Quinoa is an edible seed that is cooked similarly to rice, simmered in broth or water, until it transforms into a fluffy grain that’s perfect for bowls, salads, and more! Quinoa is incredibly nutrient-packed, boasting fiber, protein, and antioxidants, and can be eaten hot or cold. It has a mild nutty flavor, a little bit of chew, and works well in a variety of meals in the kitchen. Here’s how you cook it!
Are there different colors or varieties of quinoa?
The most common variety of quinoa is white. It has the most mild flavor and also the fluffiest texture. There are also red and black varieties. Both of these tend to have a slightly stronger flavor and a little bit more chew.
What are the health benefits of quinoa?
It has a mild, nutty flavor and it’s very good for you! Quinoa has a higher protein content than any other grain, and it’s complete protein, meaning that it provides 9 essential amino acids. It’s also rich in fiber, and low on the glycemic index. It’s especially great for those who eat gluten free, vegan, and vegetarian diets because it is such a great source of nutrients, including both calcium, iron, and protein.
Where I can I buy quinoa?
As quinoa is becoming more and more popular, it is fairly easy to find it in a normal grocery store. It’s stocked near the dry rice and couscous. Also, check stores that carry grain in bulk. I buy quinoa from a bulk bin where I get a much better price than from a box. You can also find large bags in most Costco stores.
How do I cook quinoa?
It’s cooked much like rice. It can also be cooked in a rice cooker, but I use the stove top method most often.
- Soak: Most boxed varieties of quinoa come “pre-rinsed” but I always rinse mine regardless. It helps remove any lingering saponins (a coating the grains have in their natural state that can make the finished product a little bitter if not rinsed off) and it helps soften the outer shell and also remove any dust particles.
- Drain the quinoa to remove water from soaking and place grains in a small pot with a lid. Make sure your pot is large enough for the amount to triple in volume. Remember the basic ratio for quinoa is 1 part dry quinoa to 2 parts water or broth and it will yield triple the amount.
- Cook the quinoa by simmering for about 15 15 minutes or until all the water is used up. Remove pan from heat. I let mine sit on the stovetop (off of the heating element) for 5-10 minutes before taking the lid off.
- Fluff the quinoa and eat.
How to use quinoa
Quinoa can be used in a variety of ways. Try it as a substitute for rice, couscous, or orzo in recipes you already make! Here’s a few to try:
Coconut Almond Breakfast Quinoa
Roasted Sweet Potato Quinoa Salad
Black Bean and Mango Quinoa Salad
How to Cook Quinoa
Ingredients
- 2/3 C dry quinoa
- 1 1/3 cups water or broth chicken, vegetable, or beef
- 1 pinch salt
Instructions
- Place quinoa in a bowl and cover with 1 inch of water. Gently stir and carefully pour out excess water. Add water again until it covers quinoa by 1 inch. Let sit for 5 minutes. Drain.
- Place rinsed and drained quinoa in a pot with 1 1/3 cups water or broth, and pinch of salt, and bring to a simmer on the stovetop. Place tight-fitting lid on pot and simmer for about 15 minutes, until all the water is evaporated. Remove from heat and let sit 5 minutes. Fluff with fork.
Questions & Reviews
I love quinoa! I use it most often in pancakes! So good–perfect little crunch, plus a nice extra bit of protien. (Recipe is on my blog if you’re interested).
I just bought your book, but have just thumbed through it. Didn’t know about your website though. It has been fun taking a few minutes surfing, but got side tracked on the handwriting fonts!
Too bad my computer at home (is at the repair guy’s house) is a mess, cause I’d love to go come and use some of those awesome fonts on some scrapbooking.
Can’t scrapbook, but maybe I can do some cooking. Thank you for the recipes!
Kate
I have tried quinoa several times and it always gives me a stomach ache. Do you know of any solutions?? Very sad not to be able to enjoy this yummy grain!
This is a really healthy grain–thanks for posting. I also like the red kind–nuttier flavor and you don’t have to rinse it either.
I actually just substituted quinoa instead of rice in your southwest stuffed bell peppers recipe last week. Fabulous! I would love to see more recipes using quinoa.
I love quinoa with black beans and savory garlic dressing. Or just with honey drizzled over it. Looking forward to your next recipe!
I LOVE Quinoa!! A friend of mine adds cooked quinoa to her smoothie in the morning to make it more filling. I tried it and it adds a bit of texture but doesn’t really change the flavor.
I usually just use it in place of rice.
I am dying to try quinoa, so thanks for this easy recipe! I’m particularly interested in using it for stuffed peppers, along with veggies and beef… mmm! So many possibilities. Thanks for inspiring me with something new. Have a great weekend! 🙂
We sprinkle some feta cheese on top of quinoa at our house. So tasty!
Mmm, so good! In sweden we also have black quinoa, which is even better! both kinds soaks up all kinds of flavours so cooking it in broth or such makes it really nice. Just a tip!