight.
- Reheating: Warm quinoa on the stovetop over low heat with a splash of water or broth to keep it from drying out, or microwave in short intervals, stirring in between.
Frequently Asked Questions
Many recipes call for 2 cups of water for every cup of quinoa, but I use 1 3/4 cups water for every cup of quinoa. I find that it’s the perfect amount of liquid so the quinoa doesn’t end up wet and mushy or dry.
Yes! Quinoa is generally healthier than white rice, as it’s higher in protein, fiber, and essential nutrients like iron and magnesium. Compared to brown rice, quinoa still has more protein and fewer carbs, but they’re nutritionally similar since brown rice is also a whole grain.
White, red, black, tri-color, or sprouted quinoa are all great options. White quinoa is the most common, has a mild flavor, and cooks up fluffy. Red and black quinoa are chewier and work well in salads or for adding color to dishes. Sprouted quinoa is easier to digest and more nutrient-dense. My go-to is white quinoa and my favorite brand is Ancient Harvest.
Rinsing quinoa removes its natural coating, called saponin, which can taste bitter. While it’s not absolutely necessary, rinsing is a good idea if you want a milder flavor. If you skip it, just know your quinoa might have a slightly earthy taste. Use a fine mesh strainer to rinse until the water runs clear.
Absolutely. Using a rice cooker to make quinoa is easy, and if you make a lot of rice (or other grains) a rice cooker is a handy kitchen appliance to have. I use this one from Zojirushi that I love. For a less expensive option, the Aroma 4-cup Digital Rice Cooker is a good choice.
When using a rice cooker to make quinoa, use the same ratio of quinoa and water as when cooking on the stovetop: 1 cup quinoa to 1 ¾ cups water. Rinse and drain the quinoa using a fine mesh strainer. Place the quinoa, water, and ¼ teaspoon salt into the rice cooker. Stir, close the lid, and then set the rice cooker to the “white rice” setting. The rice cooker will automatically shut off when the quinoa is done. Let the quinoa sit for a few minutes to absorb any extra moisture, then open the lid, fluff, and serve.
More Quinoa Recipes to Try:
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Rinse and drain quinoa in a fine mesh strainer.
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Place quinoa, water and salt into a medium saucepan and bring the mixture to a boil. Once boiling, reduce heat to simmer, cover and let cook for 15 minutes.
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Remove from heat after 15 minutes and let sit covered for about 5 minutes to let it soak up any remaining liquid. Remove lid and fluff with a fork, then transfer quinoa to a large bowl to cool. Adding toppings before serving or use in any recipes that call for cooked quinoa.
- Storage: Once cooled, place quinoa in an airtight container and store in the fridge for up to 5 days or in the freezer for about 1 month.
Serving: 1cup | Calories: 222kcal | Carbohydrates: 39g | Protein: 8g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 13mg | Fiber: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on March 29,2021 and republished on January 16, 2025.
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