How To Prepare And Cook Quinoa - Inspired Taste

Learn how to cook quinoa perfectly so it is ready to use in your favorite quinoa recipes. Methods for the stovetop, microwave, rice cooker, and Instant Pot included.

It actually took me a while to fall in love with quinoa, but once I found the perfect quinoa-to-water ratio and cooking method, everything changed. This easy stovetop quinoa recipe makes tender, separate grains in about 25 minutes. No mushy texture, no bitterness, just perfectly cooked quinoa ready for salads, bowls, or any of your favorite quinoa recipes.

While the stovetop remains my favorite way to cook quinoa, reader requests inspired us to test other methods, so I have also included tips for making quinoa in the Instant Pot, a rice cooker, or a microwave below to help you out.

Key Ingredients

• Quinoa: Pronounced keen-wah, quinoa is a highly nutritious, grain-like seed with a naturally nutty flavor. It originated in the Andes of South America and is packed with protein, with over 8 grams per cup. Don’t be fooled by their size, these tiny seeds are loaded with nutrients like manganese, magnesium, folate, and iron. (Read more about the health benefits of quinoa.)
• Water-to-Quinoa Ratio: The ideal quinoa-to-water ratio is 2:1. So, for every 1 cup of quinoa, use 2 cups of water. One cup of uncooked quinoa yields about 3 cups cooked. For extra flavor, swap the water for broth or stock. I love using our homemade vegetable broth, chicken broth, or bone broth.

Find the full recipe with measurements below.

How to Cook Quinoa

Tip 1: Stovetop is my favorite. While I’ve made quinoa in almost every cooker out there, I still return to my trusty stovetop method over and over again. It’s quick, easy, and turns out well every time. That said, to help you out, I’ve also included Instant Pot, rice cooker, and microwave methods in the recipe below.

Tip 2: Rinse your quinoa. Always rinse quinoa before cooking. This removes its natural saponin coating, which can make quinoa taste bitter or soapy. Rinsing helps it cook up with a really nice nutty flavor. Even if your package says “pre-rinsed,” it’s still worth giving it a quick rinse (we’re sensitive to saponin, and it makes a difference).

Tip 3: Use the right water-to-quinoa ratio. For perfectly cooked quinoa on the stove, use 2 parts water to 1 part quinoa. Combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring it to a boil, then reduce the heat to a gentle simmer.

Tip 4: Don’t cover while simmering. I prefer not to cover the saucepan while it simmers and find that this helps the quinoa cook up light and fluffy rather than mushy. Let it simmer on low until all the liquid is absorbed, about 10 to 15 minutes.

Tip 5: Let it rest and fluff. Once the liquid is absorbed, remove the saucepan from the heat, cover it with a lid, and let it rest for 5 minutes before, fluffing it gently with a fork.

Ways to Use Quinoa

• Make a salad. I love this superfood quinoa salad, and Adam leans towards this quinoa and black bean salad.
• Use our oatmeal recipe, but replace the oats with quinoa for breakfast. Top with your favorite toppings like blueberries, honey, and yogurt. Or, for a savory breakfast, top fluffy quinoa with a fried or poached egg and sautéed spinach.
• Scatter it over salads or swap out rice in rice bowls or stir-fries.
• We’ve also used cooked quinoa in these veggie burgers with great success.
• Stir into soups, stews, and chili. I use it to make our vegetarian chili.
• Make these tahini lemon quinoa bowls!

How to Cook Quinoa Perfectly

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• PREP 5 mins
• COOK 15 mins
• TOTAL 20 mins

My favorite way to make quinoa is on the stove. However, since sharing this recipe and a few reader requests, we have added three more easy methods below so you can succeed no matter which cooking device you have on hand.

Makes 3 cups

You Will Need

1 cup quinoa

2 cups water or broth, like chicken stock or veggie broth

Pinch fine sea salt, optional

Directions

• How to Cook Quinoa on the Stove

1Rinse: Add the quinoa to a fine-mesh strainer, then rinse under cool water for 30 seconds to 1 minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move it around the bowl, drain the water, and repeat.

2Cook: Shake the quinoa to remove any excess liquid, then combine with the water (or broth) in a medium saucepan over medium-high heat. Bring to a boil, then reduce to a low simmer and cook, uncovered, until the liquid is absorbed, 10 to 15 minutes. If you are making a larger batch, this may take closer to 20 minutes.

3Let rest: Move the saucepan off the heat and cover for 5 minutes. This extra time allows the quinoa to steam and “fluff up.” Uncover, and then fluff with a fork.

• Microwave Method

1Microwave: Combine 1 cup of rinsed quinoa with 2 cups of water (or broth) in a large microwave-safe bowl. Cover the bowl with a microwave-safe plate. Microwave on high until the liquid level has reduced by about half, about 6 minutes.

2Let rest: Carefully remove the bowl from the microwave (it will be very hot!). Stir, then cover the bowl again and let it stand for 5 to 10 minutes or until all the liquid is absorbed. Fluff with a fork and serve.

• Rice Cooker Method

1Cook: Lightly brush the inner pot of the rice cooker with oil or butter. Add 1 cup of rinsed quinoa and 2 cups of water (or broth) to the rice cooker. Stir well to prevent it from sticking to the bottom. Secure the lid. Select the “white rice” setting if your rice cooker has one; otherwise, use the regular cooking cycle.

2Let rest: Once the cooking cycle is complete, let the quinoa sit in the rice cooker with the lid closed for about 10 minutes (turned off or use the warm). Fluff with a fork before serving.

• Instant Pot Method

1Note: You’ll need less water when using an Instant Pot. Use a 1:1 ratio of quinoa to water.

2Cook: Lightly brush the inner pot of the pressure cooker with oil or butter. Add 1 cup of rinsed quinoa and 1 cup of water or broth to the pressure cooker. Stir well to prevent it from sticking to the bottom. Secure the lid and set the pressure cooker to HIGH pressure. Cook for 1 minute.

3Let sit: Let the pressure release naturally for 12 minutes. Carefully release any remaining pressure, then open the lid and fluff it with a fork.

Adam and Joanne's Tips

• Storing: Keep in an airtight container in the fridge for up to 5 days. Or freeze for up to 2 months.
• More flavor: Stir olive oil, coconut oil, or butter into the cooked quinoa. Fold in chopped fresh herbs like parsley, chives, or cilantro. Squeeze fresh lemon juice or lime juice on top.
• The nutrition facts provided below are estimates.

Nutrition Per Serving Serving Size 3/4 cup cooked / Calories 156 / Total Fat 2.6g / Saturated Fat 0.3g / Cholesterol 0mg / Sodium 45.6mg / Carbohydrate 27.3g / Dietary Fiber 3g / Total Sugars 0g / Protein 6g AUTHOR: Joanne Gallagher