How to Cook Perfect Quinoa & 10 Quinoa Recipes
Learn all about quinoa—my secrets to cooking perfectly fluffy quinoa (no more mush!), 10 fantastic quinoa recipes, quinoa nutrition facts, and where to buy.
Updated by Kathryne Taylor on September 5, 2024
I like to consider myself a quinoa expert. I have cooked a lot of it for my cookbook. Small amounts, or lots at once, with spices and greens, or without—I’ve done it all. The standard quinoa cooking method started failing me early on. My quinoa was mushy and overdone, every time, and it was driving me nuts.
I tried using slightly less water than usual, which has been recommended elsewhere. It helped a little sometimes, but other times, I had to add more and more water while the quinoa was cooking. Then, the dry quinoa soaked up way too much of the dressing I added later.
At some point, I wondered, why do all the quinoa recipes suggest covering the quinoa while cooking? My quinoa was all overcooked and mushy, so covering it seemed like the last thing I should do.
Bingo! Here’s the trick for perfectly fluffy quinoa: Use twice as much water as quinoa, as usual, then cook uncovered until the quinoa has absorbed all the water. The cooking time will vary based on quantity.
Once the water is all absorbed, remove the pot from heat, cover it and let the quinoa steam for 5 minutes. That’s when the quinoa pops open into fluffy quinoa perfection, and that is how to cook quinoa properly.
I’ve gotten quite a few questions from you guys about how to avoid mushy quinoa, so I just had to share. I typed up the full recipe and instructions for you below.
Scroll down for the full recipe, plus a short video showing my technique and 10 of my favorite quinoa recipes. For even more quinoa inspiration, you can view all of my quinoa recipes here.
Watch How to Make Perfectly Fluffy Quinoa
Perfect Quinoa
Learn how to cook perfect quinoa, every time. I’ve tried all the other quinoa cooking methods and this one works best. It’s easy to cook fluffy quinoa when you know the right way to do it!
Ingredients
- 1 part uncooked quinoa (e.g. 1 cup quinoa—any color will do—you will end up with three times as much cooked quinoa)
- 2 parts water (e.g. 2 cups water)
- Salt, to taste (around ¼ teaspoon salt per cup of dry quinoa)
Instructions
- Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).
- Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to maintain a gentle simmer.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork. Season with salt, to taste, unless you’re proceeding with another recipe as written.
Notes
Serving suggestions: I love to stir a drizzle of olive oil and clove of garlic into warm quinoa for extra flavor. Other options include chopped fresh spinach or arugula, or massaged kale. Fresh herbs and/or dried spices are nice, as well as grated or crumbled cheese, sun-dried tomatoes, pitted and sliced olives, etc.
Storage suggestions: Leftover quinoa keeps well, refrigerated, for 4 to 5 days. Make sure it has cooled to room temperature before covering and chilling.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Wait, what is quinoa?
In case you haven’t encountered quinoa yet, it is a pseudocereal that grows near the Andes in South America. By pseudocereal, I mean that it is grain-like, but it’s technically not a grass like wheat. Quinoa is pronounced KEEN-wah, although my dad likes to tease me by calling it queh-NO-ah.
Quinoa is very nutritious—it’s full of fiber, protein, vitamins and minerals, including manganese, magnesium and folate. Quinoa’s health benefits are really too long to list here, but the key point is that quinoa is remarkably dense in nutrients, and worth including in your diet.
You can buy quinoa in most grocery stores these days, usually in the health section or near the rice. You can also buy quinoa online at Amazon (affiliate link).
10 Favorite Quinoa Recipes
1) Sun-Dried Tomato, Spinach and Quinoa Salad
“I have made this salad twice in a week it is that good – easy and delicious!” – Terri
2) Broccoli, Cheddar & Quinoa Gratin
“This was so good! I’ve been trying to find one dish recipes that can also feed baby and this was perfect! I was almost too lazy to make the breadcrumbs but I’m so glad I did because it was simple and and so worth it! I also used a bit of cauliflower because I had it and it was good in there too. I think I’m going to make this again and bring it to Easter! It’s a perfect healthier version of a classic!” – Stephanie
3) Quinoa Black Bean Tacos with Creamy Avocado Sauce
“This is one of my favorite dishes ever! Followed the instructions (first time ever was not inspired to change anything) and enjoyed a yummy dinner with my partner, twice now. He loved it as well! Thanks for sharing and good luck! :)” – Dessi
4) Colorful Beet Salad with Carrot, Quinoa & Spinach
“THE best salad ever! My husband and I absolutely love it! I’m sharing with my family and friends!” – Jacqueline
5) Quinoa Vegetable Soup with Kale
“I just found this recipe via pinterest! I made the soup yesterday and I absolutely love it!! Never thought of quinoa in soup but this makes so much sense! I am always looking for ways to add protein without adding meat so this is great and my whole family loves it! (I’m a college student by the way, not a mom, in case you couldn’t tell. lol) This soup is great for all ages!!” – Maya
6) Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce
“We made this for dinner 2 hours ago and can’t stop talking about it! OMG! It was so delicious and full of flavor and it was easy to make. My kids loved it, too. We already can’t wait to make it again :) thank you so much!” – Tiffany
7) Favorite Quinoa Salad
“Delicious recipe, Kate. I’ve been crazing something light and refreshing and this quinoa salad hit the spot. This is definitely one of the best quinoa salads I’ve made. Your recipes never disappoint. Thank you!” – Allison
8) Crunchy Thai Peanut & Quinoa Salad
“Made this for dinner tonight when a friend came over. Even my four-year-old loved it! He is not always into raw veggies, but upon the first bite, exclaimed, “I like this! Yeah, I love it!” and had a second helping. We did leave the cilantro on the side for him. Will be making this again very soon.” – Lea
9) Quinoa Broccoli Slaw with Honey-Mustard Dressing
“Three of us polished off this recipe in one sitting. It was wonderful! Tangy, sweet and crunchy, thanks to the almonds. It was also so easy to make. Thank you!” – Leah
10) Cinnamon Toast Breakfast Quinoa
“Made this for breakfast this morning, and it’s amazing! It’s definitely going to be in my regular rotation.” – Carly
More resources you might appreciate: 23 make-ahead breakfast recipes, 16 recipes that pack well for lunch and 20 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!
An inquiry from a total ignoramus and newbie seeking alternative high-fibre sources – will quinoa cook effectively by being steamed in a covered sieve; and does it help to rinse the cooked quinoa with boiling water (as can be done with rice to make it more suited to stir-frying)?
When writing up the previews it would be helpful to tell right up front that it requires a slow boil for about 20 minutes, depending on the quantity. Also in the more detailed recipe, it would be helpful to have some recipe variations. For example, quinoa is a great breakfast meal, with cut up Granny Smith apples, pumpkin seeds, sesame seeds, flax seeds, chopped up almonds and raisins are optional.
I have used your basic recipe for quinoa as a base for whatever else I have on hand. Thanks for these convenient instructions. Results are consistent and delicious.
I’m glad this works well for you!
Yes, it steams very well, this is also (besides rinsing) a good way to get rid of all the sapponins clinging to the seed shell, these are bitter and not good for us.
Not sure about rinsing quinoa after it’s cooked as it tends to absorb everything so that might turn it watery mushy. I’ve never tried stir frying it either. I don’t think you need to quite honestly, just drop it in last minute and stir through rather. It’s not as robust as rice.
It does make an excellent filler for veg burgers and nutcutlets etc as the inside stayes lovely and moist and fluffy while the outside crisps up. That’s as much experience I have with frying.
Thank you for this veggie burger idea. I have never cooked quinoa in my life, but this simple recipe has made me into a master chef instantly :)
This method works great!
Great to hear, Carol!
Thank you so much. It was wonderful. 2nd recipe I tried of yours. My daughter doing a workout/nutrition challenge and needs to eat steel cut oatmeal. We didn’t like last time so I googled it and yours popped up. The roasting of oats made a world of difference. This quinoa recipe turned out great too!
Great to hear, Michele! The toasting does do so much for it.
Thanjs, I just had to throw away a quinoa pirridge, followed your instructions – perfect.
Gisella
I hadn’t made quinoa in a while, so checked the web. So glad your instructions were near the top. Just made my most perfect pot of quinoa ever. Thank you for letting your instinct guide you, and thank you for your very clear explanation.
Hooray! Thanks for letting me know. I’m glad you came across this recipe for quinoa, too.
I introduced and assisted my developmentally delayed clients to this basic recipe today. We added black beans, green onion, sweet onion, pecans, pink salt & pepper, minced garlic, chili powder, basil. It was a hit with scooping mixture with chia and quinoa chips. Last time I attempted to make, I must’ve overcooked, but this was just too easy. Next Tim, I’ll add cashews, raisens, shredded carrots and cranberries.
Thank you for sharing, Vikki!
Been making KensNoah for a few years and want to share another method.
I use a simple rice cooker. It has to be stainless if you are health conscious.
Change up on ratio is like this – 1 cup Q and 2 cup water and 1/2 cup coconut milk. After cooker switches to warm, stir and let it sit at that with lid off stirring occasionally until you get the consistency you like. I came looking for toast and found it so will report back. My wife found some Q toast in the frozen foods and liked it but it was way over priced. Now I can enter the market share:). Thanks
Thanks for sharing!
Nice to know someone is a quinoa expert. I had never had quinoa before and wanted to try it so believe it or not, I made, first time out, a kale and quinoa salad with a lemon vinaigrette dressing for Christmas dinner since I wanted a salad and no one was bringing one. I enjoyed it and my other half tried it surprisingly and a couple of people took a tiny bit of it LOL. They know I am always cooking something different but do not ask what it is and most just will not even try it. OH WELL, MORE FOR ME. I liked it and had leftovers for me. I am now a fan of it and looking for recipes to use it in. Giving you 5 stars. I saw a couple of recipes here that I will have to try.
I’m glad you tried this way! Thanks for your review, Sue.
I feel like love at first sight! I’ve been waiting for this explanation, dutifully putting the lid on the quinoa (even though it felt wrong) and ending up with mush! Thank you so much, and don’t worry too much about the ‘love’ bit–i’m a 74-year-old granny, and you just made my day!
Wonderful, Judy! I’m glad you found this post. Thanks for your comment.
Today was the first time I ever cooked quinoa. I’m glad that I happened upon your site because it turned out superb! I think that if it had picked a regular recipe and it turned out mushy – I may not have tried again. I think also, that I chose yours because you had such a good explanation of your trials and success with quinoa. Thank you for sharing – it made our meal great!!!
You’re welcome, Barb! Thanks for your review.
I love breakfast quinoa! Cook the quinoa at same ratio (2 c water to 1 cup Q) and add dried berries or raisins. Store in the fridge and when ready to eat microwave desired serving in a bowl and add nuts, a little brown sugar and milk (any type) and serve hot – so yummy and really sticks with you.
Thanks for sharing, Bette!
Came out right the first time thanks!!!!!
Great to heat, Harry!
I’ve gotten pretty good results using a rice cooker, probably because it vents.
Thanks for sharing, Martin!
Thanks very much for the information. Am using the quinoa in my vegetarian chili!
What did you think?
I finally make good tasting Quinoa. It makes sense to leave the lid off when boiling. It cooks faster too. Thank you for sharing.
You’re welcome, Karen!
The basic quinoa recipe is great! I have used it more than once.
Glad to hear it, Ann!
I’ve been eating quinoa ever since I tried you ‘the best way to cook quinoa’. It turned out perfectly; just like you said! It tastes so good; breakfast, lunch (salad) and dinner. Lovin it; thanks again.
I’m happy to hear that, Carol! Thanks for sharing.
Your difficulties in getting the proper texture in the quinoa may be due to water residue from rinsing. Weigh you qui oa before rinsing, then after and make the adjustment in the total amount of water you use.
With this method, I don’t have an issue. But thanks for sharing, Tracy!
This was a great guide, this was my first time making quinoa and it is deliciously perfect with your instructions! Thank you very much!
You’re welcome, Sharon!
I’m confused… step 1 says to cook and drain water. Then step 2 says to cook quinoa and water to boil, but I’m not seeing where or how much more water is supposed to be added.
Hi Tcarlile, I’m not sure what you mean. Step one is to rinse the quinoa. Step two is where you begin cooking with the ingredients listed above. It’s 1 part quinoa to 2 parts water.
Thanks,my quinoa cooked up perfectly!! and for extra flavor I used vegetable broth! I will come back and try your recipes!!
Great to hear, Janie!
I prefer quinoa as the best breakfast option and found new ways here to add a new flavor, thanks
Quinoa makes a great breakfast option!
Until today I have never enjoyed quinoa.
This was the first time I made absolutely delicious quinoa that my whole family enjoyed – including my kids. Thank you!
Hooray! That’s great to hear, Shana. Thanks for sharing.
Thank you! This was so useful, first time my quinoa turned out well.
I’m happy it was useful for you, GB!
This came out so nicely!! All I could think as I took the lid off and tossed around my perfect quinoa was, “wow- Kate did all the hard work figuring out what would work best.” So, thank you!! I’m looking forward to serving this as a tabouleh to our friends this weekend!
Thanks for sharing, Kitra!
I cook quinoa (qui-no-AH as in Spanish lol) almost just like you do and it’s perfect every time. That last bit of steaming is what peels back the shells nicely as they dry.
Only difference, I found to make it absolutely 100% reliable is to toast the rinsed grains vigourouly, dry or in a little olive oil in the cooking pot before adding the water. Not long just untill you start hearing the extremely delicate little popping sounds, at that point put in your water which will woosh in a mighty steam vortex so stand back. Im not sure why this works but it does, could be it’s a bit like pop corn, so getting it half way expanded before adding the water allows it to fully exploade when cooked. Or it’s that intense steam explosion when you add the cold water to the hot metal pot, that cracks the shells…..no idea.
If I forget to do that, it never opens properly and sort of stews at the same time, not nice.
BTW quinoa pudding is utterly heavenly
Thanks for sharing, Anton!
LOL, I bought some new quinoa last week, a different brand. I bought it in America, as I was there for a few days. At Trader Joe’s actually. Complete flop sadly. Yea, watery sludge that didn’t open up like it should.
I used exactly the same cooking method as before that gives me beautiful quinoa, fluffy and light as couscous.
My tentative deduction is that not all quinoa is equal. Once you find a good one stick with it. For me at any rate the good one is a tiny grain, extremely small, it’s also mixed, three colours but I doubt that has anything to do with it. The American one had larger grains four times the size. It’s not grown in America of course so no blame there. Maybe it’s not the size either but the freshness and how it was stored, because the good one I use is also sold vacuum packed, it’s a solid brick.
I just don’t know.
I tried twice with the new stuff and it failed. Edible but not lovely, the grains appear to be cooked but not opened? Tonight Im going back to the old one definitely but will try altering my methods to get the new one working. Maybe I washed too much? ….Always variables. I do know though that the new one I nibbled straight from the packet and the grains are a chewy and empty, maybe something in that as the tiny ones are hard and crunchy like poppy seed. That could be a cultivation issue or a freshness issue or a size issue. I suspect freshness. The good one was grown in Peru the sludgy one was from Bolivia, that might also be entirely inconsequential of course but different rainfall, fertility, growing seasons etc would make a difference absolutely.
Yes I know you shouldn’t eat it raw, it’s just a habit of mine nibbling on something before I try and cook it. That difference could be it, though or the ine just needs more cooking. We shall see.
Followed your recipe and instructions exactly. Came out like soupy oatmeal. Yuck.
I’m sorry this didn’t turnout perfect for you. Maybe the qunioa wasn’t at the right temperature for you and needed more time. Thanks for your feedback!
Actually, the correct pronunciation of quinoa is kee-NO-ah, at least in the original Spanish. I cringe every time I hear KEEN-wa. In Spanish, o-a are separate syllables, and the next to the last syllable of a word that ends in a vowel is accented. Great information and recipes.
Thanks for sharing!
For some reason, it didn’t work out for me. It was sort of mushy. I’m going to try if a few more times to see if I can improve!!
First time cooking quinoa & it came out perfect! Many thanks!
Lynne
That’s great, Lynne!
Thanks so much for the tip.You’re absolutely right I rinsed in cold water first, then followed your instructions & it came out fluffy & delicious. And no mess in the pan!
Great to hear, Nancy! Thanks so much for your review.
The first time I’ve ever made good Quinoa.
I’m glad it worked so well!
Thank you!! Made some quinoa to accompany stuffed bell pepper, great texture!!
You’re welcome, Rebekka!
No more mushy quinoa for me. Thank you so much. It turned out perfect. I sautéed some green pepper and onion,added just a little Italian dressing and mixed that in with the finished quinoa. Delicious.
Love to hear that! Thank you, Sharon.
I used uncooked quinoa and my turned out very mushy extra water still in there. I tried again with a 1 to 1 ratio and it came out perfect. I live in CA do you think its a weather difference?
Hi Michelle! I’m sorry this didn’t turn out well for you. I’m glad you were able to make it work with 1:1 ratio. Sometimes elevation can impact results, but that’s typically for baking.
Perfect. Thank you so much! My quinoa pilaf turned out beautifully, not mushy at all.
Great to hear, Steele!
Thank you for the excellent cooking lesson. I will be trying the recipes…esp a salad. I had a lot of quinoa given to me. I don’t like any waste. Thanks again.
You’re welcome, Brenda!
Thank you for this wonderful recipe! I love the texture! I added a little bit of olive oil, some freshly chopped oregano and freshly grated romano cheese. Just enough without being overpowering. My go-to recipe. Will experiment more next time. :-)
Thank you for your comment, Margaret!
I cooked the quinoa according to your directions and it turned out perfect. Instead of 2cups of water, I used 1cup water and 1cup of chicken stock. The flavor was so rich.
Thanks for sharing, Irene!
“very helpful thanks!!
You’re welcome, Phillip!
I tried your method and I’m still struggling. How dry should the quinoa be before you put the lid on? I thought it was mostly absorbed but still “moist” and put the lid on. It was very wet after 5 minutes, not fluffy at all. So how dry should I be looking for? I’m a good cook, but I’ve made quinoa a dozen times and have never been happy with my results.
Hi Rebecca, the water should be pretty well absorbed. I hope that helps? How much water are you using?
You are a quinoa life saver! Cooking it uncovered is so key!! LOVE this!
I’m glad you loved it, Ericka!
First time making quinoa and it was a hit with everyone… thank you for base and all different recipes! Can’t wait to try them all.
You’re welcome, Kelly!
Hi! I had made some chicken in the crockpot and used the broth to cook the quinoa using your recipe and it turned out…. just perfect! Thanks .
You’re welcome, Wanna!
Does altitude have an effect on this recipe? We live at 7300 ft. I cooked tri color quina according to the recipe and I believe it needed more water.
Hi Sean! It could. Although in Kansas City, we don’t experience that. How much water do you think you needed extra?
Dear Kate,
Your recipes all look amazing. As I have searched through them looking for soups and chili’s to make I’ve noticed the sodium content is very high yet I see very little added salt, and the beans are drained and rinsed. How could I lower the sodium content.
Warmest regards,
Lauren
Thank you for sharing, Lauren! I’m happy to hear that.
Yay! My quinoa issues solved. This is my new go to way to make quinoa. I make up a batch and then add it to everything…a sprinkle on my soup, a handful in my salad! It’s a great healthy way to bulk things up when you’re feeling hungry. Thanks for the technique!
Hooray! You’re welcome, Allison.
Tried this to night as an alternative to rice with a nice prawn curry.
I’ve been advised by me doctor not to have white rice I’ve tried brown rice but not for me I have had cauliflower rice a few times and quite enjoyed it but was looking for something else.
We cooked it exactly as you said and it came out lovely and we both enjoyed it so no more brown rice for me
Thanks for sharing, Bob!
Looks fab thank you shall try these
Thanks for reminding me to rinse it off first.
You’re welcome!
When I was in Peru, I used to have a quinoa drink for breakfast. Yuo can get it on the street there. But I can’t find a recipe for it. Can you help me figure out the recipe for it? It’s just a thick, gelatinous, warm glass of what looks to be boiled quinoa, and apples for flavor. Whenever I cook the quinoa in water, it falls to the bottom of the glass. i can’t figure out how to get it to be gelatinous and in liquid form. Any ideas?
That sounds interesting, but I’m not sure that is something I will be taking on. Let me know ow it goes if you figure it out!
This worked great. Followed the instructions exactly and it came out perfect. Used the quinoa to make salads in a jar. Layered in a wide mouthed mason jar….homemade salad dressing, quinoa, grilled chicken, bell peppers, celery, carrot, cucumber, tomato, shredded Asiago cheese, chopped romaine and then sealed. Keeps for five days in the fridge. Yummy! I’d post a pic but don’t see how to do that.