Quinoa has become a kitchen favorite for good reason—it’s nutritious, versatile, and naturally gluten-free. But if you’ve ever ended up with clumpy or soggy quinoa, you know it’s not as simple as it seems. But, with the right ratio and a few easy techniques, you can achieve perfectly fluffy and delicious quinoa every time. Whether you’re meal prepping for the week, building a hearty salad, or swapping it in for rice, mastering how to cook quinoa will make it a go-to ingredient in your kitchen for healthy, adaptable meals.
Like buckwheat, quinoa is often mistaken for a grain, but it’s actually a seed derived from the Chenopodium plant. Cultivated for over 5,000 years, it was a staple crop of the Inca civilization. It's known for its resilience as it thrives in harsh conditions with minimal water, making it a sustainable crop in many regions today. It’s also celebrated as a complete protein, rich in fiber, magnesium, and antioxidants. Its nutty flavor and fluffy texture make it a versatile ingredient, perfect for everything from salads and bowls to soups and breakfast porridges.
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Types of quinoa
- White Quinoa: The most common variety. It has a mild, slightly nutty flavor, ideal for salads (like our Turmeric Couscous Salad), bowls, or as a side dish.
- Red Quinoa: Has a stronger, nuttier taste and a firmer texture than white quinoa. It holds its shape well, and is therefore perfect for cold salads or grain bowls.
- Black Quinoa: Earthy and slightly sweet with a crunchy texture. It takes a bit longer to cook than white or red quinoa.
- Tri-Color Quinoa: A blend of white, red, and black quinoa. Great for adding color to a variety of dishes.
Ingredients for cooking quinoa
- Quinoa: rinsed with cold water, in a mesh strainer.
- Salt: for seasoning.
- Water: to cook the quinoa.
- Butter: optional
See the recipe card at the end of this post for the ingredient quantities
Substitutions and additions
- Water: you can also cook the quinoa in broth for added flavor. You may need to add less salt, or not add salt at all if your broth contains sodium.
- Add other seasonings: add spices like cumin, turmeric, or paprika for extra flavor.
- Add some herbs: Add cilantro, parsley, dill, or fresh basil.
- Add a bay leaf, smashed garlic clove, or a sprig of thyme to the cooking water
Preparation
STEP 1: Rinse
Place the quinoa in a fine-mesh strainer and rinse it under cold water.
STEP 2: Cook
Cook quinoa for 15 minutes, then remove the pot from heat, leave it covered, and let it sit for 5 minutes.
STEP 3: Fluff
Uncover the pot and fluff the quinoa gently with a fork.
Top Tips
- For a nuttier flavor, toast the quinoa in the saucepan with a little olive oil for 2-3 minutes before adding water.
- Use 1 cup quinoa to 1 ¾ cups water (instead of 2 cups). Too much water makes quinoa soggy. Slightly less water keeps it light and fluffy.
- Avoid stirring when simmering since it releases starch and makes quinoa sticky.
- After the water is absorbed, remove from heat and let it sit, covered, for 5-10 minutes. This step allows steam to evenly distribute, making it fluffier.
- Make sure to use a for, not a spoon to fluff the grains. A spoon compresses the quinoa.
- After cooking, toss the quinoa in a dry skillet over medium heat for 3-5 minutes to give it a slightly crispy, nutty finish and to remove excess moisture—great for topping salads!
Frequently Asked Questions
Standard ratios are 1 cup of quinoa to 2 cups of water. For fluffier quinoa use 1 cup of quinoa and 1.75 cups of water (like in this recipe). Use 2.25 cups of water for a softer texture, perfect for porridge or casseroles.
Generally, 1 cup of dry quinoa makes about 3 cups of cooked quinoa. To get one cup cooked, you would need 1/3 cup dry quinoa and 2/3 cup of water.
Yes! Quinoa is coated in natural compounds called saponins. These can taste bitter or soapy if not rinsed off. Even though some quinoa is sold as “pre-rinsed,” a quick rinse won't hurt.
Serving suggestions
The quinoa is amazing mixed with these Healthy Turmeric Oven Roasted Vegetables or topped with our Super Easy Sautéed Chicken Thighs or these Stir-Fried Chicken Thighs. Pour some Mango Chili Sauce or some Cilantro Lime Tahini Sauce for extra flavor. It's also great in my Salmon and Quinoa Salad. Nutritious and perfect for meal prep!
Other how-to guides
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Recipe
How to Cook Quinoa
Ingredients
- 1 cup quinoa
- 1 3/4 cup water
- 1/2 teaspoon salt
Instructions
- Place the quinoa in a fine-mesh strainer and rinse under cold water for about 30 seconds. This removes the natural coating (saponin) that can make quinoa taste bitter.1 cup quinoa
- In a medium saucepan or pot with a lid, bring the water to a boil. Stir the rinsed quinoa into the boiling water. Add salt. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the water is absorbed.1 3/4 cup water, 1/2 teaspoon salt
- Turn off the heat and let the quinoa rest (with the lid on) for 5 minutes.
- Fluff the quinoa with a fork before serving.
Notes
- For a nuttier flavor, toast the quinoa in the saucepan with a little olive oil for 2-3 minutes before adding water.
- Use 1 cup quinoa to 1 ¾ cups water (instead of 2 cups). Too much water makes quinoa soggy. Slightly less water keeps it light and fluffy.
- Avoid stirring when simmering since it releases starch and makes quinoa sticky.
- After the water is absorbed, remove from heat and let it sit, covered, for 5-10 minutes. This step allows steam to evenly distribute, making it fluffier.
- Make sure to use a for, not a spoon to fluff the grains. A spoon compresses the quinoa.
- After cooking, toss the quinoa in a dry skillet over medium heat for 3-5 minutes to give it a slightly crispy, nutty finish and to remove excess moisture—great for topping salads!
- Storage: Cooked quinoa keeps well in the fridge for up to 5 days or can be frozen for up to 3 months.
- Make a large batch, divide into portions, and freeze in zip-top bags. To reheat, sprinkle with a little water and microwave or steam.
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