How to Cook Perfect Fluffy Quinoa
This is my foolproof method for cooking quinoa, and it gives you fluffy, perfectly cooked grains every single time. All you need is quinoa, water (or broth), and salt. I use the 1:1¾ ratio, cook it on low for 10 minutes, and let it rest for 5. It works with every type of quinoa I have tried, and it is the base for so many of my favorite meals. Salads, grain bowls, soups, tacos, you name it.
4 people
Calories: 162kcal
Ingredients
- 1 cup quinoa
- 1¾ cup water or vegetable broth
- ¼ teaspoon salt
Instructions
- Rinse the quinoa under cold running water in a fine-mesh strainer for 30 seconds, rubbing it between your fingers until the water runs clear.
- Add the quinoa, liquid, and salt to a pot with a tight-fitting lid.
- Cover and cook over low heat for 10 minutes. The grains should be plumped and you'll see small white tails (the germ) separating from some grains.
- Turn off the heat. If any liquid remains, keep the lid on and let it rest for 5 minutes — the liquid will absorb.
- Fluff with a fork and serve.
Notes
- Always rinse quinoa before cooking to remove saponins, which cause a soapy or bitter taste.
- Use vegetable broth instead of water for more flavor.
- Pasta method: boil a pot of salted water, add the quinoa, and cook until tender, then drain. Great if you don't want to measure ratios.
- Store in the fridge for up to 7 days, or freeze for up to 6 months.
Nutrition
Serving: 1serving | Calories: 162kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 559mg | Potassium: 239mg | Fiber: 3g | Sugar: 1g | Vitamin A: 219IU | Calcium: 20mg | Iron: 2mg