There was a time when I thought I hated quinoa; that its chewy and almost-crunchy texture just wasn’t for me. Over the years, however, I’ve experimented to find the perfect quinoa-to-water ratio and cooking time for the foolproof method of how to cook quinoa that actually turns out soft and fluffy every single time.
If you like pillow soft quinoa, this quinoa recipe is for you!
Table of Contents
Yes, today’s how to cook quinoa recipe might not be the most interesting recipe ever posted… but it’s the base for a few other more exciting recipes I hope to post soon: breakfast quinoa, quinoa chocolate chip cookies, and quinoa pancakes.
EDIT: The Breakfast Quinoa and Quinoa Chocolate Chip Cookies are now both up on the blog!
This basic quinoa recipe can be eaten on its own as a simple side dish, or spice it up by stirring in a little garlic powder and oregano, tossing it into a stir fry, adding a spoonful of tahini or some tomato sauce. Let your imagination run wild.
You can even use it for my favorite Quinoa Pizza Bites!
Do you have any favorite quinoa recipes? I still have a ton more quinoa recipes that I still need to publish on the blog, so be on the lookout for more healthy quinoa recipes to be posted in the near future.
Also, in your comments please feel free to leave links to your own favorite quinoa recipes if you wish.
How To Cook Quinoa
Ingredients
- 1/2 cup raw quinoa (80g)
- 1/4 tsp salt – optional
- 1 2/3 cup water
- optional 2 tsp oil
Instructions
- How to cook quinoa: In a strainer, rinse quinoa and drain. Bring a small pot with the 1 2/3 cup water to a boil, then add the quinoa and all optional ingredients. Lower the heat to the lowest simmer, and cover. Simmer for 40 minutes, covered, then do not open the lid but turn off the heat completely. Let sit an additional 20 minutes, covered. After this time, the quinoa should be light and fluffy. If it's still too liquidy for some reason, simply turn the heat back on and stir for a few minutes until fluffy.NOTE: When found in nature, quinoa has a coating of bitter-tasting saponins. These occur naturally in the quinoa to prevent insects from eating the plant. Most packaged quinoa will be pre-washed; however it is always a good idea to wash the quinoa again just in case.View Quinoa Nutrition Facts
Notes
Edit: How To Make Quinoa – The Quick Way!
- 1 cup raw quinoa (160g)
- 3/4 tsp salt
- 2 1/2 cups water
Instructions: In a strainer, rinse quinoa well. Drain. Now combine the raw quinoa with the other ingredients and bring to a boil uncovered. When it starts to boil, cover and simmer (or cook on low if your “simmer” is too gentle like mine is) 20 minutes or until the water is absorbed and quinoa is light and fluffy.
More Healthy Savory Recipes
Or this Cauliflower Pizza Crust
When I lived in Asia, I learned to swirl the grain in the pot (in that case rice, but I use it for all grains) and use my fingers to swish it through the water, then slowly tip the pot and pour the excess water out. Then I repeat the rinse. The grains that float on the surface of the water are no good and they get tossed when you pour the water out.
For quinoa, I often make it as I do brown rice – measure and wash the quinoa in a separate bowl, then fry minced garlic and/or onion in olive oil before adding the grain. I add some bouillon and stir fry it until all the water is absorbed. Then I add basil and the measure of water (I do 3 cups to one, but 2 1/2 is good enough), and finish cooking it as you do.
Hi, Katie! You said to share my favorite quinoa recipe. This is my new favorite breakfast! Quinoa and Steel Cut Oats! http://www.whiteleycreek.com/queen_of_the_meadow_bloom/2011/10/quinoa-and-steel-cut-oats.html?vm=r
I add a little sucanat to mine while cooking and serve with a little coconut or almond milk! So good! My husband and kids really like it, too!
I love your website and have told many friends about you! Thank you!
aw thanks, Ginny!
My biggest problem with cooking quinoa is rinsing it! I use a mesh strainer, and some always gets stuck in the rim of the strainer when I dump it out. I try and try to get it all out, but then some gets left in, dries, and falls out next time I pull out the strainer. Not world-ending problem by any means, but annoying!
If I will be making a sauce to go with it, I use the same recipe you do EXCEPT, I only simmer until the water is just below the quinoa and then shut it off and let it sit (covered) for about 5 min to allow it to just absorb the last of the water. I cook rice thius way ‘as well. If I am cooking it to go with something that has no sauce, I will use veggie stock instead of water.
My favorite recipe is a much changed version of a Thai quinoa – cook quinoa with 1/2 veggie stock and 1/2 coconut milk instead of water. Saute green onions, garlic, tofu and green peas. Add some ginger, shoyu (or soy sauce) and lime juice at the end. Mix saute and quinoa together.
Can’t wait for your quinoa cookie recipe!!
I love quinoa! I look forward to your future recipes using it, especially the chocolate chip cookies!
I love quinoa. Between that and oats, it’s hard to choose which one is my favorite of the two!
I have this quinoa vegan mac and cheese that I adore. It’s pretty much a weekly staple over here.
Where do you get quinoa Mac and cheese? I’d like to try that!
I just make it myself 🙂 the recipes on my blog!
Thanks!! Going to look for it now!
I would make it by scratch. 1 cup of QUINOA to 2 1/2 cup of water in microwave for 25 minutes add milk and cheese microwave what ever your recipe says for minutes.
Quinoa is amazing! I have added it to fruit salads and it makes a great side with fish! I always cook it in vegetable stock if using it for a savoury dish though, as it adds a lot of flavour 🙂
LOVE it!!! I love mixing it with kale & black beans… can change seasonings on it & eat it all the time.
I love me some keen-wah. It’s like rice’s sophisticated older brother. It cooks quickly, has tons of protein and iron. But ditto on the “Make Sure to Rinse”. I have TOTALLY ruined dishes by not rinsing my quinoa. One main dish quinoa recipe I like is simple … involves sauteing some chickpeas and garlic in olive oil, pouring over the cooked quinoa along with the juice of one lemon and a generous amount of parsley. So good. If you are ever in Chicago or Washington DC, check out The Protein Bar – they are a quick serve restaurant that uses quinoa as the base for their meal bowls. Love.
I LOVE quinoa! I enjoy the taste plus the numerous nutritional benefits. My first experience with quinoa was this recipe. http://skinnyms.com/skinny-quinoa-with-black-beans/ . Its perfect with the varied flavors, quick one-pot cooking, and its vegetarian. I am really looking forward to the other quinoa recipes you’ll be creating! 🙂