Perfect Every Time
How to Cook Quinoa (Fluffy, Nutty, Never Bitter)
Rinsing is the non-negotiable step most recipes skip. Do it, and quinoa comes out light, nutty, and never soapy-tasting.
- Total time
- 20 minutes
- Yields
- 3 cups cooked (serves 4)
What you need
- 1 cup quinoa (any color)
- 1¾ cups water or broth
- ½ teaspoon kosher salt
- A fine-mesh strainer
- A 2-quart saucepan with lid
Step-by-step
1. Rinse thoroughly
Quinoa is coated in saponin, a bitter natural pesticide. Rinse in a fine-mesh strainer for 1 full minute under cold water, rubbing with your fingers.
2. Toast for extra flavor (optional)
Toast rinsed quinoa in the dry saucepan over medium heat for 2 minutes until it smells nutty.
3. Add liquid and boil
Add water and salt. Bring to a boil over high heat.
4. Simmer covered
Reduce to low, cover, and simmer 15 minutes. Don't peek.
5. Rest and fluff
Remove from heat and let sit covered for 5 minutes. Fluff with a fork - you should see little curly white 'tails' when it's done.
Pro tips
- For salads, spread cooked quinoa on a sheet pan to cool fast and stay fluffy.
- Cooked quinoa keeps 5 days in the fridge, 3 months in the freezer.
- Swap water for broth for major flavor upgrade.
FAQ
Why is my quinoa mushy?
Too much liquid. Stick to 1¾ cups per 1 cup dry quinoa, not the 2:1 many packages suggest.
Is quinoa a complete protein?
Yes - it contains all nine essential amino acids, unusual for a plant food.
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