Learn how to cook perfect quinoa, every time. I've tried all the other quinoa cooking methods and this one works best. It's easy to cook fluffy quinoa when you know the right way to do it!

Perfect Quinoa

quinoa

water (e.g. 2 cups water)

Salt,

Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).

Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to maintain a gentle simmer.

Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it&#8217;s nice and fluffy. Remove the lid and fluff the quinoa with a fork. Season with salt, to taste, unless you’re proceeding with another recipe as written.

Thanks so much! I just made this version of quinoa and are using your quinoa salad recipe. It's come out so fluffy and light!

My go to, very easy and perfect quinoa.  I often do one cup veggie broth and one cup water just to add some extra flavor but can't go wrong with this recipe! 

I cooked with this recipe several times and it always works! My quinoa is better than my mom's.

BTW why put salt at the end and not when I can easily stir it?

Hi, I'm recovering from heart surgery and looking for easy, healthy changes to my diet. Quinoa looks to be one such new staple. I'm going to try your perfect Quinoa recipe and go from there. I looked at your other 10 recipes and they look really good too! Thanks for your time and pages on how to get the most out of a "new to me" staple.

Thank you so much for this Kate. I’ve made bad quinoa (because I followed the package instructions) too many times. You rock!

I cook quinoa fairly often, following the package directions of 1:2 cups quinoa to liquid and cooking with the lid on for 15 minutes. There's always a lot of water remaining, so I remove the lid and continue cooking at least 5 minutes to absorb all the liquid. I've been wondering why that's necessary, and then I found your recipe. I made it again last night using your recipe, and it works!  Perfect fluffy quinoa!  I'll make it this way every time.

Just made this for the first time.  Perfection.

I use my instant pot and it’s perfect every time. I double the recipe with four cups of liquid (broth or plain water) and pour in the whole box or bag of quinoa. Usually about 14 oz or two cups. I use the rice setting and it cooks for ten minutes. Usually quick release and voila Yummy quinoa. Now I have to make this recipe for breakfast!

Yep, this totally works for the perfect quinoa! I followed the recipe exactly and that last fluffing step is clutch! I left the lid on longer than five minutes while I waited for the rest of my meal to finish cooking, but I don't think it made a huge difference.

The quinoa was tender, nutty (not bitter), and separated into perfect little poppy kernels, exactly the way I like it! Great base for so many recipes!

Your recipes all sound great but I have a child who is supposed to eat quinoa and she doesn’t like any of the ingredients in your recipes. She can’t eat any meat or protein other than quinoa and I’m sure you think plain in good but she doesn’t.  Any ideas on how to make it any other her ways than with kale broccoli and so on. Thank you

hot diggity. I've suffered the same woes and this recipe nailed it.

I had just about given up on making un-mushy quinoa - this worked perfectly! Thank you :)

I, too suffered with either mushy quinoa or dry quinoa but not anynore. Thank you so much. Now it comes out perfect every time. I made the salad. I had baby spinach, cherry tomatoes and zucchinis. Mixed in some homemade champaign vinagarett and it was the star of the meal. Give Cookie a hug for me. I think my rescue mutt, Goober is kinda sweet in her! Again thank you.

OMG Kate,  This changes everything for me.  I had tried quinoa and it was mushy so I didn't think it was for me.  I just tried your method, made a small well with a fork at the edge of the saucepan so I could check to see when the water had cooked off/into the quinoa; then shut it off.  I had added olive oil during the cooking, and after about 10 minutes, fluffed the quinoa with a fork, and covered again until I was ready to serve.  It was fabulous.  Light, fluffy and each grain separate from the rest.  It had a delight pop/crunch and I served it with sauteed asparagus fresh from my garden, with an Oriental glaze.  Thanks so very much Kate, now quinoa will become a vital part of my repertoire.  Mike

Awesome recipe thank you! Not mushy at all!

I’ve made quoina a few times and never liked it until I made it this way!! By far the only technique that seems to keep it from getting dense and soggy. Turns out like the quoina I’ve had at restaurants. It took me a long time to find your recipe again thou. Which everybody knew how to to make it like this as I haven’t made or eaten quoina since making your recipe

Twice now I've prepared quinoa according to your directions. You are right, its perfect! Fluffy, light- thanks so much.

Was my first time cooking quinoa and it turned out great! Nice and fluffy and not "mushy" at all. Thanks!  :)

Thank you for sharing all of these great recipes. I am excited to try all of them! 
I try to add good things to my foods, so I'll share one: I add 1 tsp. ground quinoa,  1/2 tsp ground chia, and 1/2 tsp. ground flax to my oatmeal (cook them all together).  I add a little brown sugar and fresh or frozen berries. It tastes amazing!

https://content.jwplatform.com/videos/nlxwUNmt.mp4

Learn how to cook perfectly fluffy quinoa in this video. It’s easy once you know my tips! (Spoiler: Don’t cover the pot while cooking!)

perfect quinoa

Prep Time: 2 minutes

Cook Time: 20 minutes

Total: 22 minutes

Servings: 3

Author : Cookie and Kate

Ingredients

Instructions

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