I like to consider myself a quinoa expert. I have cooked a lot of it for my cookbook. Small amounts, or lots at once, with spices and greens, or without—I’ve done it all. The standard quinoa cooking method started failing me early on. My quinoa was mushy and overdone, every time, and it was driving me nuts.
I tried using slightly less water than usual, which has been recommended elsewhere. It helped a little sometimes, but other times, I had to add more and more water while the quinoa was cooking. Then, the dry quinoa soaked up way too much of the dressing I added later.
At some point, I wondered, why do all the quinoa recipes suggest covering the quinoa while cooking? My quinoa was all overcooked and mushy, so covering it seemed like the last thing I should do.
Bingo! Here’s the trick for perfectly fluffy quinoa: Use twice as much water as quinoa, as usual, then cook uncovered until the quinoa has absorbed all the water. The cooking time will vary based on quantity.
Once the water is all absorbed, remove the pot from heat, cover it and let the quinoa steam for 5 minutes. That’s when the quinoa pops open into fluffy quinoa perfection, and that is how to cook quinoa properly.
I’ve gotten quite a few questions from you guys about how to avoid mushy quinoa, so I just had to share. I typed up the full recipe and instructions for you below.
Scroll down for the full recipe, plus a short video showing my technique and 10 of my favorite quinoa recipes. For even more quinoa inspiration, you can view all of my quinoa recipes here.
Watch How to Make Perfectly Fluffy Quinoa
Perfect Quinoa
- Author: Cookie and Kate
- Prep Time: 2 mins
- Cook Time: 20 mins
- Total Time: 22 minutes
- Yield: 3 cups 1x
- Category: Staple
- Method: Stovetop
- Cuisine: Peruvian
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!
Ingredients
- 1 part uncooked quinoa (e.g. 1 cup quinoa—any color will do—you will end up with three times as much cooked quinoa)
- 2 parts water (e.g. 2 cups water)
- Salt, to taste (around ¼ teaspoon salt per cup of dry quinoa)
Instructions
- 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’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.
Notes
Serving suggestions: I love to stir a drizzle of olive oil and clove of garlic into warm quinoa for extra flavor. Other options include chopped fresh spinach or arugula, or massaged kale. Fresh herbs and/or dried spices are nice, as well as grated or crumbled cheese, sun-dried tomatoes, pitted and sliced olives, etc.
Storage suggestions: Leftover quinoa keeps well, refrigerated, for 4 to 5 days. Make sure it has cooled to room temperature before covering and chilling.
▸ Nutrition Information
Wait, what is quinoa?
In case you haven’t encountered quinoa yet, it is a pseudocereal that grows near the Andes in South America. By pseudocereal, I mean that it is grain-like, but it’s technically not a grass like wheat. Quinoa is pronounced KEEN-wah, although my dad likes to tease me by calling it queh-NO-ah.
Quinoa is very nutritious—it’s full of fiber, protein, vitamins and minerals, including manganese, magnesium and folate. Quinoa’s health benefits are really too long to list here, but the key point is that quinoa is remarkably dense in nutrients, and worth including in your diet.
You can buy quinoa in most grocery stores these days, usually in the health section or near the rice. You can also buy quinoa online at Amazon (affiliate link).
10 Favorite Quinoa Recipes
1) Sun-Dried Tomato, Spinach and Quinoa Salad
“I have made this salad twice in a week it is that good – easy and delicious!” – Terri
2) Broccoli, Cheddar & Quinoa Gratin
“This was so good! I’ve been trying to find one dish recipes that can also feed baby and this was perfect! I was almost too lazy to make the breadcrumbs but I’m so glad I did because it was simple and and so worth it! I also used a bit of cauliflower because I had it and it was good in there too. I think I’m going to make this again and bring it to Easter! It’s a perfect healthier version of a classic!” – Stephanie
3) Quinoa Black Bean Tacos with Creamy Avocado Sauce
“This is one of my favorite dishes ever! Followed the instructions (first time ever was not inspired to change anything) and enjoyed a yummy dinner with my partner, twice now. He loved it as well! Thanks for sharing and good luck! :)” – Dessi
4) Colorful Beet Salad with Carrot, Quinoa & Spinach
“THE best salad ever! My husband and I absolutely love it! I’m sharing with my family and friends!” – Jacqueline
5) Quinoa Vegetable Soup with Kale
“I just found this recipe via pinterest! I made the soup yesterday and I absolutely love it!! Never thought of quinoa in soup but this makes so much sense! I am always looking for ways to add protein without adding meat so this is great and my whole family loves it! (I’m a college student by the way, not a mom, in case you couldn’t tell. lol) This soup is great for all ages!!” – Maya
6) Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce
“We made this for dinner 2 hours ago and can’t stop talking about it! OMG! It was so delicious and full of flavor and it was easy to make. My kids loved it, too. We already can’t wait to make it again :) thank you so much!” – Tiffany
7) Favorite Quinoa Salad
“Delicious recipe, Kate. I’ve been crazing something light and refreshing and this quinoa salad hit the spot. This is definitely one of the best quinoa salads I’ve made. Your recipes never disappoint. Thank you!” – Allison
8) Crunchy Thai Peanut & Quinoa Salad
“Made this for dinner tonight when a friend came over. Even my four-year-old loved it! He is not always into raw veggies, but upon the first bite, exclaimed, “I like this! Yeah, I love it!” and had a second helping. We did leave the cilantro on the side for him. Will be making this again very soon.” – Lea
9) Quinoa Broccoli Slaw with Honey-Mustard Dressing
“Three of us polished off this recipe in one sitting. It was wonderful! Tangy, sweet and crunchy, thanks to the almonds. It was also so easy to make. Thank you!” – Leah
10) Cinnamon Toast Breakfast Quinoa
“Made this for breakfast this morning, and it’s amazing! It’s definitely going to be in my regular rotation.” – Carly
More resources you might appreciate: 23 make-ahead breakfast recipes, 16 recipes that pack well for lunch and 20 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!
Evan
An inquiry from a total ignoramus and newbie seeking alternative high-fibre sources – will quinoa cook effectively by being steamed in a covered sieve; and does it help to rinse the cooked quinoa with boiling water (as can be done with rice to make it more suited to stir-frying)?
Laurence Boucher
When writing up the previews it would be helpful to tell right up front that it requires a slow boil for about 20 minutes, depending on the quantity. Also in the more detailed recipe, it would be helpful to have some recipe variations. For example, quinoa is a great breakfast meal, with cut up Granny Smith apples, pumpkin seeds, sesame seeds, flax seeds, chopped up almonds and raisins are optional.
Marilyn S Pipkin
I have used your basic recipe for quinoa as a base for whatever else I have on hand. Thanks for these convenient instructions. Results are consistent and delicious.
Kate
I’m glad this works well for you!
Anton
Yes, it steams very well, this is also (besides rinsing) a good way to get rid of all the sapponins clinging to the seed shell, these are bitter and not good for us.
Not sure about rinsing quinoa after it’s cooked as it tends to absorb everything so that might turn it watery mushy. I’ve never tried stir frying it either. I don’t think you need to quite honestly, just drop it in last minute and stir through rather. It’s not as robust as rice.
It does make an excellent filler for veg burgers and nutcutlets etc as the inside stayes lovely and moist and fluffy while the outside crisps up. That’s as much experience I have with frying.
Nathan Ming
Thank you for this veggie burger idea. I have never cooked quinoa in my life, but this simple recipe has made me into a master chef instantly :)
Carol DeLaurier
This method works great!
Kate
Great to hear, Carol!
Michele
Thank you so much. It was wonderful. 2nd recipe I tried of yours. My daughter doing a workout/nutrition challenge and needs to eat steel cut oatmeal. We didn’t like last time so I googled it and yours popped up. The roasting of oats made a world of difference. This quinoa recipe turned out great too!
Kate
Great to hear, Michele! The toasting does do so much for it.
Gisella Parkes
Thanjs, I just had to throw away a quinoa pirridge, followed your instructions – perfect.
Gisella
Nancy
I hadn’t made quinoa in a while, so checked the web. So glad your instructions were near the top. Just made my most perfect pot of quinoa ever. Thank you for letting your instinct guide you, and thank you for your very clear explanation.
Kate
Hooray! Thanks for letting me know. I’m glad you came across this recipe for quinoa, too.
Vikki
I introduced and assisted my developmentally delayed clients to this basic recipe today. We added black beans, green onion, sweet onion, pecans, pink salt & pepper, minced garlic, chili powder, basil. It was a hit with scooping mixture with chia and quinoa chips. Last time I attempted to make, I must’ve overcooked, but this was just too easy. Next Tim, I’ll add cashews, raisens, shredded carrots and cranberries.
Kate
Thank you for sharing, Vikki!
bill
Been making KensNoah for a few years and want to share another method.
I use a simple rice cooker. It has to be stainless if you are health conscious.
Change up on ratio is like this – 1 cup Q and 2 cup water and 1/2 cup coconut milk. After cooker switches to warm, stir and let it sit at that with lid off stirring occasionally until you get the consistency you like. I came looking for toast and found it so will report back. My wife found some Q toast in the frozen foods and liked it but it was way over priced. Now I can enter the market share:). Thanks
Kate
Thanks for sharing!
Sue K
Nice to know someone is a quinoa expert. I had never had quinoa before and wanted to try it so believe it or not, I made, first time out, a kale and quinoa salad with a lemon vinaigrette dressing for Christmas dinner since I wanted a salad and no one was bringing one. I enjoyed it and my other half tried it surprisingly and a couple of people took a tiny bit of it LOL. They know I am always cooking something different but do not ask what it is and most just will not even try it. OH WELL, MORE FOR ME. I liked it and had leftovers for me. I am now a fan of it and looking for recipes to use it in. Giving you 5 stars. I saw a couple of recipes here that I will have to try.
Kate
I’m glad you tried this way! Thanks for your review, Sue.
Judy Gilbert
I feel like love at first sight! I’ve been waiting for this explanation, dutifully putting the lid on the quinoa (even though it felt wrong) and ending up with mush! Thank you so much, and don’t worry too much about the ‘love’ bit–i’m a 74-year-old granny, and you just made my day!
Kate
Wonderful, Judy! I’m glad you found this post. Thanks for your comment.
Barb
Today was the first time I ever cooked quinoa. I’m glad that I happened upon your site because it turned out superb! I think that if it had picked a regular recipe and it turned out mushy – I may not have tried again. I think also, that I chose yours because you had such a good explanation of your trials and success with quinoa. Thank you for sharing – it made our meal great!!!
Kate
You’re welcome, Barb! Thanks for your review.
Bette Haines
I love breakfast quinoa! Cook the quinoa at same ratio (2 c water to 1 cup Q) and add dried berries or raisins. Store in the fridge and when ready to eat microwave desired serving in a bowl and add nuts, a little brown sugar and milk (any type) and serve hot – so yummy and really sticks with you.
Kate
Thanks for sharing, Bette!
Mr. Harry
Came out right the first time thanks!!!!!
Kate
Great to heat, Harry!
Martin
I’ve gotten pretty good results using a rice cooker, probably because it vents.
Kate
Thanks for sharing, Martin!
David Herman
Thanks very much for the information. Am using the quinoa in my vegetarian chili!
Kate
What did you think?
Karen Nellis
I finally make good tasting Quinoa. It makes sense to leave the lid off when boiling. It cooks faster too. Thank you for sharing.
Kate
You’re welcome, Karen!
Ann
The basic quinoa recipe is great! I have used it more than once.
Kate
Glad to hear it, Ann!
carol bittner
I’ve been eating quinoa ever since I tried you ‘the best way to cook quinoa’. It turned out perfectly; just like you said! It tastes so good; breakfast, lunch (salad) and dinner. Lovin it; thanks again.
Kate
I’m happy to hear that, Carol! Thanks for sharing.
tracy
Your difficulties in getting the proper texture in the quinoa may be due to water residue from rinsing. Weigh you qui oa before rinsing, then after and make the adjustment in the total amount of water you use.
Kate
With this method, I don’t have an issue. But thanks for sharing, Tracy!
Sharon
This was a great guide, this was my first time making quinoa and it is deliciously perfect with your instructions! Thank you very much!
Kate
You’re welcome, Sharon!
Tcarlile
I’m confused… step 1 says to cook and drain water. Then step 2 says to cook quinoa and water to boil, but I’m not seeing where or how much more water is supposed to be added.
Kate
Hi Tcarlile, I’m not sure what you mean. Step one is to rinse the quinoa. Step two is where you begin cooking with the ingredients listed above. It’s 1 part quinoa to 2 parts water.
Janie
Thanks,my quinoa cooked up perfectly!! and for extra flavor I used vegetable broth! I will come back and try your recipes!!
Kate
Great to hear, Janie!
Vivek
I prefer quinoa as the best breakfast option and found new ways here to add a new flavor, thanks
Kate
Quinoa makes a great breakfast option!
Shana
Until today I have never enjoyed quinoa.
This was the first time I made absolutely delicious quinoa that my whole family enjoyed – including my kids. Thank you!
Kate
Hooray! That’s great to hear, Shana. Thanks for sharing.
GB
Thank you! This was so useful, first time my quinoa turned out well.
Kate
I’m happy it was useful for you, GB!
Kitra
This came out so nicely!! All I could think as I took the lid off and tossed around my perfect quinoa was, “wow- Kate did all the hard work figuring out what would work best.” So, thank you!! I’m looking forward to serving this as a tabouleh to our friends this weekend!
Kate
Thanks for sharing, Kitra!
Anton
I cook quinoa (qui-no-AH as in Spanish lol) almost just like you do and it’s perfect every time. That last bit of steaming is what peels back the shells nicely as they dry.
Only difference, I found to make it absolutely 100% reliable is to toast the rinsed grains vigourouly, dry or in a little olive oil in the cooking pot before adding the water. Not long just untill you start hearing the extremely delicate little popping sounds, at that point put in your water which will woosh in a mighty steam vortex so stand back. Im not sure why this works but it does, could be it’s a bit like pop corn, so getting it half way expanded before adding the water allows it to fully exploade when cooked. Or it’s that intense steam explosion when you add the cold water to the hot metal pot, that cracks the shells…..no idea.
If I forget to do that, it never opens properly and sort of stews at the same time, not nice.
BTW quinoa pudding is utterly heavenly
Kate
Thanks for sharing, Anton!
Anton
LOL, I bought some new quinoa last week, a different brand. I bought it in America, as I was there for a few days. At Trader Joe’s actually. Complete flop sadly. Yea, watery sludge that didn’t open up like it should.
I used exactly the same cooking method as before that gives me beautiful quinoa, fluffy and light as couscous.
My tentative deduction is that not all quinoa is equal. Once you find a good one stick with it. For me at any rate the good one is a tiny grain, extremely small, it’s also mixed, three colours but I doubt that has anything to do with it. The American one had larger grains four times the size. It’s not grown in America of course so no blame there. Maybe it’s not the size either but the freshness and how it was stored, because the good one I use is also sold vacuum packed, it’s a solid brick.
I just don’t know.
I tried twice with the new stuff and it failed. Edible but not lovely, the grains appear to be cooked but not opened? Tonight Im going back to the old one definitely but will try altering my methods to get the new one working. Maybe I washed too much? ….Always variables. I do know though that the new one I nibbled straight from the packet and the grains are a chewy and empty, maybe something in that as the tiny ones are hard and crunchy like poppy seed. That could be a cultivation issue or a freshness issue or a size issue. I suspect freshness. The good one was grown in Peru the sludgy one was from Bolivia, that might also be entirely inconsequential of course but different rainfall, fertility, growing seasons etc would make a difference absolutely.
Yes I know you shouldn’t eat it raw, it’s just a habit of mine nibbling on something before I try and cook it. That difference could be it, though or the ine just needs more cooking. We shall see.
George Tierce
Followed your recipe and instructions exactly. Came out like soupy oatmeal. Yuck.
Kate
I’m sorry this didn’t turnout perfect for you. Maybe the qunioa wasn’t at the right temperature for you and needed more time. Thanks for your feedback!
Michael
Actually, the correct pronunciation of quinoa is kee-NO-ah, at least in the original Spanish. I cringe every time I hear KEEN-wa. In Spanish, o-a are separate syllables, and the next to the last syllable of a word that ends in a vowel is accented. Great information and recipes.
Kate
Thanks for sharing!
Danielle
For some reason, it didn’t work out for me. It was sort of mushy. I’m going to try if a few more times to see if I can improve!!
Lynne
First time cooking quinoa & it came out perfect! Many thanks!
Lynne
Kate
That’s great, Lynne!
Nancy Roth
Thanks so much for the tip.You’re absolutely right I rinsed in cold water first, then followed your instructions & it came out fluffy & delicious. And no mess in the pan!
Kate
Great to hear, Nancy! Thanks so much for your review.
Maheshwari
The first time I’ve ever made good Quinoa.
Kate
I’m glad it worked so well!
Rebekka
Thank you!! Made some quinoa to accompany stuffed bell pepper, great texture!!
Kate
You’re welcome, Rebekka!
Sharon Howe
No more mushy quinoa for me. Thank you so much. It turned out perfect. I sautéed some green pepper and onion,added just a little Italian dressing and mixed that in with the finished quinoa. Delicious.
Kate
Love to hear that! Thank you, Sharon.
MICHELLE
I used uncooked quinoa and my turned out very mushy extra water still in there. I tried again with a 1 to 1 ratio and it came out perfect. I live in CA do you think its a weather difference?
Kate
Hi Michelle! I’m sorry this didn’t turn out well for you. I’m glad you were able to make it work with 1:1 ratio. Sometimes elevation can impact results, but that’s typically for baking.
Steele
Perfect. Thank you so much! My quinoa pilaf turned out beautifully, not mushy at all.
Kate
Great to hear, Steele!
Brenda Montgomery
Thank you for the excellent cooking lesson. I will be trying the recipes…esp a salad. I had a lot of quinoa given to me. I don’t like any waste. Thanks again.
Kate
You’re welcome, Brenda!
Margaret
Thank you for this wonderful recipe! I love the texture! I added a little bit of olive oil, some freshly chopped oregano and freshly grated romano cheese. Just enough without being overpowering. My go-to recipe. Will experiment more next time. :-)
Kate
Thank you for your comment, Margaret!
Irene Holt
I cooked the quinoa according to your directions and it turned out perfect. Instead of 2cups of water, I used 1cup water and 1cup of chicken stock. The flavor was so rich.
Kate
Thanks for sharing, Irene!
Phillip Collins
“very helpful thanks!!
Kate
You’re welcome, Phillip!
RebeccaF
I tried your method and I’m still struggling. How dry should the quinoa be before you put the lid on? I thought it was mostly absorbed but still “moist” and put the lid on. It was very wet after 5 minutes, not fluffy at all. So how dry should I be looking for? I’m a good cook, but I’ve made quinoa a dozen times and have never been happy with my results.
Kate
Hi Rebecca, the water should be pretty well absorbed. I hope that helps? How much water are you using?
Ericka
You are a quinoa life saver! Cooking it uncovered is so key!! LOVE this!
Kate
I’m glad you loved it, Ericka!
Kelly
First time making quinoa and it was a hit with everyone… thank you for base and all different recipes! Can’t wait to try them all.
Kate
You’re welcome, Kelly!
Wanna
Hi! I had made some chicken in the crockpot and used the broth to cook the quinoa using your recipe and it turned out…. just perfect! Thanks .
Kate
You’re welcome, Wanna!
Sean Foran
Does altitude have an effect on this recipe? We live at 7300 ft. I cooked tri color quina according to the recipe and I believe it needed more water.
Kate
Hi Sean! It could. Although in Kansas City, we don’t experience that. How much water do you think you needed extra?
Lauren
Dear Kate,
Your recipes all look amazing. As I have searched through them looking for soups and chili’s to make I’ve noticed the sodium content is very high yet I see very little added salt, and the beans are drained and rinsed. How could I lower the sodium content.
Warmest regards,
Lauren
Kate
Thank you for sharing, Lauren! I’m happy to hear that.
Allison
Yay! My quinoa issues solved. This is my new go to way to make quinoa. I make up a batch and then add it to everything…a sprinkle on my soup, a handful in my salad! It’s a great healthy way to bulk things up when you’re feeling hungry. Thanks for the technique!
Kate
Hooray! You’re welcome, Allison.
Bob
Tried this to night as an alternative to rice with a nice prawn curry.
I’ve been advised by me doctor not to have white rice I’ve tried brown rice but not for me I have had cauliflower rice a few times and quite enjoyed it but was looking for something else.
We cooked it exactly as you said and it came out lovely and we both enjoyed it so no more brown rice for me
Kate
Thanks for sharing, Bob!
Kath
Looks fab thank you shall try these
Bmilt
Thanks for reminding me to rinse it off first.
Kate
You’re welcome!
David Grotell
When I was in Peru, I used to have a quinoa drink for breakfast. Yuo can get it on the street there. But I can’t find a recipe for it. Can you help me figure out the recipe for it? It’s just a thick, gelatinous, warm glass of what looks to be boiled quinoa, and apples for flavor. Whenever I cook the quinoa in water, it falls to the bottom of the glass. i can’t figure out how to get it to be gelatinous and in liquid form. Any ideas?
Kate
That sounds interesting, but I’m not sure that is something I will be taking on. Let me know ow it goes if you figure it out!
Bonoca
This worked great. Followed the instructions exactly and it came out perfect. Used the quinoa to make salads in a jar. Layered in a wide mouthed mason jar….homemade salad dressing, quinoa, grilled chicken, bell peppers, celery, carrot, cucumber, tomato, shredded Asiago cheese, chopped romaine and then sealed. Keeps for five days in the fridge. Yummy! I’d post a pic but don’t see how to do that.
Anton
Another trick that works I have found out besides the last steaming with the lid on, is to fry the quinoa. So if you are still having problems try it. No idea why it works but it does. After you’ve washed and rinsed the quinoa a few times, I like to rub it as well in water a few times and rinse it a few times, well then you drain and fry it (high heat) in your saucepan in a little oil, stirring to coat. It will take a little time to dry as the quinoa is still damp from washing, but once it’s dried in the frying you will start hearing little popping sounds like mini mini popcorn. This is the seed shell cracking, keep turning it over and over until it’s all done cracking. About five to ten minutes depends on your pot size and the amount of quinoa. Then add your cold water. It will whoosh as the pan is hot. Leave it cook until all the water is gone but the quinoa is still wet. Lid on and let it steam the rest of the way. This is guaranteed to work with most quinoa even the lazy kind. So a bit like what you do with rice at the start of making a risotto but fry a bit longer. I enjoy, reading these responses, it’s making me hungry. I just love dressed quinoa. Little lemon juice , seasoning, parsley, fried garlic and its oil……heaven. Even better spiced up with something like Kashmiri chilly powder. But it’s a base for almost anything dressed. Poured over cooked prawns if you eat them, or halloumi cheese, aubergine….sky’s the limit. When I just cant think what to make for dinner I whip up some quinoa and dress it and fill it with whatever I’ve got in the kitchen. Always delicious. It’s also very useful if some of your family or guests are vegan or vegetarian, you can do two bowls in a flash.
Kate
Thanks for sharing, Anton!
Anton
No problems.
We’re having quinoa for dinner tonight. It makes a fantasticaly easy bed for anything too. We’re having vegetarian burgers on a bed of quinoa with an avocdo salade. What could be easier! LOL. Of course I will be reaching for the spices, Mexican this time to cook the burgers, these will be cooked gently in olive oil so there is enough to flavour the quinoa bed beneath in delicious spicy warm oil sprinkled with cheese………absolutely fantastically easy. I love your sundried tomato idea because those are just my kind of flavours too. Also anything Middle Eastern, Indian all the flavours are so easy to lift your quinoa to another level entirely. Pinch of this dash of that, herbs. Lemon and or it’s zest LOL. Think I can base an entire weeks cooking on just one lemon.
Thanks for the great ideas Kate.
Chris
Thank you! My quinoa always turns out mushy. Just made a batch following your recipe and it’s great. Had to leave a quick message to say thanks!
Kate
You’re welcome, Chris!
Paridhi Dublish
Super cool recipe!!! Thanks for being so thoughtful and to the point. Lots of love❤️
Peder Strand
Simplest, most basic explanation I’ve heard. Can’t wait to used a couple of the recipes! Thank you!
Peder Strand
Made the quinoa as you have instructed. Perfect!! I used to make it years ago by the old “mushy” technique but have now found a reason to introduce it into my diet, again, the right way. Thank you!
Jason
Hi,name’s Jason. I just bought some quinoa, white and red. I’m not a cook, am vegetarian. I googled some recipes and came across your website.I liked what I saw and is going to chance my hand at some of your recipes. Hope I don’t stuff things up. By the way I’m from Cape Town South Africa. Thanx in advance. Jason
Paula
Loved it! Tweaked it to fit my taste, red onion instead of green. Quinoa was perfect, your recipe. I added atleast a half cup to my serving. Perfect with crunch of cabbage!! New favorite of mine. Thank you!!!!
Kate
You’re welcome, Paula!
Vardan
Thank you Cookie and Kate! (College student cooking vegan at home, for my last year)
Aimee B.
This is AWESOME! Thank you so much. This method worked perfectly. I did a half cup of quinoa and it took 10 minutes. I will be using this method going forward. :)
Kate
You’re welcome, Aimee!
Nura
Thank you SO much!! I followed your method for cooking quinoa yesterday and it really was the perfect quinoa…. beautiful and fluffy and delicious…I have never been able to make it right until now as it’s always been way too mushy so I stopped cooking it…. I will definitely be making it more often now, thanks to you! :) Best wishes
Rosalie
Hai, do you use dry measuring cups also for the water or is it 1 cup dry measuring cup of uncooked quinou and 2 liquid cups of water?
Kate
Hi! Dry for measuring the quinoa and liquid for the water :)
Jean white
Can this be adapted to. Pressure cooker???
Kate
I know lots of people love using their pressure cooker for quinoa, I just usually stick to my stovetop.
Jean white
I think I’m with you on that one…Why mess with perfection
Robert
I’m no chef but while I was strictly vegan I made quinoa quite a bit! If you make quinoa you know how cool this recipe is! I stopped being vegan and I hadn’t made quinoa for a while, and the last time I used a different sourced quinoa and tried the method on the package and it just wasn’t right… but Kate has the method down with her recipe – the quinoa came out just right! Thanks Kate
enid scott
Thank you. I have never cooked quinoa so I started with your simple recipe and added fresh chives. Wasn’t sure what to expect because I haven’t eaten much of it before. Family liked it. Now I will venture out and try other recipes.
Kate
Wonderful, Enid!
Jon
I don’t know what kind of quinoa you’re cooking. This turned into watery mush.
Kate
Hi Jon, I’m sorry to hear this one didn’t work for you. What type of quinoa did you use? Did you by chance let it boil vs simmer for the recommended time?
Lyn O'Leary
Absolutely perfect! The first time I have been happy with the result.
Your instructions are spot on – many thanks! Love the idea of this for breakfast with apple and seeds!
Cocobo
I’ve tried cooking quinoa for many years but they all end up mushy BUT your recipe is the only one that made my quinoa fluffy – thanks so much!
Kate
You’re welcome!
Larraine
would be very interested on your views concerning the Keto lifeI have been on it for a year or so and have lost 54 pounds..however, am stalled for about 2 months and was thinking of going meatless for awhile to reduce my fat intake… just curious as Q has alot of carbs in it…
Hannah Mitchell
i can’t find the recipe only the video. Where are the words, I’m old fashioned.
Julio
Thanks for this, easy to follow.
Kate
You’re welcome, Julio!
Meredith
Thank you so much for these instructions – so easy – the written explanation and the very clear video. It was the first time I’d cooked quinoa and was using it in a recipe for a Christmas Saladin Gourmet Traveller, but after seeing your recipes and your instructions on how to cook quinoa I’m looking forward to trying some of the recipes on this page – thank you again
Kate
I’m happy you thought so, Meredith!
Sadie
Your site is wonderful great clear directions nice photos but the ads are horrible. The videos are causing a lot of issues for me. I can not close them and they are covering up your great work.
Kate
Hi Sadie! I’m sorry to hear that you are frustrated. What browser are you using? To be transparent, I have ads to make a living to continue to provide great recipes and content.
Beatrice
My 5 year-old twins never want to eat quinoa. I tried your basic quinoa recipe tonight as a starch and they ate it. Just as you said, light and fluffy. Thank you! Beatrice
Kate
You’re welcome, Beatrice! Thank you for your comment and review.
Tammy
I love your method. I make two changes which are really minor. I toast the quinoa dry before adding liquid and instead of water, I do vegetable broth. It’s not a big difference but I feel like it gives me a jump on flavor before any additions.
Juliana S
Great instructions on how to make perfect quinoa. Turned out fluffy and not at all soggy. Thanks Kate!
Kate
You’re welcome, Juliana! I’m happy you found it helpful.
Martina
Wow, first time ever that I cooked quinoa perfectly (and I have been attempting it for YEARS and NOT enjoying it!!) Thank you!!!!! This was quick and delish, I threw some chopped dates in it just now as a little snack and I’m now officially a quinoa fan. So good! Can wait to try that vegetable bean quinoa soup you have linked as well!
Kate
Hooray! I’m glad you enjoyed this version Martina.
Carl
What did I do wrong. I followed the instructions very carefully using vegetable broth. It cooked for 45 minutes and did not fully absorb the liquid. It is very wet I want to keep trying though.
Kate
Hi Carl! Did you allow it to come to a boil and then simmer?
Jenny van wyk
Love your recipes
Kate
Thank you, Jenny!
fasiha
THANX
Amanda
Made it, total success! Thanks for the perfect method.
Alice
Thank you! Most of my attempts at quinoa have turned out mushy – even following the package directions. I followed your directions and I finally made fluffy quinoa! Yay! Thank you!
Kate
You’re welcome, Alice! Thank you for your review.
Madeleine
Thank you for the quinoa cooking tip. Perfect quinoa. I had a bunch of cilantro I wanted to do something with so decided to cook some quinoa. I didn’t want to run out for any other ingredients so improvised with what I had…cilantro, sweet onion, scallions, cumin, lemon juice, red chile pepper, and grated ginger. My husband loved the ginger. I never put ginger in quinoa before.
Kate
I like the creativity! Thank you for sharing, Madeleline!
Chris
Tried it. Gummy as hell.
Camilia
First time making quinoa. Followed all the instructions and it worked PERFECTLY! Thank you so much! :)
Mary-Margaret
Aaaand…it worked perfectly! Thank you for the tip. Now I won’t be afraid to use quinoa any more!
Carmen
Thanks so much for this – I’ve been cooking quinoa badly since my 11 year old was a baby. Last night, following your instructions, I nailed it! Much appreciated. Your recipes often come up in my google searches and they’ve all been great, so thanks again! Cx
Poonam
I did not prepare any of the recipes I read but could make make out the fabulous taste from the ingredients used. Shall definitely try
zack
too much water. stays mushy and also have to keep an eye on things more. rather just cook it like rice. disappointed twice trying this. have to take the lid off and get more water out every time.
Kate
I’m sorry you didn’t love this. Did you let it simmer with the lid off?
Jamie
Used this recipe tonight on my first time cooking quinoa. Won’t look any further. Thank you very much!
Laura
The Perfect Quinoa recipe produced the tastiest pot of quinoa I’ve ever made! I added craisins and cinnamon, and my 7-year-old loved it. I think adding the cinnamon alone would have won him over.
Elizabeth
This is my go to quinoa cooking recipe now. It works. I actually like the grain now. Ha! Thanks!
Kate
You’re welcome, Elizabeth!
Mim
I’ve made this quinoa many times and it always comes out perfect!
Jen
I cook mine the same way, but I also soak mine for a day in advance and it still maintains the texture and rinses out all the bitterness and saponins and supposedly also eases digestion. And it doesn’t take as long to cook either! I just found your site and your recipes look beautiful! Can’t wait to try some!
John
I bookmarked this recipe and have used it many times now and it really does cook perfectly every time! I love quinoa and like to use it in place of couscous but it was often mushy no matter what I did. Thanks so much for taking the time to figure it out and posting the recipe!!
BJ
I had the same issues as you when cooking quinoa…Tried your way twice now and it’s come out perfectly each time. Thanks!
Maria
Hi! What brand did you use for this video specifically? Looks so beautiful.
Kate
Hi Maria! I don’t remember the brand, but it’s multicolored. :)
Brad
Can never remember the proportions and timings and I always refer back to this. Comes out perfectly every time!
Petya
Just what I was looking for! Super helpful, thank you so much for the simple explanation. This method, combined with the quinoa to water ratio, is ideal. Works as a base for practically every meal one would like to include quinoa in.
Cheryl Ramirez
Wow! Now I can eat all the quinoa I want! Having some as I type this!! Followed your suggestion and added sautéed spinach, olives and sun-dried tomatoes! SO. GOOD.
Cat Thibault
THE best quinoa I have cooked!
You save my future with the quinoa that was always bitter and mushy (!)
Thank you Kate (and cookie!) ❤️