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
That was a great article thank you for that information.
Just wanted to say thanks for the directions! I made quinoa tonight with Glazed Pork Chops with Apricot Ginger Sauce from the cookbook. Both of my picky kids loved the pork chops! Keep up the good work!
Oh! This was a perfect side for tonight’s grilled chicken. Only I didn’t have most of the ingredients, but with your recipe as inspiration, I totally winged it! I used quinoa, corn, a peach, tomato, fresh chives, a few cilantro leaves, and a drizzle of pomegranate balsamic vinegar and eureka lemon olive oil (from allspiceonline.com). Delicious!! Thanks!
I love those fonts, especially yours! It works great for the things I’m typing up for Girl’s Camp.
The reason your blog is amazing, and that I’m always confident serving your recipes to my family, is that you use REAL food. “Diet” food that comes in a box or can with a million preservatives is *not* food that I want to raise my kids eating! Thanks for ALL you do to help me teach my family that balance should start with home-cooked food!
I tried to cook quinoa once and it was such a pain. I was watching Melissa d’Arabian on the Food Network and she microwaves it. I’m excited to try it that way. (She rinses 1/2 c. quinoa really well and then puts it in a microwaveable bowl. She adds 1 1/4 c. water and covers it. She microwaves it on high for 9 minutes and lets it sit for 2 minutes before stirring).
I read in a magazine that you can cook it with orange juice too-then add some craisins and walnuts for a yummy breakfast. I haven’t tried that yet, but it sounds awesome!
I bought a great quinoa cookbook at Costco last year and it has FANTASTIC recipes for quinoa. One of my faves is a recipe for apple streudal quinoa that uses dried apple slices (think those huge cans from the church cannery) and toasted almonds, cinnamon and nutmeg and brown sugar. It is the yummiest and most filling breakfast! We also eat it in place of couscous and make salads out of it, etc. So good for you!
Looking forward to your recipe …..
My favorite way to eat quinoa is with Heavy Cream (or half and half if you want to be healthier) and brown sugar for breakfast! Oh so delicious!!! Add some berries if you want but I like it plain 🙂
I am so glad you posted this recipe my husband bought some of this in the bulk food items section and said we should try and replace all of our rice recipes with it. Lack of instruction made it a little difficult. I looked on food network for help but all of the recipes that I saw had it all cooked up.
Thanks for all your hard work.