Browse this extensive list of quinoa recipes to find your next favorite dinner! Learn how to make quinoa with our tried and true method for perfect fluffy quinoa.
How To Cook Quinoa was originally published April 20, 2011
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How to make best fluffy quinoa
If you're looking for a fool proof way to cook quinoa, we have it!
The stovetop method takes about 25 minutes from start to finish. The steps are pretty easy: rinse it, cook it. Voila! Perfectly cooked quinoa, every time.
I cook my quinoa in my favorite glass lidded pot, so I can keep an eye on it. If you follow this stovetop quinoa cooking method, you shouldn't have to watch it closely, but even the slightest difference in temperature might bring a different outcome - quinoa that is not completely cooked through, or quinoa that burns on the bottom.
How to cook quinoa:
INGREDIENTS:
- 1 cup quinoa
- 1 ½ cups liquid (broth or water)
- pinch salt
INSTRUCTIONS:
- 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 to rinse evenly.
- In medium size pot over high heat, bring the rinsed quinoa, liquid and salt to a rolling boil.
- Reduce to a very low simmer, cover with a lid and leave it alone for at least 20 minutes.
- Remove from heat, fluff with fork, serve.
Benefits of Quinoa
Quinoa, a whole grain food, is a protein powerhouse making it an awesome ingredient for the vegan diet.
Quinoa is classified as a complete protein, which means it contains all nine essential amino acids. It's also a great source of fiber, iron, magnesium and manganese.
With a nutty flavor and fluffy, chewy texture, quinoa a wonderful alternative to rice, couscous or any grain. It's versatile, too; you can serve it warm or cold, combine it with other food to make it a main entrée or keep it simple as a side dish.
How to store quinoa
Dry / uncooked quinoa has about a year shelf life, if kept sealed in an airtight container in a cool place. We keep our quinoa fresh in an Airscape container in our pantry.
Do you need to refrigerate cooked quinoa?
Cooked quinoa will keep in the refrigerator for about a week. We store cooked quinoa in a glass container with a sealing lid. These make great food prep containers as well.
The Best Vegan Quinoa Recipes
From salads to stews and from savory to sweet, browse this collection of awesome vegan quinoa recipes that will inspire you to make delicious creations using this super-grain.
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Quinoa Recipes
Browse this extensive list of quinoa recipes to find your next favorite dinner! Learn how to make quinoa with our tried and true method for perfect fluffy quinoa.
Green Goddess Chopped Salad is brimming with freshness and bright, herby flavors. This is a great meal prep salad, it stays crunchy and flavorful for several days in the fridge.
This entree salad has layers of flavor and texture, and these spicy buffalo wings are for everyone: soy free, gluten free, and oil free!
All the satisfying flavor, color, and texture in an easier to eat bowl. great for lunch or dinner – or breakfast – these super flavorful bowls are family friendly, easy to make, and antioxidant rich!
A unique flavor twist on everyone's favorite party bite - sweet pineapple and buttery cracker crumbs add to this spicy bite!
This recipe has layers of flavor and texture - raw, roasted, and pan fried veggies over quinoa and vegan buffalo chicken - savory and satisfying!
These mozzarella stuffed chicken burgers are incredibly flavorful and allergy friendly - soy AND gluten free!
A great meal prep recipe and the best potluck recipe, this vegan gluten free salad brings protein and fresh flavor.
Ginger carrot quinoa is a fresh and flavorful filling for a stuffed bell pepper! This is a great meal prep recipe for a quick dinner.
Bursting with fall flavor, this vegan salad makes a wonderful holiday side dish. Increase portions for an entree salad - perfect for a potluck or holiday party.
This hearty, plant based comfort food is an update on the classic recipe with the flavors that everyone loves.
A protein packed plant based update on the Mexican dip recipe you love – layers of fresh color, texture and flavor.
Vibrant cauliflower brings great color and texture to this salad. Layers of flavor and crunch with a bright lemony shallot dressing.
Now everyone can enjoy vegan chicken nuggets – these are soy, gluten, and nut free! grab your favorite dipping sauce, stuff in a wrap, or top a salad.
With a perfect balance of sweet and savory, this comfort food dish brings layers of texture and flavor!
This hearty vegan mushroom pie satisfies your comfort food cravings with a creamy herb mushroom filling and a light gluten free pastry.
This plant based comfort food dish is fresh and flavorful. A hearty vegan entree that suits just about any diet.
Hearty mushrooms are filled with protein packed quinoa and kale, topped with all of your favorite burger toppings.
Vibrantly flavored with classic sushi flavors, this crispy vegan chicken burger is sandwiched inside the unique ramen bun.
These brightly flavored, protein powered stuffed avocados make the perfect lunch or dinner - flavors of spring!
A whole food comfort food dinner everyone loves. Warm and satisfying, this is a perfect winter meal.
A warmly spiced and incredibly flavorful bowl of wholesome goodness! Follow this versatile basic recipe and customize the ingredients to your liking.
Air fried or oven baked, this is a sticky savory sweet favorite for any meal - with salad, sandwich or wrap.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Val says
great post, thanks. I'm always needing measurements too.
Monica P says
great post, thanks. I'm the same way, I can never recall the ratios!
Tom says
I love Quinoa! I never rinse it and can't tell a difference. I just mad a batch today and it was the BEST! I always make mine a 1cup to 1 cup ratio, bring it to a boil, cover and then simmer for 15 minuets....done. If I need it more moist I can add a liquid after the fact. Today I added 1 Tbl. Braggs to the simmering pot along with a roasted Jalapeno pepper and after I added 1 cup of nutritional yeast and 1 can of rinsed black beans.
spabettie says
wow, today's quinoa sounds good - I often add flavor to the water, I've never tried Braggs - I'll try that next time! and anything with jalapeno is good to me! 🙂
katie says
Spabettie - I'm do the exact same thing. I go bat crazy sometimes with bulk grains at my grocery store. I had a blank on quinoa ratios and discovered your blog. I'm giving it a shot as I type! Fingers crossed!
Melissa says
I used to prepare my quinoa the evening before in a thermos. First add boiling water to thermos and close lid to heat up container. After a few minutes dump out the water add the quinoa and boiling liquid of choice and close lid tight. In the AM you have a lovely somewhat warm mass of quinoa goodness.
spabettie says
interesting technique! you just leave it out on the counter and in the morning it is done? sounds good to me!
Heather @ kissmybroccoli says
I always cook my quinoa with the 2:1 ratio at 15 minutes...or well, whenever I remember to go back and check on it (forgetful cook much?)! I love how quick it cooks! Because of this, it's pretty much taken the place of rice in all my dishes. Why go with just a carby grain when you can have a carby grain chocked full of protein?! 🙂
spabettie says
I am the same way - we still eat brown rice and some pasta, but my favorite is quinoa and the protein is a plus!
lynne says
huh, I didn't know rinsing the quinoa gets rid of the bitterness. Hm, maybe that's why sometimes it's bitter, and sometimes it's not!
spabettie says
yes, it does! some people actually soak it, but I find running the water a couple minutes does the trick 🙂
Christin@purplebirdblog says
I like it kind smushy, and I definitely prefer the beige colored quinoa to the red... for the mush factor! 😉
spabettie says
yep - I think that gets the mushiest! 😀
Aimee says
I've always heard about quinoa and seen it in some recipes but never tried it. What does it taste like?
spabettie says
first thing that comes to mind is "nutty" because that is how many describe it. when I cook it with vegetable broth, it does take on that flavor. I think the red and black quinoas are better suited for savory, and if you are baking or incorporating into something sweet, use the natural or white quinoa.
mitzi @ my nikon eats food says
omg i ALWAYS forget methods that I do all the time, or at least a lot. For example boiling eggs. Every time I boil eggs I have to look up the method again. Gah. If only our memories got better as we get older - not worse!! Wouldn't that make more sense?
spabettie says
makes SO much sense - I wish that is how things were also. I'm not even that old, but I feel like my mind REALLY isn't what it used to be! 🙂