If you’re wondering how to cook quinoa, you’ve come to the right post! It can be a bit intimidating to cook at first, but with a few simple tips, you’ll be well on your way to creating the fluffiest and tastiest results every time! This nutritional powerhouse is a perfect addition to salads, stir-fries, breakfast dishes, and more.
Quinoa is a seed native to the Andes, but it’s no ordinary grain. It has a high protein content and contains all nine essential amino acids, making it a literal dream come true for vegetarians, vegans, and protein lovers alike.
It carries a nutty flavor profile with slightly earthy undertones, so it’s one of my favorite foods to incorporate into recipes like quinoa granola, quinoa porridge, quinoa soups, quinoa salads, and more. Pretty much anything I can put it in, I do!
Quinoa actually comes in three varieties — white, red, and black, each with its own texture and flavor. White quinoa, the most common and well-known type, has a light and fluffy texture. On the other hand, red and black quinoa are slightly denser with a chewier texture. We’ll be working with white quinoa today!
How to Cook Quinoa
Quinoa is incredibly easy to cook, and it all just comes down to the water quinoa ratio for cooking! You’ll need 1 part quinoa to 2 parts water (for example, 1 cup of quinoa and 2 cups of water, or 2 cups of quinoa and 4 cups of water).
Quinoa Flavoring Hacks!
For more flavor, use a broth (like vegetable or chicken) instead of water. You can also toast quinoa seeds before boiling them. Heat a touch of oil in a skillet, then cook the quinoa seeds for about 5 minutes until lightly browned. Thanks to the Maillard Reaction this will give it a nice, nutty, toasty flavor.
Step 1: Soak and Rinse
Unless the packet specifies that it’s pre-rinsed, you’ll want to soak the quinoa in cold water for a few minutes to remove saponins, which can make it taste bitter. Next, rinse the quinoa under cool water using a fine-mesh strainer for about 30 seconds. Let the water drain while you prepare the pot of water.
Step 2: Cook the Quinoa
Add 2 cups of liquid (water or broth) for every cup of quinoa to the pot, then bring the mixture to a boil. Once it’s boiling, add the drained quinoa, cover the pot, and reduce the heat to a simmer.
Let it cook for about 10-15 minutes. You’ll know the quinoa is done when all the liquid is absorbed, and the seeds have turned translucent and tender.
Step 3: Make it Fluffy
Turn off the heat, then I recommend letting the cooked quinoa sit with the cover on for a couple of minutes in the pot. This allows any residual water to be absorbed and the quinoa to finish cooking. After a few minutes, you can fluff the quinoa with a fork before serving!
Top Tips for Cooking Quinoa
- Rinse: Rinse your quinoa, even if the package states it’s pre-washed. There are certain substances in the coating of quinoa, called saponins, that can impart a bitter flavor and are toxic at high levels. Rinsing helps remove any residual saponins and ensures your quinoa is as delicious as possible.
- Measure: There is nothing worse than ending up with crunchy or mushy quinoa (I think we’ve all been there)! Make sure to accurately measure at a 2:1 water-to-quinoa ratio for the best results.
Flavor Enhancing Ideas
Quinoa is very similar to tofu in that it’s great at absorbing the flavors you add to it. Here are some flavor enhancers to try for your next batches:
- Herbs and spices: Mix in fresh parsley or cilantro at the end to add an herbaceous element. You can even add spices like cumin and turmeric during the cooking process!
- Citrus: Try adding lemon or lime zest to add a bright, citrusy flavor to your quinoa.
- Veggies: Sauté some onions, garlic, peppers, or any other veggies and mix them in with your cooked quinoa for an extra layer of flavor.
- Dressings and sauces: Toss cooked quinoa in your favorite dressing or sauce for a flavor-packed side or main dish.
- Broth: Cook the quinoa in vegetable broth instead of water for more depth.
- Toast the seeds: You can toast the quinoa seeds before boiling them. Heat a touch of oil in a skillet, then cook the quinoa seeds for about 5 minutes until lightly browned. Thanks to the Maillard Reaction, this will give it a nutty and toasty taste!
FAQs for Making Quinoa
The ideal ratio of quinoa to water (or broth) is 1:2. In other words, for every cup of quinoa, you’ll need two cups of water or another cooking liquid.
You’ll know your quinoa is fully cooked when the seeds turn a translucent hue and are tender. Additionally, the water should be fully absorbed, and you’ll see a little white ring around the seed (also called the germ).
Absolutely! You can cook quinoa in a rice cooker using the same 1:2 quinoa-to-water ratio. Just turn it on and let the rice cooker do its thing!
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
Instructions
- Rinse: Unless the packet specifies that it's pre-rinsed, you’ll want to soak the quinoa in cold water for a few minutes to remove the outer shell. Next, rinse the quinoa under cool water using a fine-mesh strainer for about 30 seconds. Let the water drain while you prepare the pot of water.
- Boil: Add 2 cups of liquid (water or broth) for every cup of quinoa to the pot, then bring the mixture to a boil. Once it’s boiling, add the drained quinoa, cover the pot, and reduce the heat to a simmer.
- Simmer: Let it cook for about 10-15 minutes. You’ll know the quinoa is done when all the liquid is absorbed, and the seeds have turned translucent and tender.
- Fluff: Turn off the heat, then I recommend letting the cooked quinoa sit with the cover on for a couple of minutes in the pot. This allows any residual water to be absorbed and the quinoa to finish cooking. After a few minutes, you can fluff the quinoa with a fork before serving!
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