Follow these tips and you’ll learn how to cook quinoa on the stove so it’s light and fluffy every time!
Quinoa (pronounced KEEN-wa) is versatile, easy to cook, and so good for you. It’s become one of the most popular whole grains, finding its way into packaged pastas, nutrition bars, baked goods, and cereals because it has protein and other key nutrients.
It’s also a culinary chameleon! Because it cooks up quickly—light and fluffy with a mild, slightly nutty flavor—it’s at home in a long list of dishes. It’s great in grain bowls, can slip seamlessly into soups, and is super in sides and salads. Here’s how to cook this superfood perfectly.
Table of Contents
What is Quinoa?
Quinoa isn’t actually a grain, but rather the seed of a plant related to beets and spinach. It’s indigenous to Peru and Bolivia, but it’s now cultivated and enjoyed worldwide. Here are a few key points on why it’s become a staple for so many:
- Quinoa is minimally processed and can be cooked in and used in the same way you would many whole grains, including barley, farro, and bulgur, but it’s naturally gluten-free!
- Quinoa is a nutritional powerhouse. It’s one of the rare plants that contains all the essential amino acids and a “complete” protein profile compared to wheat, barley, rice, or even soybeans. It’s also rich in vitamin E, B2, B6, biotin, calcium, potassium, iron, and magnesium.
- It’s one of the quickest cooking of all the whole “grains.” When cooked, the seeds fluff up and unfurl tiny white bran filaments around their edges.
- Because of its high antioxidant content, dry quinoa is shelf-stable for at least a year. Store it in a cool, dark place, in a tightly sealed container, to avoid pantry pests.
Ingredients Needed to Make this Recipe
A simple pot of perfectly cooked quinoa can be the base for so many meals. All you need is 3 ingredients to make a pot of this fluffy, nutty, protein-rich staple.
- Quinoa: This ancient grain is naturally gluten-free and has plant-based protein. Look for it in the grain aisle or natural foods section. You’ll find it in different colors; more on this below.
- Water or broth: Cooking quinoa in water keeps the flavor neutral, perfect for any dish. For more depth, use chicken stock or vegetable broth. You can also use store-bought chicken or vegetable broth, but taste it to gauge saltiness before adding more.
- Salt: Just a touch seasons the quinoa and helps bring out its natural, nutty flavor.
How to Cook Quinoa on the Stove
After rinsing it, I like to toast quinoa in a dry pan over medium-high heat for a few minutes to amp up the nutty flavor. This basic method for fluffy quinoa works every time. Here’s how:
- Rinse the quinoa. Put 1 cup dry quinoa in a fine mesh strainer and rinse it with cold water for 30 seconds, stirring to make sure all the grains are rinsed. Drain thoroughly.
- Toast the quinoa (optional). Put the drained quinoa in a dry, medium-sized saucepan and cook over medium-high heat until it dries out and smells nutty, 2 to 3 minutes.
- Simmer the quinoa. Combine the quinoa with 1 3/4 cups of water or broth, plus 1/2 teaspoon salt (especially if using water), in a medium saucepan. Bring to a rolling boil over high heat. Cover, reduce heat to low, and simmer until the liquid has been absorbed and the quinoa is tender, about 15 minutes.
- Steam and serve or store. Remove the pan from heat and let stand, covered, for 5 minutes. Fluff and serve or cool completely on a baking sheet in the refrigerator to prevent clumping.
To Rinse or Not to Rinse?
Yes and no. Quinoa is naturally coated in a protective coating called saponins that can make quinoa taste bitter.
Most of the saponins are ground away during commercial processing before packaging, so unless you are purchasing quinoa from a local source or in bulk, you probably don’t absolutely have to rinse the grains. However, I personally rinse all quinoa in a fine mesh sieve with cold water just to be sure. It’s a small step to make sure it tastes good once cooked.
Different Types of Quinoa
Quinoa comes dry in the bulk section of the grocery store or in sealed bags. The tiny grains look a bit like couscous, but flatter and in a rainbow of colors. The nutritional profile varies only slightly from color to color. Here’s how they differ:
- White quinoa is mild and fluffy, a good substitute for rice.
- Red quinoa tastes nuttier than white and holds its shape better, it’s great for salads.
- Black quinoa is slightly sweeter than white and red quinoa, and retains a textural pop/chew once cooked. It’s nice as a pilaf.
- Rainbow quinoa: You’ll sometimes find “rainbow quinoa,” which is a mixture of all 3 colors. You can cook it just the same.
- Quinoa flakes are available in some health food stores and can be used the same way you would rolled oats: cooked into a porridge, added to homemade granola, or baked into treats like muffins or fruit crisps.
- Quinoa flour is quinoa seeds, finely milled. It makes a great addition to pancakes, muffins, and even cookies. Quinoa flour’s flavor is on the grassy side, and it lacks gluten, so you can’t necessarily substitute it 1 for 1 to wheat flour. Look for recipes specifically written for quinoa flour to make sure you’re met with baking success.
Ways to Use Quinoa
There are a million ways to add quinoa to your meals! To start, substitute quinoa in any recipe that calls for cooked rice or whole grains.
- Make Grain Bowls like this Mediterranean Bowl with Quinoa and this protein-packed Lebanese Chicken Quinoa Bowl.
- Add Quinoa to Soups and Stews: Stir in a few tablespoons of uncooked quinoa during the last 20 minutes of cooking to your favorite chicken soup recipe as a gluten-free noodle replacement that will also add some bulk. It will help thicken not only soups, but also stews and chili. You can also add already-cooked quinoa to any soup just before serving.
- Use as a Gluten-free replacement in your favorite recipes: Quinoa is a natural fit for stuffings that call for cooked bulgur, farro, or breadcrumbs, like Chicken Stuffed Peppers, Stuffed Delicata Squash, or Stuffed Eggplant. It’s also a star player in homemade veggie burgers and can be added to your morning bowl of oatmeal.
- Use as a topping: You can even crisp it up as a way to add crunchy contrast to top salads, eggs, and other dishes.
How to Store Cooked Quinoa
Cool the quinoa completely on a baking sheet in the refrigerator. Transfer to an airtight container and store in the refrigerator for up to 4 days.
- To Freeze: Freeze the completely cooled grains in 1-cup increments in zip-top bags or freezer-safe containers. Defrost for 1 hour at room temperature.
- To Reheat: Microwave it in 30-second increments in a covered bowl or reheat with a little olive oil in a non-stick saute pan over medium heat until warmed through.
Favorite Quinoa Recipes
Mediterranean Diet Recipes
Easy Butternut Squash Recipe with Lentils and Quinoa
Mediterranean Diet Recipes
Homemade Vegan Quinoa Chili with a Mediterranean Twist
Browse all Mediterranean recipes.
Visit Our Shop.
How to Cook Quinoa
Ingredients
- 1 cup dry quinoa (any color)
- 1 3/4 cup water, stock, or broth
- 1/2 teaspoon sea salt
Instructions
- Rinse the quinoa. Put the quinoa in a fine mesh strainer and rinse under cool running water, stirring with your hand to make sure all the grains are rinsed. Drain thoroughly.
- Toast the quinoa. Heat a medium saucepan over medium high heat. Add the quinoa and cook, stirring constantly, until the water has evaporated and the grains smell nutty, 5 minutes.
- Simmer the quinoa. Add the water or broth and salt and bring to a boil. Cover, reduce heat to low, and simmer until the grains are just tender and the liquid has been absorbed, 15 minutes.
- Steam and serve or store. Remove the pan from heat and let stand, covered, for 5 minutes. Serve immediately or spread out on a baking sheet and chill in the refrigerator until completely cooled.
Notes
- Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
- How to Store Cooked Quinoa? Cool the quinoa completely on a baking sheet in the refrigerator. Transfer to an airtight container and store in the refrigerator for up to 4 days.
- To Reheat Quinoa: Microwave it in 30 second increments or reheat with a little olive oil in a non-stick saute pan over medium heat until warmed through.
- Can You Freeze Cooked Quinoa? Quinoa freezes well, so I usually make a large batch (2 cups), and freeze the cooled grains in 1 cup increments in ziptop bags. Defrost for 1 hour at room temperature and then reheat in the microwave in a covered bowl or on the stove in a little olive oil.
Nutrition
The Mediterranean Diet Starter Kit
The vibrant pantry essentials you need to start cooking the Mediterranean way.
