What’s not to love about quinoa? This super grain is not only nutty and textured, but it’s also a nutritional powerhouse. (Did you know it’s a complete protein, providing all nine essential amino acids our body needs?) It makes an incredible base for hearty dinner bowls, healthy breakfasts and fun salads. Plus, learning how to cook quinoa is easy!
How Much Quinoa Does 1 Cup Make?
Because the grain triples in size as it cooks, one cup of raw quinoa should yield about three cups of cooked quinoa. It’ll keep for three to five days in the fridge, or in the freezer for up to two months.
How Do You Make Quinoa Taste Better?
It starts with rinsing the grains in a fine mesh sieve under cold, running water. The extra step removes the saponin (quinoa’s natural coating), which not only tastes bitter but also prevents the grain from expanding as it cooks.
You can also toast quinoa after rinsing to deepen its flavor. Just add the quinoa to a large nonstick skillet and cook over medium heat, shaking the pan from time to time. You know it’s done when it starts to make popping sounds.
Finally, using vegetable or chicken broth instead of water is a great way to add flavor to your quinoa. You could also add spices and seasonings to the cooking liquid, or toss the cooked quinoa with dressing while it’s still warm.
How to Cook Quinoa
You can cook quinoa in a rice cooker (or the Instant Pot), but the best way to cook quinoa is actually on the stovetop. Start your quinoa in simmering water to kick-start its blooming and unraveling phase, making it fluffier than you thought possible.
Ingredients
- 2 cups water (or homemade broth, if preferred)
- 1 cup quinoa, rinsed
Yield: about 3 cups
Step 1: Simmer the liquid first
Unlike rice, you won’t want to start quinoa in cold liquid. You don’t want it to absorb any cold water and throw off the water-to-grain ratio, or it will taste soggy. So bring your water or broth to a simmer before stirring in the quinoa. Then, let the mixture come back up to a simmer.
Step 2: Cover and cook
Once the mixture is simmering, reduce the heat to low, cover it and let it cook for 15 minutes. Resist the urge to open the lid and check on the progress! Releasing the steam too early can dry out the quinoa.
Step 3: Let it sit
Here’s the most critical step if you want fluffy quinoa: practicing a little patience before you eat it. I know you want to dig right in, but take the pot off the heat and let it sit (covered) for an additional 20 minutes. The cooked quinoa will continue to release steam during this time, which will ensure your grains are light and airy.
Step 4: Fluff with a fork and enjoy!
Don’t use a spoon or spatula. Using a regular old fork to fluff the quinoa keeps the individual grains separate instead of mashing them together.
Once it’s fluffed, serve it up and enjoy!
Our Best Quinoa Recipes
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Summer Salad by the Lake
I came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California
Chicken Quinoa Bowls with Balsamic Dressing
I love this recipe because its simplicity allows me to spend time with my family, while not sacrificing on health or flavor. Plus the fresh spring flavors really shine through! —Allyson Meyler, Greensboro, North Carolina
Lemon Cranberry Quinoa Salad
As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for cranberries, cilantro for parsley, and lime for the lemon juice and zest. —Mary Shenk, Dekalb, Illinois
Ancient Grain Beef Stew
My version of beef stew is comfort food with a healthy twist. I use lentils and red quinoa rather than potatoes. If leftover stew seems too thick, add more beef stock when reheating. —Margaret Roscoe, Keystone Heights, Florida
Skinny Quinoa Veggie Dip
Don’t let the name fool you. This good-for-you recipe will appeal to the health-conscious, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. —Jennifer Gizzi, Green Bay, Wisconsin
Broccoli Cheeseburgers with Spicy Sweet Potatoes
These faux burgers are so packed with flavor that nobody notices they're also packed with protein, fiber and vitamins. —Pamela Vachon, Astoria, New York
Hearty Quinoa & Corn Chowder
My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. — Kari Napier, Louisville, Kentucky
Black Bean & Corn Quinoa
My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
Mediterranean One-Dish Meal
I came up with this recipe one night when I was improvising with what I had on hand. I love to make simple, healthful, one-dish meals with lots of vegetables. Feta and Greek olives give this one a depth of flavor people seem to love. —Donna Jesser, Everett, Washington
Pea Soup with Quinoa
This soup is low in fat, high in fiber, and has a fantastically fresh flavor and wonderful texture. Best of all, it’s so simple to make. —Jane Hacker Milwaukee, Wisconsin
Quinoa Tabbouleh
When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabouleh. Now we make it all the time! —Jennifer Klann, Corbett, Oregon
Black Bean Chip & Dip Burgers
I finally invented a healthy veggie burger that wasn't dry and crumbly or really boring. These fit the bill—even my grandkids prefer them over hamburgers. They taste like chips and dip in a burger! —KT Rehrig, Allentown, Pennsylvania
California Quinoa
I’m always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. —Elizabeth Lubin, Huntington Beach, California
Lentil White Bean Pilaf
Vegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make this when I have extra cooked lentils, barley, quinoa and rice on hand. —Juli Meyers, Hinesville, Georgia
Stuffed Chicken Breasts with Cranberry Quinoa
I travel every year to Peru on a medical mission trip and was introduced to quinoa there. For years I made a similar chicken dish with rice, so I tried it with quinoa. We love it. —Joyce Moynihan, Lakeville, Minnesota
Garden Quinoa Salad
This recipe is special to me because it’s delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they’re fresh! —Patricia Nieh, Portola Valley, California
Quinoa Tabbouleh Salad
In our new cookbook “The Kitchen Decoded,” we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. —Logan Levant, Los Angeles, California
Strawberry-Lime Quinoa Parfaits
When I serve quinoa with strawberries and key lime pie yogurt, friends scrape the bottom of the parfait glass to get every delectable bite. —Bev Jones, Brunswick, Missouri
Spicy Coconut Shrimp with Quinoa
Help yourself to a plate full—generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. —Keri Whitney, Castro Valley, California
Autumn Power Porridge
This rib-sticking porridge is made with oats and protein-rich quinoa. Added pumpkin, maple syrup, walnuts and dried cranberries make it a kid-friendly breakfast. —Jennifer Wickes, Pine Beach, New Jersey
Confetti Quinoa
If you've never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. —Kim Ciepluch, Kenosha, Wisconsin
Quinoa & Black Bean-Stuffed Peppers
I get a kick out of trying new-to-me foods like quinoa. Stuff green peppers with it, or use red ones. For the holidays, you could even do both red and green. —Cindy Reams, Philipsburg, Pennsylvania
Spiced Blueberry Quinoa
I took up eating quinoa when I found out how much protein it has. This is really an easy dish to experiment with; my first version of the recipe was made with shredded apples instead of blueberries. It's just as delicious! —Shannon Copley, Upper Arlington, Ohio
Bacon-Wrapped Scallops with Pineapple Quinoa
This is the first recipe I developed using quinoa as an ingredient. My husband thoroughly enjoyed helping me test this recipe. This is a special dish that can be easily prepared in under 30 minutes.—Laura Greenberg, Lake Balboa, California
Smoky Quinoa with Mushrooms
Add quinoa cooked with smoked paprika to your list of top sides. To warm the spinach leaves, quickly saute if desired. —Ellen Kanner, Miami, Florida
Warm Squash & Quinoa Salad
Whenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. —Carly Taylor, Libertyville, Illinois
Quinoa Turkey Chili
This heart-healthy chili is not only tasty, it's a vitamin and protein powerhouse! —Sharon Giljum, San Diego, California
Shrimp Skewers with Asian Quinoa
Quinoa is a more complete protein than most other grains. We think you’ll be hearing more requests for this flavorful Asian-inspired dish. —Taste of Home Test Kitchen
Lemon Herb Quinoa
My family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of main course. —Jenn Tidwell, Fair Oaks, California
Apple & Sweet Potato Quinoa
When feeding three hungry boys, I rely on quick, filling and tasty meals. The guys aren’t big quinoa fans, but the sweet potatoes and apples won them over. —Cheryl Beadle, Plymouth, Michigan
Quinoa-Stuffed Squash Boats
My colorful “boats” with quinoa, chickpeas and pumpkin seeds use delicata squash, a winter squash that’s cream-colored with green stripes. In a pinch, acorn squash will do. —Lauren Knoelke, Milwaukee, Wisconsin
BLT Quinoa Bowls
I absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! —Elisabeth Larsen, Pleasant Grove, Utah
Brussels Sprouts & Quinoa Salad
With Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. —Cameron Stell, Los Angeles, California
Avocado & Garbanzo Bean Quinoa Salad
This delicious salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. —Elizabeth Bennett, Seattle, Washington
Apple-Cranberry Grains
These delicious slow-cooker grains are perfect. I set my slow cooker to start automatically overnight and a hearty breakfast is ready in the morning, making this quick and healthy recipe a favorite in my home. —Sherisse Dawe, Black Diamond, Alberta, Canada
Curried Quinoa Salad
Quinoa is such a fantastic salad base—it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. —Shannon Dobos, Calgary, Alberta
Quinoa Unstuffed Peppers
This deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer's stocked with single-serve portions to take to work. —Rebecca Ende, Phoenix, New York
Pesto Quinoa Salad
My daughter-in-law got me hooked on quinoa, and I'm so glad she did! I've been substituting quinoa in some of my favorite pasta recipes, and this dish is the happy result of one of those experiments. I love using my garden tomatoes and peppers in this salad; however, sun-dried tomatoes and roasted red peppers are equally delicious. —Sue Gronholz, Beaver Dam, Wisconsin
Curried Chicken Skillet
This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Tropical Quinoa Breakfast Bowl
I have been making this quinoa, coconut, pineapple and mango dish since I was in high school. To make it even more tropical, add some diced papaya.—Billy Hensley, Mount Carmel, Tennessee
Strawberry-Quinoa Spinach Salad
We make quinoa with spinach and strawberries year-round, but it's most fun when we go to the farmers market to get the season’s first berries. —Sarah Johnson, Indianapolis, Indiana
Wild Rice, Quinoa & Cranberry Salad
This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. —Jerilyn Korver, Bellflower, California
Chicken Quinoa Salad
We pile our favorite gyro fixin’s (plus quinoa) into bowls. Our local gyro guy has a cool, spicy sauce that transforms his sandwiches. It’s a must here, too. —Leah Lyon, Ada, Oklahoma
Loaded Quinoa Breakfast Bowl
After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying, but also anti-inflammatory and highly nutritious. —Chantale Michaud, Guelph, Ontario
Spicy Orange Quinoa
A creative way to serve the super grain quinoa, this recipe combines the flavors of citrus, crunchy Brazil nuts, vegetables, garlic and saffron. Cayenne and roasted peppers add a spicy accent.—Kathy Patalsky, New York, New York
Salmon & Feta Wilted Spinach Salad
My friend mentioned a Turkish salmon and couscous dish that sounded fantastic, so I started experimenting. I prefer this salad warm, but it's also tasty served cold. —Jeni Pittard, Statham, Georgia
Quinoa Granola
This is a healthy and tasty snack that I feed to my kids often. They love it!—Cindy Reams, Phillipsburg, Pennsylvania
Curried Quinoa and Chickpeas
Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. —Suzanne Banfield, Basking Ridge, New Jersey
Quinoa Wilted Spinach Salad
Get all the nutritious benefits of quinoa, spinach and cranberries paired with the crunchy texture of nuts in this easy and scrumptious salad. A light, flavorful dressing splashed with citrus tops everything off! —Sharon Ricci, Mendon, New York
Asian Quinoa
I love to cook and come up with new recipes. I serve this dish at least once a month and sometimes more. For a different twist, I'll occasionally add a scrambled egg or use soy sauce instead of the rice vinegar. —Sonya Labbe, Santa Monica, California
The post How to Cook Quinoa appeared first on Taste of Home.
Lindsay D. Mattison