How to Cook Perfect Quinoa
Learn how to cook quinoa perfectly. Inspired by Peruvian cooks, this foolproof stovetop recipe uses a perfected 1:1.5 quinoa-to-liquid ratio to deliver perfectly separated grains with that signature, satisfying "al dente" pop. Whether you are meal prepping for the week, building healthy grain bowls, or looking for a nutritious, plant-based side dish, this easy guide guarantees flawless results every single time.
Servings: 3 cups
Calories: 220kcal
Equipment
- 1 pot
Ingredients
- 1 cup dry quinoa
- 1½ cups boiling water
- pinch salt
Instructions
- Wash the Quinoa. You can either place your quinoa in a fine-mesh strainer and rinse thoroughly under cold running water for at least 30 seconds, rubbing the seeds with your fingers to ensure any residual saponin is washed away. Or, like I do, pop the quinoa in a pot with water and swish it around with your hand. Drain and repeat 3 times.
- Bring up to a Boil. Add the quinoa to a pot with 1.5 cups of water and a pinch of salt, or broth. Bring the mixture to a rolling boil.
- Simmer on Low. Once the liquid comes up to a boil, cover the pot with a tight-fitting lid and turn the heat down to your stove's lowest setting. Let it simmer undisturbed for 15 minutes. Don't remove the lid - I know, the urge to look is huge but resist it.
- Sit. Remove the pot from the heat leaving the lid on. Let it sit and steam in its own heat for 10 minutes. This allows any remaining moisture to distribute evenly.
- Fluff the Quinoa. Using a fork, not a spoon, gently fluff the grains. It's ready to use now, but as an added step (sorry), I spread my quinoa out onto a baking pan for 5 minutes to dry it out a little.
Nutrition
Calories: 220kcal | Carbohydrates: 38g | Protein: 8g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 337mg | Fiber: 4g | Vitamin A: 8IU | Calcium: 32mg | Iron: 3mg
