How To Cook Quinoa
This simple method for how to cook quinoa gives you light, fluffy grains with a naturally nutty flavor. Use it as a side dish, or build it into grain bowls, salads, or stir-fries.
Ingredient Notes & Substitutions
- Quinoa: Use white, red, black, or tricoloured quinoa. White quinoa has the mildest flavor and softest texture, while red and black quinoa are slightly firmer and nuttier. They all cook using the same method.
- Vegetable stock or water: Cooking quinoa in vegetable stock adds extra flavor. If using water, be sure to season well with salt.
- Sea salt: If using vegetable stock, you can still add two pinches of sea salt unless the stock is already quite salty. If using water, add two pinches during cooking, then taste and adjust the seasoning once the quinoa is done.
Chef Tips
Rinse the quinoa thoroughly: This removes saponin, a natural coating that can leave a bitter taste if it’s not washed off.
Don’t skip the resting step: After cooking, let the quinoa sit covered for 5 minutes off the heat. This allows the steam to finish cooking the grains evenly and improves the texture.
Fluff with a fork, not a spoon: A fork separates the grains gently without mashing them, giving you that perfect light finish.
Storage and Leftovers
Refrigerate: Let the quinoa cool completely before storing. Keep in an airtight container in the fridge for up to 3 days.
Freeze: Quinoa freezes well. Portion into containers or bags and freeze for up to 3 months. Defrost in the fridge overnight or reheat straight from frozen.
Reheat: Warm in the microwave or in a pan with a splash of water or stock. Stir occasionally until heated through.
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- Corned Beef and Rice
- Homemade Tzatziki Sauce
- Mixed Bean Chili
- Seared Tuna with Quinoa & Stir-Fried Vegetables
How To Cook Quinoa
Equipment
- Fine Sieve
- Medium Pot
- Fork
Ingredients
- 1 cup / 6 ½ oz quiona
- 1 ½ cups / 12 ½ fl oz vegetable stock or water
- 2 pinches sea salt
Instructions
Rinse the Quinoa:
- Place the quinoa in a fine sieve and rinse thoroughly under cold running water for 30 seconds. This helps remove its natural bitterness.
Cook the Quinoa:
- In a medium pot, combine the rinsed quinoa, vegetable stock (or water), and sea salt.
- Bring to a boil over medium heat. Once boiling, reduce to a light simmer.
- Cover and cook for 12 to 15 minutes, or until all the liquid has been absorbed.
Rest and Fluff:
- Remove the pot from the heat and let the quinoa sit, covered, for 5 minutes.
- Uncover and fluff the quinoa with a fork.
Taste and Serve:
- Check for seasoning and serve.
Notes
- Flavor Tip: Cooking quinoa in stock adds more flavor than using plain water.
- Rinsing Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating (saponin), which can cause a bitter taste.
- Storage: Store cooked quinoa in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
