How to Cook Quinoa perfectly every time is super easy with these tips. Quinoa is a complete protein and perfect for meal prep.
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I love that quinoa is a complete protein, meaning it contains all 9 essential amino acids that the human body can not produce on its own. It contains about 8 grams of protein per cooked cup.
Today I am going to tell you everything I know about How To Cook Quinoa perfectly every time so it's not soggy or mushy.
I love using it in savory dishes like my curry quinoa, salad recipes like this quinoa spinach salad or sweet potato quinoa salad. But my all time favorite way to eat quinoa is in my protein "cereal" bowls like my quinoa breakfast bowl blackberry, protein breakfast bowl, quinoa breakfast bowl and my protein quinoa breakfast bowl strawberries and cream. I know you will love all those recipes so let's get started on How To Make Quinoa perfectly every time.
Why you will love this recipe
- Easy: How To Make Quinoa is really easy, you simply just wash the quinoa in a mesh strainer, put it into a pot with water, broth or milk, bring it to a boil and reduce the heat for 15 minutes with a lid.
- Meal Prep: Quinoa is a great meal prep ingredient, I like to prep plain quinoa so it's ready to go for sweet or savory dishes so let's get started on How To Make Quinoa.
- Sweet or Savory: Quinoa is great for sweet recipes like the blackberry quinoa breakfast bowl I mentioned above and equally great in savory dishes like the curry quinoa or quinoa spinach salad.
- Flavor: Quinoa has a really nice nutty flavor that compliments so many different kinds of dishes really well.
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities for How to cook Quinoa.
- Quinoa: Quinoa comes in multiple colors, white, red and black. You can also get a tri-color blend which is all 3 colors mixed together, I really like the tri-color mix a lot. 1 cup of dry quinoa will make about 3 cups of cooked quinoa.
- Liquid: Water, broth or milk all work great depending on what you are making the quinoa for.
Variations
- Water: Water is perfect when you want to keep it on hand for recipes but not sure what recipes yet because you can still flavor the quinoa once it's been cooked in water, this option is also great for cereal style bowls like my quinoa breakfast bowl.
- Broth: Broth is a great choice when you know you plan to make it for savory dishes.
- Milk: Broth is a great choice when you know you plan to make it for savory dishes. Milk is great when you want to make it into a porridge or in place of something like oatmeal.
How to cook Quinoa:
Step 1: Use a fine mesh strainer and wash the quinoa really well. This will help eliminate a bitter flavor that quinoa can have if it's not thoroughly washed. Optional, if you want a toasted flavor add the quinoa to the pot and toast it on medium heat for about 2-3 minutes before adding the liquid.
Step 2: Once the quinoa is in a pot with desired liquid choice, bring to a boil on medium heat, then reduce heat to low and place a lid on for 15 minutes. Leave the lid cracked open a tiny bit to allow steam to escape.
Step 3: Once done, remove from the heat, fluff with a fork gently and let sit for 10-15 minutes with lid still on.
Step 4: Enjoy or place in storage container for about 5 days in the fridge.
Expert Tips
- Ratio: Generally most people like a 2:1 ratio, 2 cups liquid to 1 cup quinoa. Personally I like a tiny bit less liquid, I like to use about 1 ¾ cups liquid to 1 cup quinoa. I like my quinoa to be like white rice (not sticky rice) all separated little tiny pieces that are not stuck together.
- Liquid: Use the less liquid option for when you plan to use the quinoa in recipes like soups, breakfast bowls or salads. Use the more liquid option for when you plan to use it in savory dishes and stir fry's.
- Storage: If you're not using the quinoa right away you should store it in a sealed container in the fridge up to 3-5 days.
- When it's done: The best way to tell if the quinoa is done besides setting a 15 minute timer is to look for the water to be completely absorbed and you should have fluffy quinoa not mushy as long as you followed everything exactly.
- Crunchy: If your quinoa is still crunchy and the water is absorbed then you didn't have enough liquid. Add a few more tablespoons or about ¼ cup more of liquid and continue cooking.
- Small Batches: I recommend only cooking 1 to 1 ½ cups of quinoa at a time for an average sized pot. If you cook too much at a time it could become mushy.
- Crack the Lid: To allow steam to escape and not have the quinoa boil over, leave the lid cracked open a tiny bit.
Recipe FAQs
In a sealed container in the fridge for 3-5 days.
Yes, place in a freezer safe bag and lay it flat so you have a thin layer. You can keep it frozen for up to 3 months. Thaw overnight in the fridge or on the counter for about 1 hour.
More Recipes With Quinoa
How to make Quinoa
Ingredients
- 1 cup dry quinoa (rinsed well, soak if desired- see notes)
- 1 ¾-2 cups water (water, broth or milk, see notes)
Instructions
- Prep: Rinse the quinoa in a fine mesh strainer. This will help eliminate a bitter flavor that quinoa can have if it's not thoroughly washed. If you choose to soak the quinoa first for better digestion place in a bowl with water and store in the fridge overnight.
- Add the rinsed quinoa to a pot, optional, if you want a toasted flavor toast it on medium heat for about 2-3 minutes before adding the liquid. Add desired amount of liquid and bring to a boil on medium heat.
- Turn the heat to low, place a lid on top and crack it open a tiny bit to allow steam to come out. On low heat let cook for 15 minutes. Can stir half way through but not required.
- Once done cooking, let cool, fluff with a fork and eat or store in a container in the fridge up to 5 days.
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