Make this nutty and fluffy quinoa your new favorite carb. It’s full of protein, fiber, and nutrients to help you conquer your day — and it’s just as easy to make as pasta!
What Is Quinoa?
Quinoa, pronounced “keen-wah”, is a type of grain-like seed that is often considered to be a healthier alternative to rice, potatoes, or pasta. Its texture is light and fluffy, yet the quinoa is filling. Plus, it’s loaded with protein, fiber, nine essential amino acids, minerals, and nutrients like folate, magnesium, manganese, and copper. Quinoa is even gluten-free!
This seed is thought to have originated in South America (specifically Peru and Bolivia). In fact, the Incas used to call quinoa “the mother grain” or “the mother of all grains.” Despite quinoa being around for thousands of years, it has only recently become a staple on everyday grocery lists.
How To Cook Quinoa
Whip up this superfood in a speedy 15 minutes on the stovetop. All you need is three simple ingredients and a couple kitchen tools to make it perfect.
- Rinse the quinoa: Rinse the quinoa under cold water, then drain all the excess water.
- Bring water to a boil: Bring two cups of water to a boil in a medium pot or saucepan. Add the rinsed quinoa, stir, cover the pot with a lid, and reduce the heat to low. Simmer for about 15 minutes or until the quinoa is tender.
- Rest the quinoa: Once the quinoa is done, fluff it with a fork. Then, let it rest in the covered pot for about five minutes and fluff again.
Tips for Making Quinoa
Getting quinoa perfectly right takes a tiny bit of know-how. Undercook quinoa, and it turns out hard and mealy. Overcook it, and it turns to mush. Follow these tips to ensure you nail quinoa on your first try.
- Rinse before cooking: Even though most brands of quinoa come pre-rinsed, make sure to give quinoa a quick rinse before cooking. Quinoa has a natural coating called “saponin” that has a bitter and soapy taste. Rinsing it under cold water in a small grains colander or a fine mesh sieve helps catch any saponin that was left behind. If you don’t have a strainer, use a cheesecloth, a French press, or the basket-style filter from your coffee maker.
- Use a flavorful liquid: Water is the go-to liquid for cooking quinoa, but to add more flavor, use beef, chicken, or veggie broth. Don’t hesitate to sprinkle in a dash of salt, herbs, etc.
- Cook until the water has evaporated: Once the quinoa has been simmering for 10-15 minutes, keep an eye out for the right moment to turn the heat off. The quinoa is done when it is tender, most or all of the water has absorbed, and the germ has separated from the seed.
- Add more flavor (optional): Elevate the flavor even more by stirring in chopped herbs, minced garlic, toasted nuts, or crumbled feta cheese.
Hot tip: In case you need to double or triple your recipe, remember that the quinoa to water ratio is 1:2 — one cup of dried quinoa per two cups of liquid.
Serving & Using Quinoa
Quinoa is surprisingly versatile — make a big batch and use it as a side dish, add it to a salad, or combine it with a few more ingredients to make a tasty main dish! Here are a few of our quinoa recipes you’re guaranteed to fall in love with.
- Side dish: Serve quinoa alongside baked cod with vegetables, creamy chicken and broccoli, or any other veggie and protein dish.
- Salad: Combine beets, goat cheese, and quinoa in this beet quinoa salad. Or, for the perfect bring-to-work lunch, mix eggs, avocado, and quinoa with ranch dressing in this superfood quinoa kale salad.
- Main dish: Skip the rice and make a taco or poke bowl with quinoa instead. Pile on all your favorite toppings! Or, toss the quinoa into chicken wild rice soup.
Hot tip: There are a few different types of quinoa (black quinoa, white quinoa, red quinoa, and tri-color quinoa). Each type has a slightly different taste, but is equally as delicious. For fun, choose the color that complements your dish the best!
Storing & Reheating Cooked Quinoa
In case you have leftover quinoa, follow these instructions on how to best store and reheat it. Use it for meal prep and/or as a side for a new dish.
- Refrigerator: Store cooked quinoa for up to a week in an airtight container in the fridge.
- Freezer: To store for up to six months, transfer the cooled quinoa into an airtight container or freezer safe bags. To make thawing and reheating easier, portion out the quinoa into 2-3 servings before freezing. Thaw the quinoa in the refrigerator overnight.
- Reheating: Warm up your leftover quinoa by pan-frying it with a dash of butter or a splash of olive oil.
More Easy Carb-y Sides
- Buckwheat — A nutty and earthy starchy seed
- Farro — A grain similar to barley
- Garlic Mashed Potatoes — Made with roasted garlic, potatoes, and luscious cream
- Basmati Rice — Classic white rice
Recipe
Ingredients
- 2 cups Water
- 1 cup Quinoa
- 1 tbsp Beef Better Than Bullion or Mrs. Dash seasoning
Instructions
- Bring two cups of water to a boil. In a fine-mesh strainer, rinse quinoa under cold water. Add the rinsed quinoa to the boiling water. Cover the pot, reduce the heat to low, and simmer until the quinoa is tender (about 15 minutes).
- Once the quinoa is done cooking, let it rest in the covered, hot saucepan. Fluff it up by stirring with a fork. Serve!
Not a well instructed recipe
I've never tried cooking it before, but do you know if it could be cooked in a rice maker and at which setting?
Yes it can, simply treat quinoa like rice. Add 2 parts water to 1 part quinoa, stir, cover and cook =)
I have never used rice cooker in my life 🙂 so it's hard to answer that question. But it's pretty simple to cook it in a pot.
I think you meant 2 cups water, 1 cups quinoa 😀
This is the same exact method I have been using for a while as well 😀
You are right 🙂 Thanks