How to Cook Quinoa on the Stove
Light, fluffy, and endlessly versatile! Quinoa is one of those pantry staples that is worth mastering. With a few simple tricks, you’ll learn how to cook quinoa on the stove in no time!
I didn’t always love quinoa, but once I figured out how to cook it right, I’ve been making it at least a few times a week! It’s such a versatile base for bowls, salads, and even breakfast, and with a couple of easy tricks, it’s one of the easiest grains to master on the stove.
Now, quinoa is one of my go-to grains when I need something nourishing and also delicious! The beauty of quinoa is that is really goes with anything, and soaks up the flavors that you add to it. It kind of reminds me of couscous, but it is a whole grain that is packed with more nutrients. The key to making good quinoa is in the seasoning (don’t skip the salt!), and getting the ratios right for the perfect steam. Here, you will learn how to make the best quinoa on the stove!
What is quinoa?
Quinoa (pronounced keen-wah) is an ancient seed that cooks like a grain and is packed with nutrition! It is naturally gluten-free and rich in protein, fiber, and essential amino acids. It is actually a complete protein all on its own! It’s a great base for bowls and salads. You can find white quinoa which is most common (and my favorite quinoa), red quinoa, or even tri-color varieties, each with a slightly different texture and flavor, but all cooked the same way.
Ingredients You Need
- 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.
How to Cook Quinoa on the Stove
For the full recipe and instructions, see below.
- 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 (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.
- 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.
- 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 Make the Best Quinoa
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 Serve Quinoa
There are so many ways to use this cooked perfect 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.
Frequently Asked Questions
Yes! Let it cool completely, then freeze in a sealed container for up to 2 months. Reheat in the microwave or on the stovetop with a splash of water.
You may have used too much liquid or overcooked it. Be sure to measure correctly, simmer gently, and let it steam off the heat instead of boiling it aggressively.
Place any leftover quinoa in an airtight container in the fridge for up to 5 days. Reheat in the microwave until heated through!
Stovetop Quinoa Recipe
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.
Nutrition
Notes
- To freeze, let it cool completely, then freeze in a sealed container for up to 2 months. Reheat in the microwave or on the stovetop with a splash of water.
- Nutrition facts used include the use of chicken broth.
