How To Cook Quinoa Perfectly

I’m always looking for easy ways to get more fiber, protein, and nutrients in my day. Adding quinoa to my meals is one of my favorite ways to do just that. I’ve cooked quinoa so much that I’ve perfected my technique to make fluffy and flavorful quinoa every time. 

Even if you’re making quinoa for the first time, my step-by-step instructions will guarantee you have success. You may even be surprised by how simple and quick it is to make.

Quinoa: The Amazing Pseudograin 

Quinoa (pronounced KEEN-wah) is classified as a “pseudograin,” because it shares similar nutrients as cereal grains. However, it is not a grain but is technically a seed that comes from a plant in the amaranth family. There are several different types of quinoa including white quinoa, red quinoa, black quinoa, and tri-color quinoa.

Quinoa has a slightly nutty flavor and is naturally gluten-free and vegan. No matter the type, quinoa is a superfood source of vitamins and nutrients, as it is:

• a complete protein, meaning it contains all nine essential amino acids
• high in fiber
• a good source of B vitamins and minerals, including iron, calcium, manganese, magnesium, and copper

What’s Needed

• Quinoa – at the store, find quinoa near the grains packaged in a bag. Sometimes it’s also available in the bulk section
• Liquid – simply use water. Or, to add more flavor, use chicken broth, vegetable broth, or homemade bone broth. Sometimes I use a 50/50 mix of water and broth
• Strainer – you’ll need a fine-mesh strainer to rinse the quinoa. Rinsing removes quinoa’s natural coating, called saponin, which can make it taste bitter or soapy. However, if you purchase pre-rinsed quinoa, like Ancient Harvest Quinoa, rinsing is not necessary
• Saucepan – you’ll need a medium-large saucepan or small pot. I always use my Caraway pot and pans to cook quinoa

Find the ingredient list with exact measurements in the recipe card below.

How To Make Quinoa

1. Rinse: If not using pre-rinsed quinoa, use a fine mesh strainer to rinse the quinoa under running water until the water runs clear.
2. Simmer: Combine the quinoa seeds and liquid in a saucepan over medium-high heat. If desired, add a pinch of sea salt. Stir, then bring the liquid to a boil. Then, reduce the heat to a simmer, cover, and cook until the liquid absorbs. For perfectly fluffy quinoa, do not lift the pot to check on the water during this time!
3. Serve: Remove the pan from the heat, and let it rest for 5 minutes so the quinoa can continue to absorb the liquid. Then, fluff with a spoon, fork, or spatula, and enjoy!

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Serving Options

Quinoa is an incredibly versatile grain and works well as a side dish by itself or an ingredient in a variety of recipes. I love to use it in both sweet and savory dishes to add heartiness and plant-based protein.

Serve It Sweet

• As a cereal: Top a serving of cooked quinoa with berries, chopped nuts, a drizzle of maple syrup, a dollop of almond butter, and a splash of milk. I recommend using warm quinoa, similar to oatmeal.
• With granola: I look forward to breakfast when I have a batch of this cherry pecan granola with quinoa on hand.

Serve It Savory 

• As a side dish: I often use quinoa like brown rice, serving it on its own or topped with fresh herbs and veggies as a side dish for a variety of main courses.
• In casserole, soups, chilis, and mixed dishes: Try my 5-star Chipotle quinoa casserole and this family-friendly pizza quinoa casserole.
• Added to salads: My blueberry kale quinoa salad, Greek quinoa salad, chili lime black bean quinoa salad, harvest quinoa salad, and peach arugula quinoa salad are favorite options.

Looking for even more ways to use quinoa? Try my 16 healthy quinoa recipes. I try to make about one quinoa recipe per week, adding them to my healthy meal prep routine.

Best Way To Store

Store leftover cooked quinoa in an airtight container in the fridge for up to 3-5 days. Or, freeze it for up to 6 months. To serve, thaw in the fridge overnight.

To reheat frozen quinoa, remove it from the freezer and let it defrost overnight in the fridge. Add the quinoa and a splash of water to a small saucepan over medium heat until heated through, 4 to 5 minutes. Alternatively, heat leftovers in a microwave-safe bowl for 30 to 60 seconds or until warmed through.

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