If you’re wondering, “How to cook fluffy quinoa”, you’ve come to the right place! This guide will teach you how to cook it perfectly- and season it like a pro. A delicious, healthy side dish.
Quinoa is my favorite whole grain. I love its fluffy texture and nutty flavor, and I love that it is high in protein. Most of all, I love that it can be cooked in 20 minutes- a lifesaver on busy days!
Our Best Quinoa Recipe
As a chef, I’ve noticed a few problems that can occur when cooking quinoa. Sometimes it turns out bitter, sometimes it’s gummy, heavy, and not fluffy, but the most common problem of all? It’s bland! Let’s change this!
Below, I share a simple guide to quinoa: what it is, how to cook it, ways to use it.
I also share my best quinoa side dish recipe made with lemon zest, shallots, and fresh herbs, and it always gets rave reviews, here and in our catering business!
Having a cooked grain like quinoa ready for meal prep is truly lifesaving. Quinoa can easily be added to salads, soups, wraps, and bowls. It is so healthy and versatile!
What is quinoa?
Quinoa is an ancient seed from the Andes Mountains in South America. Technically, it is not a “grain,” but it is classified as a “whole grain” here in the States. High in protein, with zero gluten, nutrient-dense quinoa offers many health benefits. Quinoa (pronounced keen-wah) is a complete protein with essential amino acids, chock full of vitamins and minerals! One cup cooked quinoa contains 8 grams of protein and 5 grams of fiber.
3 Common Types of Quinoa
- White quinoa: The most common quinoa is white, with a mild nutty flavor and light fluffy texture. If new to quinoa, start with this one!
- Red Quinoa: Bolder in flavor and a little firmer in texture than white quinoa, red quinoa is well-suited to salads and soups.
- Black Quinoa: Earthy in flavor, mildly sweet, with a firm, almost crunchy texture.
Quinoa Recipe Ingredients
- Quinoa– use white, red, black or tri-colored quinoa. If new to quinoa, I suggest starting with white quinoa for the fluffiest texture.
- Salted Water or broth– water works just fine, but broth (veggie broth or chicken broth) does elevate.
- Extra virgin Olive oil – just a little splash.
- Optional additions: shallot, lemon zest, black pepper, and fresh herbs, toasted nuts or seeds- add a nice toasty crunch.
How to cook quinoa
Step one. Rinse the quinoa. Quinoa is coated in saponins, a natural protection against pests. However, saponins can give quinoa an unpleasant bitter taste and make it difficult to digest, so always rinse quinoa and strain before cooking, using a fine mesh strainer.
Step two. Simmer the Quinoa. Add broth or water, salt, rinsed quinoa, and a tiny splash of olive oil to a medium saucepan, stir and bring to a rolling boil over medium-high heat. Reduce heat to medium-low, cover well, and cook for 15 minutes. Turn off the heat and let sit for 5 minutes.
Step three. Fluff with a fork. The quinoa will be light and tender and fluffy.
It is now ready to use in salads, soups, or create our delicious side dish recipe below in the recipe card!
Herby Quinoa Side Dish
To enhance the flavor, we add sautéed shallots, lemon zest, toasted almonds and fresh herbs. The recipe card provides detailed instructions.
Perfect Quinoa to Saltwater Ratio
I find the best quinoa-to-water ratio is 1 cup of dry quinoa to 1 3/4 cups water and ½ teaspoon salt, for perfect fluffy quinoa.
Can you cook Quinoa in a Rice Cooker?
Quinoa can be cooked in a rice cooker using the same ratios. One cup rinsed quinoa, 1 ¾ cup liquids and ½ teaspoon salt. Follow the manufacturer’s instructions.
Storing Cooked Quinoa
Quinoa will keep up to 4 days in an airtight container in the refrigerator, making it perfect for meal prep! You can freeze it for up to 3 months and thaw it before reheating.
Chef’s Tips
- RINSE: Always rinse quinoa in cold water several times before cooking to help remove bitterness.
- RATIO: Use 1 3/4 cups of salted water ( or broth) per 1 cup of quinoa, for perfect tenderness.
- DRESS: A drizzle of olive oil elevates it even more.
8 Favorite Ways to Serve Quinoa
- Use in Grain Bowls: like our quinoa bowl.
- Add to soups and stews: Moroccan Lentil Quinoa Soup
- Use it in salads: Southwest Quinoa Salad Recipe, Lemony Quinoa Chickpea Salad, and Chicken Quinoa Salad
- Add to Burritos! Peruvian Burritos with Aji Verde Sauce (Vegan!)
- Add to vegetarian burgers– The BEST Veggie Burger
- Make Quinoa Cakes! Broccoli Quinoa Cakes, Quinoa Cakes with Tomato-Chickpea Relish
- Turn it into Crunchy Salad Topper
- As a tasty side dish (see recipe card)
Play around with this recipe and embellish it as you please. It is perfect for meal prepping and batch cooking! xoxo
More favorite quinoa recipes
Enjoy the quinoa and let us know what you think in the comments below!
xoxo
Print
Herbed Quinoa with Lemon
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Side dish, vegan, gluten-free, healthy side dish
- Method: Stove-op
- Cuisine: American
- Diet: Vegan
Description
Learn how to make light and fluffy quinoa using this tried and true method. Use it in salads, grain bowls or make this herby lemony quinoa side dish (see recipe notes)
Ingredients
Basic Quinoa Recipe
- 1 cup quinoa, rinsed until water runs clear, drained with a fine mesh strainer
- 1 3/4 cups water (or broth)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon olive oil
Instructions
- Rinse quinoa well, this removes the bitterness. Drain using a fine mesh strainer.
- Place quinoa, water, olive oil and salt in a medium pot and bring to a rolling boil. Cover, lower heat to medium low or gentle simmer, and cook for 15 minutes. Turn off, and let sit for 5-10 minutes.
- Fluff with a fork.
Notes
Herby Quinoa Side Dish:
- 1 shallot, finely diced or sliced
- 1 tablespoon olive oil
- 1 cup quinoa, rinsed and drained
- 1/2 teaspoon granulated garlic (or use 1-2 minced garlic cloves with the shallot)
- ½ teaspoon ground cumin
- 1/2 teaspoon dried oregano (or dried thyme, italian seasoning, or herbs de Provence, or similar)
- ½ teaspoon salt, more to taste
- Pepper to taste
- lemon zest from one small lemon
- A sprinkling of fresh herbs- Italian parsley or dill.
- Optional: 2 tablespoons toasted slivered almonds or pinenuts
- Drizzle of good olive oil, optional but good
Herby Quinoa Side Dish Instructions
- In a medium pot, over medium heat, sauté the shallot in the olive oil, until golden and fragrant, about 2-3 minutes. Set half aside for the garnish. To the pot, add rinsed/drained quinoa, water, salt, cumin, granulated garlic, and dried herbs, and stir well. Bring to a boil. Reduce heat to a simmer, cover well, and cook for 15 minutes, or until water is absorbed.
- Fluff with a fork, place in a serving bowl and toss gently with lemon zest, taste and adjust salt, adding more as necessary. Sprinkle with fresh herbs, remaining sauteed shallots, and optional nuts. Don’t over-mix.
- Drizzle with good-quality olive oil
Storage: Quinoa will keep up to 5 days in the refrigerator in an airtight container or can be frozen for up to 3 months.
Meal Prep: If you’re batch-cooking for the week, double the basic recipe; you may not need any of the garnishes.
Rinsing the quinoa is imperative. It really does help remove the bitterness.
Ratio: Whether I’m making a smaller or bigger batch, my general ratio of water to quinoa is 1 cup quinoa to 1.75 cups water.
Nutrition
- Serving Size: Basic Quinoa Recipe – ¾ cup
- Calories: 161
- Sugar: 0 g
- Sodium: 292.8 mg
- Fat: 3.2 g
- Saturated Fat: 0.4 g
- Carbohydrates: 27.3 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
I love this so much. This summer I have been making it w cumino to have w summery bean salads and today I made it using using herbs de provence and it’s so delicious, so easy. Thank you!
Fwiw, I have been having success making this w my instant pot, using 1.25 c water to each cup well rinsed and drained quinoa. Saute per the recipe then 5 min cook time, then release pressure after 5 min.
Glad to hear this Barbara! Super helpful.
Fantastic! In the rush if dinner prep (ie, a grill that wasn’t getting as hit as I needed for our Branzino recipe you also gifted us with), I forgot all about the herbs or nuts for garnish. It was good without, but then I added some of the preserved lemon gremolita (from the branzino recipe) and wow – knock your socks off! My only regret is offering all the rest of our leftovers to my husband for his work lunch tomorrow!
Glad you enjoyed Adrianne!
This was excellent!
Thank you Sylvie. Love your attitude recipes Great tip. I always have a batch of tgese cooked quinoa and pulses. In addition, I do rice and roast a huge tray of seasonal and vegetabless huge tray. Makes for effortless meals and saves on fuel.
Best Wishes
Kameela
Perfect Kameela- yes, I love batch cooking for busy weeks!
I made this tonight and used vegetable broth with Italian herbs, garlic and salt. Excellent!
Great to hear Ruth! Thanks for the comment!
So good! I combine this with your recipe for kale salad so I get some extra green in there. And then sometimes add in some green French lentils for extra protein! Your seasoning is so perfect.
Sounds like a delicious combo. So glad you enjoyed!
Simple. Good cold or hot
Agreed! Glad you enjoyed.
Wow! This has to be the best quinoa that I have ever made. Thank you for another fabulous and easy to follow recipe. I had been sautéing some Shitake and oyster mushrooms with olive oil, fresh thyme and lemon so I put it on top of the quinoa. It was a perfect combination.
Great to hear Irene!
Does the cumin flavor overpower the other seasonings?
Feel free to go lighter on it if you prefer? You can always add more to taste. 🙂
I have shared this recipe with a friend who didn’t like quinoa because, in her words, “It’s tasteless”. This is a great recipe, and turns quinoa into a tasty base for other ingredients.
Thanks so much Helen!
Can you freeze and reheat this
Yes, freeze without the fresh herbs for up to 3 months.
Would this be good served cold?
I enjoyed it cold too!