How To Cook Quinoa (and 20 Quinoa Recipes)
Learn the simple stovetop method for fluffy quinoa with separate, tender grains. Then use the batch in bowls, salads, soups, breakfasts, and easy dinners all week.
- Total time
- 20 min
- Yield
- 4 servings, about 3 cups cooked quinoa
- Difficulty
- Easy
Prep 5mCook 15mWhole Grain
Quinoa is a small seed that cooks like a grain. It has a mild, nutty flavor and works well anywhere you might use rice, couscous, or bulgur.
The main trick is using a little less water than many packages suggest. A 1 cup quinoa to 1 3/4 cups water ratio gives you fluffy quinoa that is not soggy.
This basic pot of quinoa is a good make-ahead staple. Serve it warm as a side dish, chill it for salads, or turn it into one of the 20 recipe ideas in the editor’s note below.
01What you'll need
Ingredients
4 items · 4 servings, about 3 cups cooked quinoa
- 1 cup (170 g) uncooked white quinoa
- 1 3/4 cups water
- 1/4 teaspoon fine sea salt
- steps_placeholder
02How to make it
Step-by-step
1. Rinse the quinoa
Place the quinoa in a fine-mesh strainer. Rinse it under cool running water for 30 to 60 seconds, rubbing the grains gently with your fingers. This helps wash away saponin, a natural coating that can taste bitter.
2. Drain it well
Shake the strainer to remove as much water as you can. Good draining helps keep the final quinoa fluffy instead of wet.
3. Combine quinoa, water, and salt
Add the rinsed quinoa, water, and salt to a medium saucepan. Stir once so the quinoa is evenly spread across the bottom of the pan.
4. Bring it to a boil
Set the pan over medium-high heat and bring the water to a full boil. A full boil means bubbles are breaking all over the surface.
5. Cover and simmer
Reduce the heat to low, cover the pan, and cook for 15 minutes. A simmer is a gentle bubble, not a hard boil. Try not to lift the lid while it cooks.
6. Check for tenderness
After 15 minutes, the water should be absorbed and the quinoa should look slightly translucent, with little curled rings around the grains. If water remains, cover and cook for 2 more minutes.
7. Let it steam
Remove the covered pan from the heat. Let it sit for 10 minutes. This rest gives the grains time to finish steaming and firm up.
8. Fluff and serve
Remove the lid and fluff the quinoa with a fork. Taste and add a small pinch of salt if needed. Serve warm, or spread it on a plate to cool quickly for salads and meal prep.
03From our kitchen
Cook's tips
- Make-ahead: Cooked quinoa keeps well, so it is useful for meal prep. Cool it completely before storing.
- Storage: Refrigerate cooked quinoa in an airtight container for up to 5 days. For food safety, do not leave it at room temperature for more than 2 hours.
- Freezing: Freeze cooled quinoa in flat freezer bags or small containers for up to 2 months. Thaw overnight in the refrigerator or warm it from frozen with a splash of water.
- Water swap: Use low-sodium vegetable broth instead of water for more savory flavor. Keep the same 1 3/4 cup liquid amount.
- Quinoa swap: Red, black, and tricolor quinoa work with the same method, but they may take 2 to 5 minutes longer and have a slightly chewier texture.
- If it is mushy: You may have used too much water, skipped draining after rinsing, or boiled it too hard. Spread it on a baking sheet for a few minutes to let steam escape before serving.
Cook's note
20 quinoa recipes to make with this batch: quinoa tabbouleh with parsley and lemon; black bean quinoa bowls; quinoa fried “rice” with peas and egg; roasted sweet potato quinoa salad; Mediterranean quinoa with cucumber, tomato, and feta; quinoa chili; quinoa breakfast porridge with berries; spinach quinoa patties; stuffed peppers with quinoa and beans; quinoa taco salad; lemon herb quinoa side dish
04Frequently asked
Questions & answers
Do I have to rinse quinoa before cooking?
Rinsing is recommended. Quinoa has a natural coating called saponin that can taste bitter or soapy. Some brands are pre-rinsed, but a quick rinse still improves flavor.
What is the best quinoa-to-water ratio?
Use 1 cup quinoa to 1 3/4 cups water for fluffy stovetop quinoa. If you like very soft quinoa, use 2 cups water, but the texture will be wetter.
How much cooked quinoa does 1 cup dry quinoa make?
One cup of dry quinoa makes about 3 cups cooked quinoa. That is usually 4 side-dish servings or 2 to 3 larger bowl servings.
Can I cook quinoa in broth?
Yes. Replace the water with the same amount of broth. If the broth is salty, reduce or skip the added salt.
How do I reheat cooked quinoa?
Sprinkle it with a little water, cover, and microwave in short bursts until hot. You can also warm it in a small pan over low heat, stirring often.
05Per serving
Nutrition facts
Nutrition Facts
4 servings, about 3 cups cooked quinoa
Amount per serving
% Daily Value*
- Total Fat3 g
- 4%
- Saturated Fat0 g
- 0%
- Cholesterol0 mg
- 0%
- Sodium148 mg
- 6%
- Total Carbohydrate27 g
- 10%
- Dietary Fiber3 g
- 11%
- Total Sugars0 g
- Protein6 g
- 12%
- Vitamin D0 mcg
- 0%
- Calcium20 mg
- 2%
- Iron1.9 mg
- 11%
- Potassium239 mg
- 5%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
Whole GrainFeel-Good Lunch Ideas: Lemon-Tahini Chickpea Quinoa Bowls
These colorful quinoa bowls are built for the kind of lunch that feels fresh, filling, and easy to pack. Roasted chickpeas, crisp vegetables, avocado, and a creamy lemon-tahini dressing make each bowl balanced without a
Whole GrainQuinoa Power Bowl
This colorful quinoa power bowl layers fluffy quinoa, roasted vegetables, chickpeas, crunchy raw toppings, avocado, and a lemon-tahini sauce. It is filling, flexible, and easy to prep for weekday lunches.
Whole GrainBaked Oatmeal
This cozy baked oatmeal is soft in the middle, lightly crisp at the edges, and easy to slice for busy mornings. Mix it in one bowl, bake it in a square dish, and serve it warm with milk, yogurt, or fruit.
BreakfastHow To Make Hard Boiled Eggs
Hard boiled eggs are simple, but a few small choices make them easier to peel and more consistent. This stovetop method uses cold water, gentle heat, and an ice bath for firm whites and creamy yolks.