How to Cook Quinoa
Updated: Feb. 02, 2023
Do you love this protein-rich superfood? We'll teach you how to cook quinoa so it turns out light and fluffy.
What’s not to love about quinoa? This super grain is not only nutty and textured, but it’s also a nutritional powerhouse and is a great way to get protein into a plant-based diet. It makes an incredible base for healthy dinner bowls, filling breakfasts and fun salads. Plus, learning how to cook quinoa is easy!
How Much Quinoa Does 1 Cup Make?
Because the grain triples in size as it cooks, one cup of raw quinoa should yield about three cups of cooked quinoa. It’ll keep for three to five days in the fridge, or in the freezer for up to two months.
How to Wash Quinoa
Quinoa should always be washed before cooking. This extra step will removes the saponin (quinoa’s natural coating), which not only tastes bitter but also prevents the grain from expanding as it cooks. If the packaging for your quinoa says it’s already been pre-washed, washing it again will be up to your own personal preferences.
To wash quinoa, simply rinse the grains in a fine mesh sieve under cold, running water. Using a fine mesh sieve is vital for making sure your seeds won’t fall through the holes. If you don’t have one on hand, you can get creative. Use a straining cloth—like a cheesecloth or nut milk bag—by placing the quinoa on the cloth, wrapping the cloth around the seeds and then rinsing it under cold water. Squeeze any remaining water out and you’re all done. Another alternative is using a clean coffee filter!
How Do You Make Quinoa Taste Better?
Rinsing quinoa will take care of that bitter taste, but adding more flavor to the grain takes a few extra steps.
One way to make it taste better is by toasting your quinoa after rinsing. This will help deepen its flavor. To do so, just add the quinoa to a large nonstick skillet and cook over medium heat, shaking the pan from time to time. You’ll know it’s done when it starts to make popping sounds.
Another great way to add flavor to your quinoa is by using vegetable or chicken broth instead of water. You could also add spices and seasonings to the cooking liquid, or toss the cooked quinoa with dressing while it’s still warm.
How to Cook Quinoa
You can cook quinoa in a rice cooker (or the Instant Pot), but the best way to cook quinoa is actually on the stovetop. Start your quinoa in simmering water to kick-start its blooming and unraveling phase, making it fluffier than you thought possible.
Ingredients
- 2 cups water (or homemade broth, if preferred)
- 1 cup quinoa, rinsed
Yield: about 3 cups
Directions
Step 1: Simmer the liquid first
Unlike rice, you don’t start quinoa in cold liquid. You don’t want it to absorb any cold water and throw off the water-to-grain ratio, or it will taste soggy. So bring your water or broth to a simmer before stirring in the quinoa. Then, let the mixture come back up to a simmer.
Step 2: Cover and cook
Once the mixture is simmering, reduce the heat to low, cover it and let it cook for 15 minutes. Resist the urge to open the lid and check on the progress! Releasing the steam too early can dry out the quinoa.
Step 3: Let it sit
Here’s the most critical step if you want fluffy quinoa: practice a little patience before you eat it. I know you want to dig right in, but take the pot off the heat and let it sit (covered) for an additional 20 minutes. The cooked quinoa will continue to release steam during this time, which will ensure your grains are light and airy.
Step 4: Fluff with a fork and enjoy!
Don’t use a spoon or spatula. Using a regular old fork to fluff the quinoa keeps the individual grains separate instead of mashing them together.
Once it’s fluffed, serve it up in one of these healthy quinoa recipes and enjoy!
Summer Salad by the Lake
I came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California For another salad recipe with quinoa, try out this baked salad recipe.
Orange-Pistachio Quinoa Salad
Add this fresh and healthy quinoa salad to your dinner spread. Its citrusy, nutty taste is simply delicious. —Jean Greenfield, San Anselmo, California New to quinoa? Here's everything you need to know.
Quinoa-Pear Breakfast Bake
My husband and I enjoy quinoa, so I created this healthy pear breakfast bake for our Sunday brunch. The quinoa is a nice change of pace from oatmeal. —Sue Gronholz, Beaver Dam, Wisconsin
Cumin Quinoa Patties
These easy burgers taste amazing, and the quinoa gives them a hearty texture. They’re a delicious (and healthy!) vegetarian option that you really have to try. Pan frying them adds a perfect crunch that takes them to the next level. You can make the mixture ahead of time. It freezes very well. Enjoy! —Beth Klein, Arlington, Virginia Try these healthy canned bean recipes, too.
Kale Quinoa Salad
Here's a healthy side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can't be beat! —Lisa Warren, Washington, DC If this is your first time cooking quinoa, don't worry; here's a quick guide on how to cook quinoa.
Quinoa, Fresh Fig and Honey-Balsamic Parfait
This healthy quinoa yogurt parfait is special to me because of its wholesome ingredients. Quinoa is gluten-free, which is good for those who have food allergies, like my daughter. And I love fresh ripe figs when they are in season. Enjoy this for breakfast or dessert. —Dawn Hutchins, St. Johns, Florida
Vegan Quinoa Salad
Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this healthy vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Discover more of our favorite vegan recipes.
Skinny Quinoa Veggie Dip
Don’t let the name fool you. This good-for-you recipe may appeal to an athlete in training, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. —Jennifer Gizzi, Green Bay, Wisconsin
BLT Quinoa Bowls
I absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out healthy quinoa bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! —Elisabeth Larsen, Pleasant Grove, Utah
Apple-Cinnamon Quinoa Pancakes
My daughter and daughter-in-law got me hooked on quinoa. I dressed up a regular pancake recipe to create these delicious apple-cinnamon breakfast treats. The shredded apple remains slightly crunchy with the short cooking time, and it nicely complements the chewy texture of the quinoa. —Sue Gronholz, Beaver Dam, Wisconsin
Chickpea Tortilla Soup
This vegan tortilla soup recipe is healthy, filling and family-friendly! We love how hearty and flavorful it is. We like to play around with the different toppings we add each time it's served. —Julie Peterson, Crofton, Maryland (Aside from quinoa, here are other healthy pantry staples to stock up on.)
Quinoa with Peas and Onion
Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
Quinoa-Stuffed Squash Boats
My colorful “boats” with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don't eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin
Curried Quinoa Salad
Quinoa is such a fantastic salad base—it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. —Shannon Dobos, Calgary, Alberta
Apple Quinoa Spoon Bread
My cousin is a strict vegetarian, so creating satisfying veggie dishes is my yearly challenge. This spoon bread can act as an amazing Thanksgiving side, but the addition of hearty, healthy quinoa and vegetables make it a well-rounded casserole. Pair it with a seasonal salad to make a filling vegetarian meal. —Christine Wendland, Browns Mills, New Jersey
Chicken Quinoa Salad
We pile our favorite gyro fixin’s into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It’s a must here, too. —Leah Lyon, Ada, Oklahoma
Spiced Blueberry Quinoa
I took up eating quinoa when I found out how much protein it has. This is really an easy dish to experiment with; my first version of the recipe was made with shredded apples instead of blueberries. It's just as delicious! —Shannon Copley, Upper Arlington, Ohio
Salmon & Feta Wilted Spinach Salad
A friend mentioned a Turkish salmon and couscous dish that sounded fantastic, so I started experimenting. I prefer this salad warm, but it's also tasty served cold. —Jeni Pittard, Statham, Georgia
California Quinoa
I’m always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. —Elizabeth Lubin, Huntington Beach, California
Vegan Tortilla Soup
Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Avocado & Garbanzo Bean Quinoa Salad
This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. —Elizabeth Bennett, Seattle, Washington
Quinoa & Black Bean Stuffed Peppers
If you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! —Cindy Reams, Philipsburg, PA
Apple & Sweet Potato Quinoa
When feeding three hungry boys, I rely on quick, filling and tasty meals. The guys aren’t big quinoa fans, but the sweet potatoes and apples won them over. —Cheryl Beadle, Plymouth, Michigan
Strawberry-Quinoa Spinach Salad
We make quinoa with spinach and strawberries year-round, but it's most fun when we go to the farmers market to get the season’s first berries. —Sarah Johnson, Indianapolis, Indiana
Confetti Quinoa
If you have never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. —Kim Ciepluch, Kenosha, Wisconsin
Pea Soup with Quinoa
This soup is low in fat, high in fiber, and has a fantastically fresh flavor and wonderful texture. Best of all, it’s so simple to make. —Jane Hacker Milwaukee, Wisconsin
Spicy Coconut Shrimp with Quinoa
Help yourself to a plate full—generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. —Keri Whitney, Castro Valley, California
Brussels Sprouts & Quinoa Salad
With Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. —Cameron Stell, Los Angeles, California
Quinoa Unstuffed Peppers
This deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer is stocked with single-serve portions to take to work. —Rebecca Ende, Phoenix, New York
Quinoa with Roasted Vegetables
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. —Sonali Ruder, New York, New York
Colorful Quinoa Salad
My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario
Loaded Quinoa Breakfast Bowl
After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying but also anti-inflammatory and highly nutritious. —Chantale Michaud, Guelph, Ontario
Black Bean & Corn Quinoa
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
Quinoa Tabbouleh
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! —Jennifer Klann, Corbett, Oregon
Ginger Chicken and Quinoa Stew
This Asian-inspired one-pot chicken dinner is healthy and tasty. You can serve it hot, cold or at room temperature. —Doris Kwon, Newport Coast, California
Chicken Quinoa Bowls with Balsamic Dressing
I love this recipe because its simplicity allows me to spend time with my family while not sacrificing taste or nutrition. Plus the fresh spring flavors really shine through! —Allyson Meyler, Greensboro, North Carolina
Curried Chicken Skillet
This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Warm Squash & Quinoa Salad
Whenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. —Carly Taylor, Libertyville, Illinois
Lemon Cranberry Quinoa Salad
As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. —Mary Shenk, DeKalb, Illinois
Quinoa Tabbouleh Salad
In our new cookbook “The Kitchen Decoded,” we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. —Logan Levant, Los Angeles, California
