How To Cook Quinoa – this is our method for Perfect Fluffy Quinoa every time. this recipe is simple – tried and true ratios that always bring good results – and what we have been using for years.
How To Cook Quinoa
I am a bit absent minded and my memory really isn’t what it used to be. However, as much as I make quinoa, you’d really think I could do so automatically. I often forget and have to look it up. Since I buy my quinoa in bulk, I store it in a glass jar. I have a piece of masking tape with ratios affixed to the jar.
Does anyone else forget these kind of things that you do all the time?
Another reason I think I can’t easily remember – there are many variations on both ratios and cooking time. There’s the ‘two parts liquid to one part quinoa’ ratio, which I have found results in a mushy quinoa. A cooking time of 15 minutes is also not for my tastes, producing a crunchier quinoa. Am I sounding like goldilocks yet?
I often make a batch (or double batch, actually) of quinoa to eat throughout the week. When I am doing this, I let it cool almost completely before storing in fridge. When I will be adding quinoa to savory dishes, I generally cook it with vegetable broth.
I love quinoa – it is a versatile, gluten free grain-like seed. Quinoa is a great source of fiber and has a high protein content (a complete protein with all essential amino acids) and is packed with all kinds of nutrients. … You’d think it would help my memory.
This recipe is the method I settled on, and the ratio that is written on that masking tape.
Tasty Quinoa Recipes
Quinoa is really a staple in our kitchen. With that long list of positives from this superfood, how can we go wrong? I love that it is protein rich, and a great side dish.
Quinoa also performs well as a an ingredient in recipes. Super versatile, mellow flavor, plays well with others. Scroll on to find our favorite recipes using quinoa, from appetizers to salads to entrees (oh my!).
…and I had to include just a few of our Halloween Pepper Jack recipes.
How To Cook Quinoa
How To Cook Quinoa
YIELD: ~3 cups
dairy, egg, soy, oil, and gluten free, vegan
1 cup quinoa
1 1/2 cups liquid (broth or water)
Rinse the quinoa to remove the glycoside residue (quinoa is a seed), reducing the bitter taste. I run the water for a minute or two, flipping the colander like I still cannot do with a pan.
In medium size pot over high heat, bring the rinsed quinoa, liquid and salt to a rolling boil.
Reduce to simmer, cover with a lid and leave it alone for at least 20 minutes.
Remove from heat, fluff with fork, serve.
Store covered in refrigerator for up to one week.
Try AmazonFresh Free Trial for Unlimited Grocery Delivery – add a bunch of quinoa and some of these recipe ingredients to your list!
ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days and share just how vibrant and flavorful vegan food is!
She loves dachshunds, Portland and Hawaii, drummers – well, one drummer – and travel.
printable How To Cook Quinoa recipe:
- 1 cup quinoa
- 1½ cups liquid (broth or water)
- pinch salt
- Rinse the quinoa to remove the glycoside residue (quinoa is a seed), reducing the bitter taste. I run the water for a minute or two.
- In medium size pot over high heat, bring the rinsed quinoa, liquid and salt to a rolling boil.
- Reduce to simmer, cover with a lid and leave it alone for at least 20 minutes.
- Remove from heat, fluff with fork, serve.
- Store covered in refrigerator for up to one week.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.