How To Cook Quinoa
Learn how to cook quinoa on the stove with this simple, reliable method for fluffy quinoa every time. This recipe uses a proven quinoa-to-water ratio and works with white, red, and tri-color quinoa.
Servings: 3 cups
Calories: 104kcal
Equipment
- measuring cup and spoon
- fine mesh sieve
- saucepan with lid
Ingredients
- 1 cup Uncooked Quinoa thoroughly rinsed
- 1 ¾ cups Water
- ¼ teaspoon Salt optional
Instructions
- Add QUINOA, WATER, and (optional) SALT to a saucepan and stir to combine.
- Bring the mixture to a boil over medium-high heat.
- Cover, reduce the heat to low, and simmer for 15 minutes.
- Remove from heat and let rest, covered, for 5 minutes.
- Fluff with a fork and enjoy.
- To store, cool completely and refrigerate in an airtight container for up to 5 days.
Notes
Don't skip the rinse. If your quinoa is not labeled pre-rinsed, or if you buy it in bulk, rinse and drain thoroughly before cooking. Quinoa has a natural coating called saponin that can leave behind a bitter or soapy flavor.
Don't rush the resting period. The 5-minute rest allows the remaining moisture to be absorbed, resulting in fluffier quinoa.
How to tell when quinoa is done. Properly cooked quinoa will look tender and show small spiral germ rings around the grains. There should be no excess liquid remaining in the pot.
Swap the water for broth. Replace the water with vegetable or chicken broth for extra flavor.
Freeze. Cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator or reheat in the microwave until warmed through.
Nutrition
Serving: 0.5cup | Calories: 104kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 102mg | Potassium: 160mg | Fiber: 2g | Vitamin A: 4IU | Calcium: 15mg | Iron: 1mg