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Even though I’ve been cooking quinoa for 20 years, I didn’t figure out a better way to cook it until recently. If you follow the directions on the package (which usually call for a 2:1 ratio of water to quinoa), the results won’t be ideal. Frustrating, I know.
The biggest issue with the package directions is that quinoa tends to stick to the bottom of the pan if it’s left 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 a method I use with the Instant Pot, which creates perfect quinoa every time— and now you can make it on the stovetop, too!
⭐⭐⭐⭐⭐ Featured Review
“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
Quinoa Cooking Instructions
Step 1:
Add the dry quinoa to 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 rinsing the quinoa until the bubbles disappear.
This simple step of rinsing the quinoa will greatly improve the flavor. If your quinoa has tasted bitter in the past, it’s probably because you didn’t take a moment to rinse it.
Note: Alternatively, you can soak quinoa by covering it with twice as much water. Let it rest for 2 hours on the counter, or refrigerate to soak overnight. Drain and rinse well before using it in the next step. I mostly only do this when making a sweet recipe, like Quinoa Porridge.
Step 2:
Transfer the drained quinoa to a small saucepan and cover it with water. For every 1 cup of quinoa, use 1.5 cups of water for cooking. You can also use veggie or chicken broth, if you’d prefer.
Bring the liquid to a boil, then reduce the heat to a gentle simmer and cover the pot. Let it cook for 10 minutes covered.
Step 3:
After 10 minutes, keep the pot covered and 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!
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Cooking Other 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.
- Quinoa Fried Rice
- Mediterranean Quinoa Salad
- Black Bean Quinoa Salad
- Quinoa Pilaf (which tastes like Thanksgiving stuffing)
How to Store Cooked Quinoa
Cooked quinoa can be stored in an airtight container in the fridge for up to 5 days. It’s best to let it cool completely before storing it with a lid.
You can also freeze cooked quinoa! If you’d like it to be easy to measure, spread the cooled quinoa on a baking sheet lined with parchment paper. Freeze for 1 hour, then transfer to an airtight container and freeze for up to 6 months.
Spreading it out to freeze first makes it easier to measure and thaw later.
How to Cook Quinoa (Without Sticking!)
Ingredients
- 1 cup dry quinoa
- 1 ½ cups water
Instructions
- 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 outer coating.
- Transfer the drained quinoa to a small saucepan, and cover it with 1 ½ cups of fresh water. Bring the liquid to a boil.
- Once the liquid is boiling, lower the heat and cover the pot. Let the quinoa cook for 10 minutes covered.
- 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.
- 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.
Video
Notes
Nutrition
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!
Terrific and simple recipe…Really did turn out PERFECT!!! I added some olive oil and seasonings (garlic, paprika, salt, pepper, etc.) then combined w/cooked spinach.
👍🤗🤩
Also…you saved me a lot of money because cooking quinoa myself was much cheaper than buying the pre-made/frozen quinoa. Thank you so much Megan!!!
I’m so glad this was a hit for you, Heather! Thanks for taking the time to let me know!!
Tried this today 1st time my cooked quinoa has ever turned out as I thought it should thank you so so much
This worked out really well for me! Thank you!
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.
So easy and delicious!