Learn how to cook fluffy, perfectly cooked quinoa every time with my chef’s perfected recipe! Then, use it in dinner recipes, bowls, salads, or one of our 25 quinoa recipes below!
As a chef, one of my go-to pantry staples is quinoa, a mighty little whole grain (technically it’s a seed rather than a grain) packed full of nutrients. It hails from South America, is gluten-free, and is high in protein. Cooking quinoa is easier than you think: see my chef’s tips and the recipe card below!
Why you’ll love quinoa
- Quick and easy to cook—quinoa cooks in 15-20 minutes, half the time of rice! Boil it in water or broth with salt, spices, and a splash of olive oil.
- Healthy—it’s gluten-free (technically a seed rather than a grain) and packed with vitamins, minerals, fiber and protein; it’s a complete protein with all the essential amino acids.
- Versatile– use quinoa as a base for bowls, toss it into a salad, wrap it into a burrito, or serve as a side dish -use a substitute for rice or other whole grains.
- Great for meal prep- cooked quinoa will keep 4-5 days in an airtight container in the fridge, or can be frozen for up to 3 months.
How to cook Quinoa (Like a pro!)
Learn how to cook fluffy, perfectly seasoned quinoa every time with my “chef’s perfected” method- including perfect water ratios.
Perfect Quinoa
An easy recipe for perfectly cooked quinoa with lemon, shallot and herbs- a basic recipe that is delicious as a side dish or use in salads and wraps.
Chef’s Tips
You may be wondering why restaurant quinoa seems to taste better than homemade. Here are a few tips to “up” your quinoa game.
- Always Rinse. Quinoa seeds protect themselves from critters by creating their own naturally occurring “pesticide” called saponins. While this is not harmful to humans, saponins have a very bitter taste, so be sure to rinse the quinoa before cooking.
- The ratio debate. Quinoa package directions often call for 2 parts liquid to 1 part quinoa. Here’s a pro tip: I’ve found that when cooking pre-rinsed quinoa, the ratio of 1.75 parts water to 1 part quinoa is perfect.
- Season. Quinoa always tastes better with salt, aromatics (garlic, shallot, or onion), spices, and/or herbs. Doctor it up. 🙂
- Branch out! Quinoa comes in various colors (and textures). White is the most common, but other options include red quinoa, black quinoa, or a mix of all three called tricolor quinoa. While black and red offer great texture, white is the softest and fluffiest.
Quinoa Salad Recipes
Cooked quinoa can be used in so many ways- but perhaps our favorite use for quinoa is in salads. Here is a selection of quinoa salads that are healthy and delicious! Great for healthy midweek meals!
Quinoa Chickpea Salad
This Middle Eastern-inspired Quinoa Salad is made with chickpeas, cucumber, tomato, kalamata olives, dill, parsley, and a preserved lemon dressing. My personal favorite!
Southwest Quinoa Salad
This quinoa salad recipe gets a southwest spin! Made with white quinoa, blackbeans, corn, tomatoes, scallions, cilantro, lime, and avocado- it packs a surprising punch of flavor!
Strawberry Quinoa Salad
A refreshing spring salad featuring seasonal strawberries, quinoa, parsley, mint and cucumbers with optional slivered almonds or pistachios. Delicious!
Holiday Crunch Salad
Bursting with flavor this salad is delicious any time of year. Made with quinoa, pomegranate seeds, avocado, toasted almonds, and fresh parsley, it’s a full of great texture and flavor.
Spring Tabouli
This Quinoa Salad features asparagus, English peas, fresh dill, parsley, and toasted almonds tossed in a lemony dressing that mimics the flavors of tabouli.
Kale Quinoa Salad
This Kale Quinoa Salad with chickpeas and apples is like happiness in a bowl. A vegan salad, packed full of protein, nutrients and flavor.
Quinoa Chicken Salad
This quinoa chicken salad is hearty and flavorful and perfect for midweek lunches. Made with chicken breast, tomatoes, chickpeas, arugula, mini mozzarella, and fresh herbs, tossed with a lemon dressing.
Moroccan Quinoa Salad
A delicious Moroccan Quinoa Salad with oranges, almonds, olives, mint, and a tangy, bright citrus dressing. Use blood oranges when in season for a festive presentation.
Carrot Quinoa Salad
Crunchy nutty red quinoa salad with carrots, almonds, cilantro, and microgreens tossed in an apple cider vinaigrette. Vegan.
Quinoa Dinner recipes
Quinoa is hearty and satisfying because it contains so much protein. We love it in dinner recipes and here are some of our favorite ways to incorporate it into meals.
Quinoa Chickpea Burger
This veggie burger recipe is made with quinoa, chickpeas and vegetables. Full of savory flavor with incredible texture, this recipe is perfect for meal prep!
Chicken Quinoa Salad
This hearty quinoa salad with chicken, avocado, and arugula, is dinner-worthy! Tossed with a creamy basil dressing you’ll want to drink. Sub Crispy tofu for the chicken.
Peruvian Burritos with Aji Verde Sauce
These flavorful Peruvian-inspired burritos are made with quinoa, roasted sweet potato, fresh corn, peppers, black beans and a spicy, vegan Peruvian green sauce. Vegan and delicious!
Quinoa Stuffed Poblano Peppers
An Oaxacan-inspired recipe for poblano peppers stuffed with black beans, quinoa, and optional goat cheese, slathered in a rich mole negro sauce. Vegan-adaptable.
Quinoa Cakes
Delicious quinoa cakes topped with a fresh tomato chickpea relish- a delicious, healthy, flavorful plant-based vegan dinner that is gluten-free.
Baked Quinoa
A tasty oven-baked quinoa recipe with corn and zucchini and feta cheese with fresh tomato relish.
Stuffed Peppers with Quinoa & Chickpeas
Vegetarian Stuffed Peppers with quinoa, eggplant and chickpeas, drizzled with zhoug yogurt.
Lentil Quinoa Soup
This Moroccan Red Lentil Quinoa Soup is easy to make, full of delicious flavor, and made with simple ingredients. It can be made in an Instant Pot or on the stovetop.
Broccoli Quinoa Cakes
These vegetarian Broccoli Quinoa Cakes can be made in 30 minutes & are a delicious healthy meal that your whole family will love!
Quinoa Bowls
Mediterranean Grilled Salmon Bowls!
Quinoa is the healthy base for this grilled salmon and veggie bowl. A healthy flavorful Mediterranean-inspired dinner, perfect for summer!
Quinoa Breakfast Bowls
Why not have quinoa for breakfast? Whether you like savory or sweet, vegan or eggs, these quinoa breakfast bowls are nourishing and protein-packed.
Beet Bliss Quinoa Bowl
Brighten up your day with this Beet Bliss Quinoa Bowl! Quinoa is cooked with beets and chickpeas, then topped with avocado and microgreens for a simple, hearty meal.
Quinoa Salad Topper!
Crunchy Quinoa Salad Topper
This quinoa salad topper is an easy and delicious way to add a tasty crunch to salads, soups & bowls. Made with toasted quinoa and seeds.
20+ Healthy Delicious Quinoa Recipes
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- Category: side dish
- Method: stovetop
- Diet: Vegan
Description
Learn how to cook fluffy, perfectly cooked quinoa every time with my chef’s perfected recipe below! Then, use it for dinner recipes, bowls, salads, or one of our 25 quinoa recipes above.
Ingredients
- 1 shallot (or 1/4 of an onion), very thinly sliced – see notes
- 2 teaspoons olive oil
- 1 cup quinoa, rinsed well, and drained (rinsing removes bitterness)
- 1 3/4 cups water or broth
- 1/2 teaspoon kosher salt, more to taste
- optional: 1 teaspoon cumin
- optional: 1/2 teaspoon granulated garlic (or use 1-2 minced garlic cloves with the shallot)
- optional: 1/2 teaspoon dried oregano ( dried thyme, italian seasoning, or herbs de Provence, or similar)
Garnish:
- lemon zest from one small lemon
- a sprinkling of fresh herbs ( pick 1) Italian parsley, dill, basil, cilantro
- optional: 2 tablespoons toasted slivered almonds or pinenuts
- drizzle of good olive oil– optional but good.
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 give a good stir. Bring to a boil. Reduce heat to low, cover well, and cook for 15 minutes. Check to see that the quinoa has soaked up all the water. If not, continue cooking 2-5 more minutes. Once you see steam holes, turn the heat off and let it sit covered 5-10 more minutes.
- To serve: 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
Notes
Quinoa will keep up to 5 days in the fridge or can be frozen.
When serving this as a side dish all on its own, I like to use two sautéed shallots, half for cooking with the quinoa, and the other half for sprinkling over the top as a garnish.
If batch cooking for the week, double the recipe and you may not need any of the garnishes.
Rinsing the quinoa is imperative. It really does help remove the bitterness.
If making a smaller batch or bigger batch, my general ratio of water to quinoa is 1 cup quinoa to 1.75 cups water.
Nutrition
- Serving Size: ¾ cup
- Calories: 196
- Sugar: 0.5 g
- Sodium: 294.8 mg
- Fat: 6.3 g
- Saturated Fat: 0.8 g
- Carbohydrates: 29.1 g
- Fiber: 3.4 g
- Protein: 6.3 g
- Cholesterol: 0 mg
Thank you, as always, Sylvia, for sharing your wonderful and inspiring recipes. I’m looking for something special to make for friends and you offer so many delicious choices!
Would love to hear about what you decide to make!
Great list!!! I subscribe to many ‘food sites’, but yours seems to be the only one that I read through completely!!! Always a hit in my house. Warm regards!
Awwww… thanks Vaughn!
You cant beat Quinoa! Ill say it time & again, what a gorgeous grain to use in almost everything! The burgers were exceptional! The flavour was there! Im so excited to make more recipes using this ancient & nutritious grain!
You simply make magic in the kitchen! I LOVE all your recipes.
thanks Tracey!
I tried the lemony chickpea quinoa salad and it was good. I thought the preserved lemons added a bitterness to the salad because of the rind so next time, I might just use lemon juice instead. If anyone has tips on how to make my quinoa less clumpy though, I’m all ears:)
Sorry about the clumpy quinoa Cassey- did it seem too wet? Or perhaps the grains overcooked and broke apart when mixed?
Can’t wait to try the chickpea quinoa burger! We haven’t had a recipe we didn’t like yet😋
I enjoy looking over all the recipes you post and trying them out! I’ve recently been incorporating more quinoa into my meals, so this literally came at the perfect time! Thank you so much Sylvia!!
Perfect Estefania!
The Peruvian Burritos were amazing! I must admit the recipe was quite involved, but I was very satisfied that it makes at least 4 burritos so that I could make 2 meals out of it for my husband and I. It also taught me that I really should get a proper blender. My beloved immersible blender is not tough enough for nuts. Thank you Sylvia. Your blog is my very favourite for delicious vegetarian food for many reasons. You are not an extremist. I love that you eat meat sometimes. Your vegetarian recipes don’t involve anything that imitates traditional meat recipes…I’m really not fond of those. They are most often very intriguing and inspiring and delicious.
thanks so much Lisa!
These all look delicious!
The recipes look great. I want to make the Moroccan salad for a light summer meal. Thank you for sharing these recipes.
I tried the carrot salad – and it was wonderful. So many flavors! I omitted the garlic and added avocado. It was beautifully colorful. Thanks!
Perfect Sonia!
So excited to try these! Your recipes are the best!
I can’t wait to try the quinoa burrito recipe! I love all the other Peruvian recipes you have made.
Awesome and Thanks!
I always feel a bit heretical when I admit to being vegan and not being a fan of quinoa. I know the nutritional profile, but there’s something about the texture that I find…aggravating. Yes. I know. This is heretical.
That said, I do have some quinoa remaining from the last time I purchased quinoa (and some quinoa flour!), so I’m thinking that the Crispy Vegan Quinoa Cakes may make an appearance on my plate this week, especially since I can make them and freeze for ease of meal prep when heat and fatigue prove too overwhelming to cook.
I promise to keep trying quinoa if these prove to bypass the texture issue I’ve encountered before!
Hey Angela- it’s not for everyone. I think if you are not drawn to it- don’t force yourself- listen to your body, it knows!
Love these!
I can’t wait to try the soup!
So, I made the lemony chickpea quinoa salad last night for dinner and it was wonderful. I made the lemon preserve a while back and was very please to be able to use them again! I then used the leftovers today for the breakfast bowl and that was delicious as well. I love quinoa, it’s so versatile and filling. Thanks, Slyvia!
Thanks Adam!
I loved that strawberry tabouli salad, perfect for a warm spring day! Thank you for continuing to share so many amazing recipes, your blog is my go-to!!
I wasn’t a big fan of Quinoa until I tried some of these recipes. They are really great and now I am definitely a convert!
I’ve made several of these and love them all. Can’t wait to try new ones. Thanks for all the wonderful recipes.
Quinoa is one of my staples being plant based, appreciate the burst of inspiration.
I’ve made several of these recipes already and loved them! I cannot wait to try more, especially the Carrot Quinoa Salad with Almonds!
Thanks Marley- I like that one a lot! Let me know what you think!
I love quinoa! Thank you for some new inspiration.