How To Cook Quinoa

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Learn how to cook quinoa that is non sticky and fluffy at home—it just requires a little attention to detail.

Prep Time30

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Calories: 322kcal

Place the quinoa in a fine mesh strainer. Rinse under cold running water for 30 seconds to a minute to get rid of saponin.
Soak it in clean water for at least 30 minutes. It helps in digestion.
Set a heavy bottom pan over medium heat. Drain all the water from the soaked quinoa. Add it to the pan. Stir the quinoa frequently for 2 – 3 minutes, until it smells nutty and toasted. Do not leave it unattended as it might burn fast.
Add 2 cups of water (or stock for more flavour) to the pan. Add salt and a olive oil if desired. Bring to a boil over medium-high heat.
Once your quinoa reaches a rolling boil, reduce the heat to low and cover the pan with a tight-fitting lid. Let it simmer gently for exactly 15 minutes. Don’t stir and don’t lift the lid. Stirring during cooking activates starches and encourages clumping.
Once the timer goes off, resist the urge to dig in. Turn off the heat and let the pot sit, covered, for another 5 to 6 minutes. This resting time allows the steam to finish cooking the quinoa and separate the grains naturally.
Uncover the pan and fluff the quinoa gently with a fork. The fork helps lift and separate the grains without mashing them together.
What you’ll see is beautiful, fluffy quinoa—each grain light, tender, and ready to go. At this stage, you can use it immediately or allow it cool down and store in the refrigerator for 4 - 5 days.