Perfectly Cooked Quinoa

Perfectly cooked quinoa.

Today I’m going to show you how to perfectly cook quinoa! As I mentioned last week, I’m going to be posting simple base recipes every once in a while that I will be integrating into larger recipes, so when I post a recipe that requires quinoa, you will be able to pop over to this base recipe. I even posted a cute video on my Instagram page, so check it out. 

Quinoa is a staple in our house. I make quinoa at least two times a week and pair it with just about everything. I add it to salads, use it as a base for my favorite pasta sauces and pesto, warm it with a bit of almond milk for morning cereal, the list goes on and on. I have a load of quinoa recipes on the website, so feel free to check them out. 

Quinoa with pesto and spinach.

Quinoa with peppers zucchini.

Fun Fact: Quinoa is naturally gluten-free, high in protein (one cup provides 8 grams), is richer in calcium than milk, and an important plant source of all nine essential amino acids. It’s also high in fiber (one cup provides 5 grams) good source of antioxidants, manganese, and iron. 

Since I’m staying away from gluten, it gives me that carb-like satisfaction. I make it all the time, so I’ve discovered the ideal liquid ratio that gives you perfectly cooked quinoa that’s not watery or over cooked.

Perfectly Cooked Quinoa

Rinse quinoa in fine mesh strainer, if you don’t buy pre-rinsed quinoa.

Get out a small pot with lid and add in quinoa, water and big pinch of salt.

Set pot over high heat and bring quinoa to a boil, give a stir, cover pot, turn heat down to low-simmer, and cook until all the liquid is absorbed and the quinoa’s germs look like lots of little spirals, 12-15 minutes.

Note: If you use tri-colored, red or black quinoa you may need to add 5 to 10 minutes to the cooking time. 

Quinoa cooked in pan.

Turn off heat, place a dry paper towel between the pot and lid, and let quinoa sit for 5 minutes.

Quinoa cooked in pan with paper towel in-between lid and pan.

Fluff with fork or spoon and enjoy! That’s all there is to it!

Perfectly cooked quinoa.

Here’s an amazing 5 minute warm quinoa cereal you can make tomorrow with this quinoa. It’s perfect for those upcoming busy fall mornings. 

5 minute warm quinoa cereal in a bowl.

I love these one-pan Mexican quinoa wraps! They are sooo good!  

One pan Mexican quinoa wraps.

These quinoa wraps with black beans, feta and avocado are also the bomb! 

Quinoa wrap with black beans, feta, and avocado displayed on a table.I love pouring my heirloom tomato soup over 1 cup of quinoa and then topping with a tablespoon of hemp seeds. I even posted a cute video of this lunch idea on my instagram page. This is a gluten-free, dairy-free, vegan, protein filled lunch. Hemp seeds are a complete protein (1 TBL =3 grams) Hemp is loaded with 20 amino acids, (including the 9 essential) and contains the ideas 3:1 omega-6 to omega-3 ratios which help the body metabolize fat. Winner, winner lunch! 

Heirloom tomato soup with quinoa and hemp seeds.

As you can see, I have tons of recipes that incorporate quinoa. Let me know which one you make!  Take a photo and tag me on instagram and I’ll share your photo in my story. 

With love Jackie

Perfectly Cooked Quinoa

5 from 3 votes
Recipe by Jackie
Servings

3

cups
Total time

20

minutes

    Ingredients

    Directions

    • Rinse quinoa in fine mesh strainer, if you don’t buy pre-rinsed quinoa.

    • Get out a small pot with lid and add in quinoa, water and big pinch of salt.

    • Set pot over high heat and bring quinoa to a boil, give a stir, cover pot, turn heat down to low-simmer, and cook until all the liquid is absorbed and    the quinoa’s germs look like lots of little spirals, 12-15 minutes.

    • Turn off heat, place a dry paper towel between the pot and lid, and let quinoa sit for 5 minutes. Fluff with fork or spoon and enjoy! That’s all there is to it!

    Quinoa facts

    • If you use tri-colored, red or black quinoa you may need to add 5 to 10 minutes to the cooking time. 
    • Black and red quinoa won't stick together as much as white quinoa.
    • Quinoa also doesn't get mushy, even when overcooked.

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