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Fluffy cooked quinoa in a white saucepan with a spoon lifting a scoop of light golden quinoa grains.

How to Cook Quinoa

Ella
This simple quinoa recipe creates light, fluffy grains with a mild nutty flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Grain Base, Side Dish
Cuisine South American
Servings 3 servings
Calories 240 kcal

Ingredients
  

Quinoa Base

  • 1 cup uncooked quinoa white quinoa recommended for fluffier texture
  • 2 cups vegetable broth or water broth adds more flavor
  • 0.5 teaspoon sea salt
  • 2 teaspoons olive oil used for toasting quinoa

Instructions
 

  • Place the quinoa in a fine mesh strainer and rinse under cold running water for about two minutes. Move the grains around with your fingers to wash away the natural saponin coating that can cause bitterness.
  • Shake the strainer gently to remove excess water from the rinsed quinoa.
  • Heat a medium saucepan over medium-high heat and add the olive oil.
  • Add the rinsed quinoa to the saucepan and stir slowly for about two minutes until the moisture evaporates.
  • Continue stirring the quinoa to lightly toast the grains. This step enhances the nutty flavor.
  • Pour the vegetable broth or water into the pan and add the sea salt. Stir once to combine.
  • Bring the mixture to a gentle boil. Once bubbling steadily, reduce the heat to low and cover the saucepan with a lid.
  • Cook for about 15 minutes. Stir once every five minutes to prevent sticking while allowing the grains to cook evenly.
  • Check for doneness when the liquid has been fully absorbed and the grains appear fluffy with small spiral tails.
  • Remove the pot from heat and gently fluff the quinoa with a fork to separate the grains.
  • Let the quinoa rest for 5 to 10 minutes before serving. This helps release excess moisture and improves texture.
  • Serve warm as a base for bowls, salads, or main dishes.

Notes

For extra flavor, add a pinch of garlic powder or onion powder while cooking. A bay leaf can also be added during simmering and removed before serving. For a fresh finish, squeeze a little lemon or lime juice over the cooked quinoa. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze portions for up to 3 months.

Nutrition Facts (Per Serving)

Calories: 240 kcal
Carbohydrates: 38 g
Protein: 8 g
Fat: 6 g
Saturated Fat: 1 g
Sodium: 1017 mg
Potassium: 319 mg
Fiber: 4 g
Sugar: 1 g
Vitamin A: 342 IU
Calcium: 27 mg
Iron: 3 mg
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