Quinoa goes from yum to yuck very quickly. No one likes a mushy end result, so this guide on how to cook quinoa perfectly every time will be your new go-to!
By now, you should know that my hatred of all things mushy runs deep. Quinoa is top of this list. There is not much worse than mushy quinoa. I can barely even type that without gagging.
Quinoa Basics
This is something I learned to master when creating my first cookbook, Vegan Burgers and Burritos (you need this!). I have a few burritos that use quinoa instead of rice, and there was no way I was letting any subpar quinoa enter the pages.
What is quinoa?
Many people thing that quinoa is a grain. When actually, it is a member of the amaranth family and is a seed. The plant crop is grown mostly for the edible seeds.
Quinoa is native to Peru and related to spinach, chard and beets! Because it gets soft and fluffy when cooked people often use it as a rice sub.
Benefits
Quinoa is packed with nutrition. It is rich in:
- Protein
- Fiber
- B vitamins
- Other dietary minerals like magnesium, manganese, iron, phosphorus, copper and zinc
It is also a complex carb, which means it digests slowly and keeps you fuller for longer, plus it is gluten-free which is makes it perfect for those on a gluten-free diet.
Different types of quinoa
There are many different types of quinoa, not just the seeds itself! I bet you’ll find something on this list that you didn’t know existed.
Seed quinoa
There are four main types of quinoa in whole seed form: white, red, black and a mix called tricolor.
- White quinoa: This is the most common form, but the others are becoming more and more common as well. This one is the most mild and versatile and lends to the fluffiest end result.
- Red quinoa: This is probably the next most widely found version. This type of quinoa is stronger in flavor (almost a nuttiness) and the end result is firmer in texture. Which is why I love it!
- Black quinoa: It’s not as easy to find black quinoa, but if I do I grab it. It is similar to red quinoa in both flavor and texture. I love the almost crunchiness you can get when you cook it. It reminds me a little of black wild rice!
- Tri-color quinoa: This is basically a mix of all three types. It’s one of my favorite because it gives you the best of both worlds, fluffy yet firm. It also has a mix of both nutty and mild flavors. I often mix my quinoa types even when buying them seperately.
Quinoa in other forms
You can find quinoa in forms other than the whole seed. Some of the most common are: flakes, flour and puffed. My friend Alyssa over at Simply Quinoa has loads of great recipes using these quinoa types!
How to Cook the Perfect Quinoa
Cooking quinoa is not hard, but getting the right texture is so important. There are many different viewpoints on this, and you’ll have to decide what end result you like to know who to follow.
For me, we like our stuff on the al dente side. So my method will yield a slightly firmer result. However I will tell you what to do to make it softer if that’s your jam.
What is the ratio of quinoa to water for cooking?
This is where you will find differing opinions. Generally speaking, using a 1:2 ratio of quinoa to water, much like you would do rice, is the most common.
However I personally think this leads to an end result that is a little too soft for me. I also think water leads to a blah end result.
So in my recipe, I use 1 cup quinoa to 1 1/2 cups veggie broth. I have tried this more times than I can count and the slightly al dente texture and richer flavor with the broth is perfect every time.
Cooking on the stove
Quinoa triples in volume when cooked, so 1 cup dry will end up in 3 cups cooked. Here are the step by step directions for getting the perfect quinoa with an al dente like end result using 1 1/2 cups liquid. If you want it softer, add an extra 1/4 – 1/2 cup of liquid.
- Mix your quinoa, water and salt (and any other seasonings you add) in a pot.
- Bring it to a boil.
- Cover and reduce to a simmer for 15 minutes.
- Turn off the heat and let it sit for 5 more minutes.
- Fluff with a fork and serve!
Cooking in the Instant Pot
Because there is less evaporation in the Instant Pot, you will need about 1/2 cup less of liquid when cooking 1 cup dry quinoa. So if you want al dente quinoa, use about 1 cup liquid and if you want softer quinoa, use about 1 1/4 – 1 1/2 cup liquid.
- Combine everything in the Instant Pot.
- Lock lid and move the valve to seal.
- Cook on manual pressure for 1 minute. It takes about 5-7 minutes to build pressure before the 1 minute countdown starts.
- Once done, allow the pressure to release naturally for about 10 minutes then you can move the vent to the release position.
Cooking in a slow cooker
While this isn’t a method I use often since it takes a while, there may be a time you need a giant batch of quinoa which is harder to do on the stove or Instant Pot.
I don’t suggest this method if you are just cooking 1 cup of dry quinoa, I’d at least do 2 or 3 in a regular sized slow cooker. The ratio of quinoa to liquid will be in the middle of the stove top and the Instant Pot. You need about 1/4 cup less.
- Add everything to the slow cooker.
- Cook on high for 2-3 hours or on high for 4-6. Keep check and testing to get the perfect end result.
Common Quinoa Questions
Whether you choose to cook it on the stove, Instant Pot or Slow cooker will depend on how much time you have, and what you want the end texture to be.
Personally, I think the stove top is the easiest to control how it turns out, so that’s what I typically use. But there are benefits for all three methods I will cover.
Yes. You should always rinse it before you use it. The reason is that it has an outer natural coating called saponin, which gives it a bitter soap like flavor.
Many people actually think they don’t like the taste of quinoa, when it’s actually just that they haven’t washed it. I use a fine mesh strainer to rinse it.
Some people even show allergic like reactions to the saponin but can eat quinoa itself. So once it is thoroughly washed, they have no issues. However you should always consult a doctor to make sure it isn’t the actual quinoa seed itself you are allergic too.
Quinoa is best stored in the fridge in an airtight container for about a week. After that it loses it’s flavor and the texture starts to break down.
You can also freeze it! It freezes best in a sealed freezer bag or air tight container with a sheet of plastic wrap pressed firmly over the top to prevent freezer burn. It lasts frozen for at least 6 months, and even up to a year.
Quinoa Recipes
Quinoa is such a versatile ingredients, I love it in so many things! But it’s also great on its own with some added flavor.
How to season quinoa before cooking
I love adding a little flavor to quinoa before I cook it depending on what I am using it for. Other than salt, spices, seasonings and fresh chopped herbs are a great way to mix it up! Here are some of my favorites that bring your cooked quinoa up a notch:
- Smoked paprika
- Dried oregano
- Dried thyme
- Garlic powder
- Onion powder
- Chipotle
- Fresh chopped cilantro
- Fresh chopped parsley
- Fresh lemon
- Fresh lime juice
- Replace some of the liquid with salsa
- Sautéed garlic or onions
My favorite recipes
Here are some of the best recipes on this site that use quinoa. Also don’t forget to check out my cookbook and the burritos inside that use it too!
- Mason Jar Salads
- Veggie Stir Fry (sub quinoa for the rice)
- BBQ Cauliflower Bowl
- Vegan Quinoa Stuffing
- Korean Quinoa with Chickpeas, Carrots and Potatoes
- Lentil Quinoa Salad
- Quinoa Pesto Dip
- Vegan Sweet Potato Soup
How to Cook Perfect Quinoa
Equipment
- pressure cooker (optional)
- slow cooker (optional)
Ingredients
- 1 cup dry quinoa , rinsed
- 1 1/2 cups veggie broth , or water (see note)
- 1/2 teaspoon sea salt
Instant Pot method
- 1 cup dry quinoa , rinsed
- 1 – 1 1/2 cups veggie broth , or water (see note)
- 1/2 teaspoon sea salt
Slow Cooker Method
- 1 cup dry quinoa , rinsed
- 1 1/4 – 1 3/4 cups veggie broth , or water (see note)
- 1/2 teaspoon sea salt
Add any other flavors you like (see post for options)
Instructions
- Mix your quinoa, broth/water and salt (and any other seasonings you add) in a pot.
- Bring it to a boil. About 5 minutes.
- Cover and reduce to a simmer for 15 minutes.
- Turn off the heat and let it sit for 5 more minutes.
- Fluff with a fork and serve!
Instant Pot Method
- Combine everything in the Instant Pot.
- Lock lid and move the valve to seal.
- Cook on manual pressure for 1 minute. It takes about 5-7 minutes to build pressure before the 1 minute countdown starts.
- Once done, allow the pressure to release naturally for about 10 minutes then you can move the vent to the release position.
Slow Cooker Method
- Add everything to the slow cooker.
- Cook on high for 2-3 hours or on high for 4-6.
- Keep check and testing to get the perfect end result.
Notes
- You can sub water but it won’t be as flavorful.
- If you want it really al dente, use 1/4 cup less liquid. If you want it more done, use 1/4 – 1/2 cup more liquid.
- This makes 3 cups quinoa. Serving size is 3/4 cup.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Ruchama says
You are so right about the proportion of liquid to quinoa. I tried using less after one blogger recommended it and I’ve never gone back to more liquid. It’s worth every cent it costs to buy a special strainer for rinsing the quinoa. Mine is an OXO (no affiliation) double mesh. Most strainers just don’t prevent quinoa from floating through the mesh into the sink and down the drain. Very disheartening.
veggiesdontbite says
Yes! The lost of quinoa is the worst! My fine mesh one works great too!
julie says
Wow! This is a great help, thank you. xo
veggiesdontbite says
You’re welcome! So happy it helps!
Katie says
I’m loving all these “how to” posts lately. Very helpful to get down to basics.