How to Cook Quinoa

Cultivated in the Andes for over 5,000 years, quinoa has been called the "mother grain" and "the gold of the Incas." Today, the popularity of quinoa (pronounced KEEN-wah) is growing steadily as people discover its pleasant nutty taste and superfood qualities. As a complete protein source also high in iron, magnesium, and fiber, quinoa is not only one of our healthiest pantry staples, but also one that's incredibly easy and quick to cook.

We've read that there are 1,800(!) varieties of quinoa, but just three main types are found in markets here: the most common white variety, as well as a red one and a black one. Here is our standard method for cooking any of these.

1. Measure and rinse quinoa. One cup of dried quinoa yields about 3 cups cooked. Measure out quinoa, place it in a fine-mesh strainer, rinse thoroughly with cool water, and drain. Rinsing removes quinoa's natural coating, called saponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional rinse at home. Some cookbooks suggest soaking the quinoa but, in our experience, this is unnecessary.

2. Place quinoa in a small saucepan with liquid. Quinoa may be cooked in water or vegetable or meat stock. We use a 2:1 ratio – 2 cups liquid to 1 cup quinoa. Use a larger saucepan if you are cooking more than this basic amount.

3. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. You should see tiny spirals (the germ) separating from and curling around the quinoa seeds (see image at right).

4. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve. Some people like to add olive oil, butter, salt, or pepper. Cooked quinoa can also be used as the basis for pilafs, salads, breakfast porridges, and more.

(Dry quinoa images: Emily Ho, Cooked quinoa image: Flickr member Autumn Sweater licensed under Creative Commons)

Comments (30)

One of my favorites and very easy to make. I rarely measure and I'm not Julia Child, so it's easy to make.

that looks good. I love grains!

my boyfriend and i recently discovered Quinoa and we love it
it is super easy
and super healthy

After discovering that cous cous is a pasta and not a grain, we moved onto quinoa and never looked back. Love this stuff, and it is so versatile.

I have a cheapo rice cooker and use it to cook my quinoa. I usually use a 1.75:1 ratio instead.

I heartily endorse the rice cooker method for quinoa cookin'.

If you love quinoa, shop for it at grocery stores which serve a mainly Hispanic demographic. It is much cheaper. Much, much cheaper.

may I suggest:

http://gapersblock.com/airbags/archives/keen_for_quinoa/

the sweet quinoa pilaf is, indeed, great for breakfast. nice hot oatmeal/granola alternative.

It's easy and very healthy, but honestly, I think it tastes like cardboard. Anyone have any great recipes?

I bought some and have burned it every time. I can make rice so I'm not completely cooking inept, but it seems just too delicate for my stove and the rice cooker (tried it both ways). Any suggestions? Maybe stirring it?

I'd like to second Sunday Cook's rice cooker recommendation. Super easy, comes out great every time.

third on the rice cooker! just made some the other day. goes great in a nice big salad as a protein supplement :) also, my local natural food store has a quinoa hot breakfast cereal that i'm dying to try. the owner of the store likes it a lot.

Our household loves quinoa. I toast it lightly before adding the warm vegetable stock and bring it back to a boil before simmering. It also pairs well with other toasted things like toasted sesame oil and seeds.

I usually like to use it as a cold salad - much like you would pasta. I love it tossed with a nice vinaigrette, artichoke hearts, kalamatas, red oinions, feta cheese...served over a bed of baby lettuce, yum! And it has tons of protein so you don't need meat. You can alter this into any cuisine such as Mexican with cilantro dressing, corn, black beans, cherry tomatoes, chives & jicima.... so many possibilities!

My very favorite way to eat quinoa came from Tea & Cookies. But I add a poached egg. Yum!

Also, I find when cooking just one serving of quinoa (a half-cup dry), I need to use much more than the 2:1 water ratio. More like 3 or 4 to 1. I boil a little water in a kettle then add it as the liquid cooks off until the quinoa is done.

Also, I fourth the rice cooker. And advocate for red quinoa. Red quinoa for life!

Our family loves a quinoa salad that is tossed with black olives, fresh corn cut from the cob, diced tomatoes, green onions or chives, minced garlic and a light viniagrette. It is easy, nutritious, and works well at potlucks.

Quinoa is so simple and delicious, try this recipe, inspired 101cookbooks:

http://www.izzyeats.com/2008/03/quinoa-not-just-for-vegetarians.html

Two other things I forgot to mention:

First, echoing Karen1Monger - toast your quinoa for a little more flavor. I do this in a skillet then toss the grains into my rice cooker. I have also done this in my toaster oven (which was very easy and hands off). Just get them golden, not super dark brown.

Also, I find quinoa freezes quite well, so when I make it, I usually make a double batch and freeze what we don't eat for dinner. After it's cooled, put 1-2 cup amounts in little freezer bags.

@ SFGail - For more flavor, try the toasting method above. Also, try cooking it in chicken or vegetable broth instead of water. Finally, a little grated parmesan never hurts!

Does anyone have any tips for rinsing quinoa? I can't find a strainer with tight enough mesh, so half the grains wash out of the strainer and go down the drain.

I love, love, love quinoa.

My favorite way to cook it by far is with vegetable stock and help of a recipe from the book "Quantum Wellness" by Kathy Freston... You add in fresh multi-colored peppers, asparagus (cooked slightly beforehand) and red onion after all the liquid is soaked in. The heat makes the uncooked veggies soften a bit... And it's awesome topped with some marinated portobello strips! Very healthy and so simple.

@forked
I use a sieve not a strainer to rinse the quinoa. I picked my sieve up at a Chinese supermarket. The diameter fits nicely in the pot that I use to cook the quinoa so I just set it in the pot under the faucet and let it fill up, drain, empty the water three times in total.

I am obsessed with this quinoa recipe:

http://www.epicurious.com/recipes/food/views/BLACK-BEAN-AND-TOMATO-QUINOA-238939

But you MUST add a chopped avocado - so addictive.

@LM... I keep checking this post for new recipes, and now I know why! I will be adding that to my dinner menu this week... Thanks!

Quinoa is delicious! I'm so sorry to hear that someone thinks it tastes like cardboard! I have tried a few boxed quinoa mixes and found them all to be terrible. We now only buy our quinoa from the bulk section of the health food store. We purchase half the regular "white" quinoa and half the "red" and mix them in our storage container at home (it all cooks the same). The red quinoa has a stronger, nuttier flavor.

Rinsing truly is key. I found a set of tight mesh strainers that nest together at Walmart. I looked everywhere, and that was the only place I could find them. I rinse it with the faucet spray head and use my fingers to whirl it around giving the strainer a couple good shakes when finished. I cook it in the same 2:1 ratio and as long as I turn the burner way down and stir every now and again, I never have a problem with it burning. However, on my stove I find it takes between 25-30 minutes for it to truly absorb the water and fluff nicely. I use a non-stick pan.

But the KEY to the great taste? Toasted sesame seed oil (the dark, rich kind). Oh holy hell- it's amazing! I add a few teaspoons of sesame oil to the Quinoa when it's almost finished, steam or saute a bunch of veggies together and then devour it. If you've never tried nutritional yeast, now would be a great time for that as well. I don't adhere to any special diet, but love love love NY's great flavor and the creaminess it gives to things. I sprinkle it on my veggies and toss it all together and it's great. Great I tell you!

I love quinoa and make it almost every week to mix with veggies, fruit, yogurt, etc.

In the beginning, I used the same cooking procedure as the one outlined above, but was unhappy with how sticky and cohesive the quinoa ended up. Now, thanks to technique I learned from Saveur for cooking brown rice, I simply do this: Bring 8-10 cups of water to boil, add the quinoa (1 cup or so), keep uncovered at a boil for 10 minutes (or until the grains unspiral), drain and return to the pot, then allow to steam (covered) for another 10 minutes and fluff with a fork, adding salt if desired.

I find that the quinoa cooks perfectly this way, as there is ample water to float around the grains and cook them individually. Also, it makes for easier clean-up, as there are very few grains stuck to the pan. You can do this brown rice (increasing the cooking time to 30 minutes) and it works wonders too!

Quinoa is one of my favorite things! I found a recipe a few years back that I've continually used. You basically cook it in chicken broth, white wine, and a bit of worcestershire sauce. add other spices like garlic, pepper etc. as you like. In the end, serve it with sauteed mushrooms and GOAT CHEESE. sometimes i use feta instead, but the GC is SO much better. i'm making myself hungry right now! guess i know what we're having for dinner tonight...

RICE COOKER

Turn it on and never worry about it.

My gluten problem has me stuck on brown rice pasta, so I'm gonna get me some of that there quinoa.

PS, I hate those blinx ( bad links ) :-P

My favorite way to have quinoa is as a salad. I cook it and pop it in the freezer to cool drown really quickly, then toss it with olive oil, red wine vinegar, sliced almonds, and dried cranberries. It's a great replacement for heavy pasta salad.

The vanilla quinoa pudding from The Urban Pantry is fabulous - my version is here: http://seasonal-menus.blogspot.com/2010/05/urban-pantry.html

I have a question - has anyone used black quinoa? I noticed it at the co-op this morning when I was buying the regular kind. The packaging says it needs to be soaked for 8 hours, which I figured I wouldn't do, so I gave it a pass...

I am sitting at my desk eating black quinoa at this very moment! I actually bought it not really knowing how to cook it. I cook it the same way I cook rice.

I didn't rinse and it doesn't taste soapy to me. I used 1 cup of black quinoa to 1.25 cups water. I brought the whole thing to a boil, and then simmered with the lid on for 20 minutes or so and it came out great. All the individual grains popped open and all the liquid was absorbed. FYI, I do live in a very dry climate at about 3700 ft and I have a very hot stove, if that makes any difference.

Yes, it is slightly nutty and yes it is bland, but so are most grains. I like to serve it with a stir-fry instead of rice.