Even though I’ve been cooking quinoa for 20 years, it wasn’t until recently that I figured out a better way to do it. If you follow the directions on the package (usually calling for a 2:1 ratio of water to quinoa), the results won’t be ideal.
The biggest issue with the package directions is that quinoa usually starts to stick to the bottom of the pan if it’s kept on the heat for a full 15 minutes.
No one enjoys scraping a layer of quinoa off a pan in the sink, so I figured out a better way. It’s adapted from my Instant Pot method, which creates perfect quinoa every time— and now you can make it on the stovetop, too!
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“I didn’t think I needed to try a different way of cooking quinoa, but your posts are always reliable, so I decided to give this a shot– and this is the best way to cook quinoa! I thought it was normal to have some sticking to the bottom of the pot, but it didn’t happen this time.” -Wendy
What is quinoa?
Quinoa is a pseudo-cereal, meaning it looks like a grain, but it doesn’t grow on grass like wheat, barley, and oats do. Some experts consider quinoa to be “nearly” a complete source of protein, if you’d like to read about that discussion.
For years, I followed the traditional guidance, which you may already be familiar with, especially if you’ve cooked other grains. Use a 1:2 ratio of quinoa to water (so, 1 cup quinoa to 2 cups water) and cook in a covered pot for 15 minutes.
Sounds simple enough, right?
However, I have never achieved fluffy quinoa with this method. It’s fine; it’s edible… but I almost always have a thin layer of quinoa that burns, or sticks, to the bottom of the pan by the time the 15-minute cooking time is complete.
Sometimes the quinoa even starts to crisp up around the side of my saucepan, creating an uneven texture. It’s not ideal.
Quinoa Cooking Instructions
Step 1:
Add the dry quinoa in a fine mesh sieve and rinse it under running tap water for at least 30 seconds. You might see foam or bubbles on top as you rinse it.
Continue to rinse until those bubbles go away.
Soaking quinoa
Alternatively, you can soak quinoa by covering it with double the amount of water. Let it rest for 2 hours on the counter, or place it in the fridge to soak overnight. Drain and rinse well before using it in the next step.
Step 2:
Transfer the drained quinoa to a small saucepan and cover it with water. For every 1 cup of quinoa, use 1 1/2 cups of water for cooking. You can also use veggie or chicken broth, if you’d prefer.
Bring the liquid to a boil, then lower the heat to a gentle simmer and cover the pot with a lid. Let it cook for 10 minutes covered.
Step 3:
After 10 minutes have passed, keep the pot covered but remove it from the heat. This will ensure the quinoa doesn’t burn or stick to the bottom of the pan.
Keep the lid on the pan for an additional 5 minutes, then remove the lid and fluff the quinoa with a fork. Now it’s ready to serve!
Quinoa Varieties
I’ve tested this method with white quinoa, red quinoa, black quinoa, and tricolor quinoa. Keep in mind that the more colorful varieties of quinoa will have a more chewy texture compared to white quinoa.
If you’d like them to become more tender, keep the lid on the pot for an additional 5 to 10 minutes. (But still remove the pan from the heat after 10 minutes!)
How to Use Quinoa
You can use quinoa as a protein-packed substitute for rice in a main course or side dish, but I think you’ll also love it in these recipes below.
- 1 cup dry quinoa
- 1 ½ cups water
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Place the quinoa in a fine mesh sieve and rinse it under running water for at least 30 seconds. This quick step will help remove any bitter flavor from the quinoa’s outer coating.
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Transfer the drained quinoa to a small saucepan, and cover it with 1 ½ cups of fresh water. Bring the liquid to a boil.
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Once the liquid is boiling, lower the heat and cover the pot. Let the quinoa cook for 10 minutes covered.
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When the timer goes off, remove the pan from the heat but keep the lid on the pan for another 5 minutes. (So the pan will be covered for 15 minutes total.) Then, remove the lid and fluff the quinoa with a fork. It should have absorbed all of the water and be fluffy, without sticking to the bottom of the pot.
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Serve the quinoa warm right away, or store it in an airtight container in the fridge for up to 5 days. It’s perfect for meal prep! You can also freeze it for up to 3 months.
Feel free to double or triple this recipe, as needed. 1 cup of dry quinoa will make approximately 3 cups of cooked quinoa.
Calories: 209kcal | Carbohydrates: 36g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 319mg | Fiber: 4g | Vitamin A: 8IU | Calcium: 30mg | Iron: 3mg
More Recipes to Try
If you try this quinoa recipe, please leave a comment and star rating below, letting me know how it works out for you!
