Best Quinoa Recipe (On the Stove!)
Welcome to Quinoa 101 for the best quinoa ever! This grain is the base for so many of my favorite recipes, and as your go-to source for easy bowl recipes, I need to make sure you master it. I’ve used my combined expertise and experience (as a culinary school grad and someone who makes quinoa about 100 times a year) to refine this process, guaranteeing you get fluffy, perfectly cooked quinoa in just 20 minutes!
I’ll be honest, I didn’t always love quinoa. Somehow I kept ending up with mushy, bitter quinoa that just wasn’t doing it for me! It was only after combining my culinary training with thorough testing that I figured out the few crucial “whys” behind perfect results. Specifically, I learned the importance of the rinse and the final steam.
Really, mastering quinoa is quite easy once you follow my key tips. Here’s the best way to cook quinoa: always rinse your quinoa before cooking it, cook it covered on low heat (and never take the lid off), and let it steam off the heat for the last 10 minutes without peaking. Follow this simple process, and you’ll be a quinoa master!
What is quinoa?
Quinoa (pronounced keen-wah) is an ancient seed that cooks like a grain and is packed with nutrition! Quinoa is naturally gluten-free and a complete protein, which means it contains all nine essential amino acids!
It originates from Latin America, where I live, so I see a lot of quinoa on a day to day basis. It has been cultivated for thousands of years, especially in countries like Peru and Ecuador. Quinoa is celebrated for its versatility, mild flavor, and slightly nutty texture.
Ingredients You Need to Make Quinoa
- Quinoa: Use any color variety. Always rinse before cooking to remove the saponins (a natural coating that can taste bitter or soapy).
- Water or Broth: Water keeps it neutral and broth adds flavor. Use a 1:1.5 ratio, so it’s 1 cup dry quinoa to 1½ cups liquid.
- Salt: Just a pinch brings out the flavor if using water.
- Olive Oil: Optional but adds a little richness and prevents sticking.
What are the different kinds of quinoa?
- White quinoa: Mild, fluffy, and the most common variety.
- Red quinoa: Slightly chewier and holds its shape well, perfect for salads.
- Black quinoa: Earthier flavor and firmer texture, great for visual contrast in dishes.
- Tri-color quinoa: A mix of white, red, and black quinoa for a nutty, colorful dish.
Quinoa to Water Ratio
1 cup quinoa to 1½ cups liquid is the standard ratio. If you add too much, it will come out mushy. If you add too little, it will still be hard when you chew it! For the best quinoa, stick to the 1 to 1.5 ratio.
How to Cook Quinoa on the Stove
For the full list of ingredients and instructions, click here.- Rinse: Place the quinoa in a fine mesh strainer and rinse it thoroughly under cool running water for about 30 seconds. This removes the natural coating that can cause a bitter taste.
- Add Liquid, Cover & Simmer: Transfer the rinsed quinoa to a saucepan and add water or broth. Season with a pinch of salt (if using water) and add the olive oil. Cover with a lid and bring it to a gentle simmer on the lowest heat. Once simmering, cook for about 20 minutes without opening the lid.
- Steam: After 20 minutes or when you see most of the water is absorbed, remove the pot from heat and keep it covered for another 5 minutes. Don’t lift the lid! The steam will finish cooking the quinoa and help the germ separate from the kernel, forming the signature spirals or rings.
- Fluff & Serve: Uncover and fluff the quinoa with a fork. Serve it warm as a side dish or use it as the base for bowls, salads, or other recipes.
How to Cook Quinoa in a Rice Cooker
Cooking quinoa in a rice cooker is just as easy:
- Rinse 1 cup quinoa under cold water.
- Add quinoa, 1½ cups water or broth, a pinch of salt, and 1 tsp olive oil to the rice cooker.
- Cook on the white rice setting. Once finished, let it rest for 5 minutes before fluffing.
How to Flavor Quinoa
Quinoa is a blank canvas, so there are different ways to flavor quinoa to your liking. The easiest way to maximize its flavor is by cooking it in broth instead of water. Chicken, vegetable, or even beef broth infuses the grains with a depth of flavor.
From there, the sky’s the limit: you can stir in sautéed onions, garlic, or bell peppers for extra aroma, add herbs like parsley, cilantro, or thyme for freshness, or mix in spices such as cumin, smoked paprika, or turmeric to complement the rest of your dish!
Lauren’s Top Tips for the Best Quinoa Ever
To get light, fluffy quinoa instead of mushy or undercooked grains, follow these key tips:
- Always rinse the quinoa. Rinse under cold water for at least 30 seconds in a fine mesh strainer. This step removes saponins that can cause bitterness.
- Use the right lid. You need a tight-fitting, clear lid so you can monitor cooking without lifting it. Steam is essential for even cooking, and removing the lid releases it.
- Simmer gently, then steam off the heat. Once the water is mostly absorbed (you’ll see through a clear lid), remove the pot from the heat. Keep the lid on and let it steam for another 5–10 minutes. This finishes cooking the quinoa and helps the germ separate, giving it that signature “spiral” texture.
- Adjust for altitude and humidity. Cooking time may vary depending on your environment. If you live at a higher altitude or in a very dry or humid climate, check for signs of doneness (look for mostly absorbed liquid) rather than going by the timer alone.
- Use a fork to fluff the quinoa once it’s done. This keeps the texture light and separates the grains.
How to Use Quinoa
There are so many ways to use this perfectly cooked quinoa! Try it:
- As a side dish with grilled chicken, fish, or roasted vegetables.
- In grain bowls with beans, roasted veggies, avocado, and sauce.
- Mixed into salads like quinoa tabbouleh or with feta and cucumbers.
- In soups for extra texture and protein.
- As a breakfast bowl with cinnamon, fruit, and a drizzle of honey.
- In baked goods like quinoa muffins or pancakes.
- To stuff peppers or squash for a hearty vegetarian meal.
- Cold in wraps or burritos for added bulk and texture.
How much quinoa per person?
One cup of dry quinoa yields about three cups cooked, which serves 3 to 4 people. Plan for:
- ½ cup cooked per person as a side dishes.
- 1 cup cooked per person for main dishes.
You can easily double the recipe if you’re meal prepping or cooking for a crowd.
How to Store Best Quinoa
Storing: Let cooked quinoa cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days. It’s perfect for meal prep or making ahead for quick weeknight meals.
Freezing: Quinoa freezes beautifully! Portion it into freezer-safe bags or airtight containers, pressing out excess air. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator or use it straight from frozen in soups, stir-fries, or grain bowls.
Reheating: To reheat, place refrigerated quinoa in a microwave-safe bowl, cover with a damp paper towel, and microwave for 1–2 minutes, stirring halfway through. For stovetop reheating, add a splash of water or broth to a skillet and warm over medium heat, stirring occasionally until heated through and fluffy again.
Quinoa FAQs
You can tell it’s done when the water is absorbed, the grains are tender, and the germ forms little spirals. It is important to use a clear lid to be able to see if all the water is absorbed before opening the lid.
On the stove it should take ~20 minutes to cook. In a rice cooker it will take around 15–20 minutes depending on the machine!
If you notice a considerable amount of liquid in the pan after cooking for 20 minutes, gently drain off any excess liquid, then let the quinoa rest covered for 5 minutes to absorb steam.
Yes! It absorbs liquid as it cooks, which is why rinsing and the correct ratio are important.
No, rinsing is enough! Soaking is optional and mostly used for sprouting or recipes where you want extra softness.
Quinoa Recipes to Try
More Favorites to Try
Recipe for How to Cook Quinoa on the Stove
Ingredients
Method
- Place the quinoa in a fine mesh strainer and rinse it thoroughly under cool running water for about 30 seconds. This removes the natural coating that can cause a bitter taste.
- Transfer the rinsed quinoa to a saucepan and add water or broth. Season with a pinch of salt and add the olive oil. Cover with a lid and bring it to a gentle simmer on the lowest heat. Cook for about 15 minutes without opening the lid.
- After 15 minutes, remove the pot from heat and keep it covered for another 5 minutes. Don’t lift the lid! The steam will finish cooking the quinoa and help the germ separate from the kernel, forming the signature spirals or rings.
- Uncover and fluff the quinoa with a fork. Serve it warm as a side dish or use it as the base for bowls, salads, or other recipes.
