Learn how to cook quinoa on the stovetop so it turns out light, fluffy, and tender every time. With a quick rinse, the right ratio of liquid, and a few minutes of resting, this naturally gluten-free seed makes an easy side dish or base for salads, bowls, and more.
Jessica’s Recipe Science
- Rinsing removes saponin, the naturally bitter coating on quinoa seeds, so the cooked quinoa tastes nutty instead of soapy.
- A 2-to-1 ratio of liquid to quinoa gives the seeds just enough water to absorb as they simmer, so they cook up fluffy instead of mushy.
- Resting the pot covered off the heat lets the trapped steam finish cooking the seeds, so the last of the liquid is absorbed, and the grains fluff apart easily.
Quinoa has found a special place in many kitchens over the years, and it’s no surprise. It cooks faster than many grains, works in sweet and savory dishes, and has a pleasant nutty, earthy flavor with a slight bitterness. Cooking it is straightforward, but there are a few prep steps you don’t want to skip before you even start.
What Is Quinoa?
Quinoa (pronounced “keen-wah”) is often called a grain, but it’s actually the seed of the Chenopodium quinoa plant. It’s classified as a pseudocereal, meaning you cook and eat it like a grain. Quinoa is originally from the Andes Mountains of South America, where it was called the “gold of the Incas.” It’s naturally gluten-free, which makes it a popular stand-in for rice, couscous, or bulgur. It’s also one of the gluten-free flours you can bake with.
Types of Quinoa
There are many varieties of quinoa, but the three you’re most likely to find are white (also called golden), red, and black. They cook the same way and taste similar, with a few subtle differences:
- White quinoa is the mildest and the least crunchy, with the fluffiest texture.
- Red quinoa is slightly crunchier, has a bit stronger flavor, and may take a little longer to cook. It holds its shape well in salads.
- Black quinoa has the strongest, nuttiest flavor of the three and takes the longest to cook.
You’ll also find tricolor quinoa, a mix of all three, which adds a pop of color to salads and bowls.
What Does Cooked Quinoa Look Like?
Perfectly cooked quinoa is fluffy, slightly translucent, and tender with a gentle bite. As the seeds cook, the germ separates and forms a tiny white curl or “tail” around each seed. When you see those little spirals and the liquid is absorbed, your quinoa is ready.
How to Cook Quinoa
Cooking quinoa is very similar to preparing rice because it uses the simmering method. Here are the key steps to making quinoa on the stovetop that’s light, fluffy, and tastes great.
Soak and Rinse
Quinoa seeds have a natural coating called saponin that tastes bitter. Cover the quinoa with cold water in a bowl and soak for 2 minutes to loosen the coating, then rinse it in a fine-mesh strainer under cool running water for 30 seconds. If the bag says the quinoa is prewashed, you can skip the soak, but still give it a quick rinse. Drain well and transfer to a pot.
Toast (Optional)
For a deeper, nuttier flavor, sauté the rinsed quinoa in a little oil over medium heat for a few minutes before adding the liquid.
Simmer
Add about 2 cups of liquid for every 1 cup of dry quinoa, plus some salt. Water works well, or use stock for more flavor. Bring to a boil, then cover the pan and reduce the heat to medium-low so the liquid simmers.
After 15 to 20 minutes, check whether all the liquid has been absorbed and the quinoa is translucent and tender. If not, keep it on low heat until the liquid is absorbed.
Rest and Fluff
Turn off the heat and let the quinoa sit, covered, for at least 5 minutes. This allows the last bits of water to be absorbed, and the steam trapped in the pot finishes cooking the seeds so they’re tender and translucent. Use a fork to separate and fluff the quinoa right before serving.
How Much Does 1 Cup of Quinoa Make?
Quinoa roughly triples in volume as it cooks, so 1 cup of dry quinoa yields about 3 cups cooked. That’s plenty for a side dish for four or a batch to use in meals throughout the week.
Ways to Use Cooked Quinoa
Quinoa is an easy stand-in for any grain. Serve it as a simple side, or try it in salads like quinoa tabbouleh, pilafs like cranberry almond quinoa, and one-pot dinners like Mexican-spiced vegetable quinoa. It also helps bind veggie burgers and meatballs, and works in scrambles, casseroles, soups, and pasta dishes.
More Quinoa Recipes
How To Cook Quinoa
Ingredients
- 1 cup quinoa
- 2 cups water
- ½ teaspoon kosher salt
Instructions
- Place quinoa in a medium-sized bowl and cover with cold water. Soak for 2 minutes.
- Transfer soaked quinoa to a fine-mesh strainer or seive. Rinse quinoa under cold running water for 30 seconds until water runs clear.
- Shake the sieve to remove excess water.
- Transfer to a medium-sized pot fitted with a lid.
- Add 2 cups of cold water and salt to the pot.
- Bring water to a boil over high heat.
- Once the water boils, immediately reduce heat to medium-low.
- Cover pot and simmer until quinoa absorbs all of the water and is tender, about 15 to 20 minutes. If the quinoa still looks wet, continue to cook, checking every 5 minutes.
- Turn off heat and let stand, covered 5 to 10 minutes. Fluff with a fork to separate the grains.
Equipment
Notes
- Toasting Option: Once quinoa is rinsed, it can be sauteed in 2 tablespoons olive oil over medium heat for a few minutes before adding in water add salt. This will accentuate the slightly bitter and nutty flavors of the quinoa.
- Chicken, beef or vegetable stock or broth can be substituted for water to add more flavor the quinoa.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Frequently Asked Questions
Yes. Quinoa has a natural coating called saponin that tastes bitter. Even if the package says prewashed, a quick rinse under cold water helps minimize the bitterness.
Use about 2 cups of liquid for every 1 cup of dry quinoa. Simmer covered for 15 to 20 minutes, then let it rest, covered, for 5 minutes before fluffing.
Not technically. Quinoa is a seed, classified as a pseudocereal, but you cook and eat it like a grain.
Too much liquid or cooking too long can make quinoa mushy. Measure the 2 to 1 ratio carefully, keep the heat at a gentle simmer, and let it rest covered off the heat so the steam finishes the job.
Junne says
I think this will be delicious with my lentil dish
Jessica Gavin says
Agreed!I just made quinoa yesterday and it pairs well with various dishes. Let me know if you make some!