How to Cook Perfect Quinoa & 10 Quinoa Recipes
Learn all about quinoa—my secrets to cooking perfectly fluffy quinoa (no more mush!), 10 fantastic quinoa recipes, quinoa nutrition facts, and where to buy.
Updated by Kathryne Taylor on September 5, 2024
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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
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
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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!
I really really don’t like that this is the top hit on Google and I have to read an essay before getting to the info that the ratio is 1:2
I was skeptical, but I had made too many pots of mushy quinoa, so I tried your method. It worked great! My only problem, and a good one to have since I’ll use the leftover in a salad later this week, is that it seems to make more than double the quantity of dry quinoa. I have a lot more than what I usually have. Can I freeze cooked quinoa?
Hi! I’m glad it worked. Yes, you can freeze it. Just be sure it’s cooled first.
I tried this quinoa recipe today and in the end it wasn’t cooked enough. I had to add more water and cook it longer. I’m scratching my head since it seems to have worked perfectly for all the other commenters. I used double the water and boiled it til water was gone and then covered for 5 minutes. Not sure why I got different results.
Hi Bo, You may have had the temperature turned up too high. You want to simmer it. Let me know if you try it again!
Interesting. I’ve cooked quinoa many times and when using a 2:1 ratio, it always got soggy. Now that I’m using a little less water, I just don’t have the problem anymore. And if ever the quinoa turns out too dry, I’ll just add up a sprinkle of water in the end.
Following this technique is the first time I have not made mushy quinoa! Thanks so much for sharing.
You’re welcome, Karen! Thank you for your review.
This recipe is a game-changer! Thank you!
You’re welcome, Karen! Thank you for your review.
The quinoa came out perfectl. Nice and fluffy. I will try some of the salads on the weekend
Wonderful, Tessa! Thank you for your review.
Thank you, your quinoa salad recipe was delicious.
You’re welcome, Frank! Thank you for your review.
I’ve never cooked quinoa. However, I am considering using it, instead of bulgar wheat, to make tabouli salad. Should I cook the quinoa more al dente? It will soak up some of the oil & lemon juice, plus the juice from the tomatoes. I’m definitely going to try it!! SOON!!!!
HI Jayme! I would cook it as this recipe states and it will work as a good alternative. Or you could try brown rice too!
This is my second time using your recipe with two different quinoa and…. a Blast you got the right way and sharing it with many of us who failed many times cooking quinoa was the most kindness thing No more saggy quinoa yay!!
this worked so well! no more mushy quinoa…thank you!
Happy to hear that!
Hey Kate,
Like you, my earlier attempts at making quinoa were a hit-and-miss. Sometimes mushy, sometimes OK.
I have now made quinoa twice following your directions and both times it has turned out perfect!!
Being a nerd, I actually weigh the quinoa and water to achieve the 1:2 ratio :)
Thanks,
-Deb
I’m glad you enjoy this version, Deb! Thank you for your review.
About to cook up a quinoa recipe that I had a a friends house, so appreciate the guidance about how to cook it. My friends recipe, I think includes a stock cube in the water, some yoghurt, fresh mint, watermelon and feta cheese. It was so delicious when she made it, I hope I can get somewhere near that amazing mix of flavours.
Rosemary
My first encounter with Quinoa was when I was 5 years old and my grandmother would cook it a little bit just to take the hardness from the quinoa, and feed it to her baby chicks. She would ask me to help her. She would give me the quinoa and I would chase the little chicks in her yard to feed them some quinoa and they happily ate it to my contentment. I am Peruvian, from the Andean mountains, I am an Indigenous Quechua woman living now in Canada. Quinoa then was cheap, anyone could afford it. Then the big industrial production and commercialization of quinoa made it expensive and out of reach for many poor people who could have a nutritious meal with it. Enjoy quinoa, and thank the land and the Indigenous people of the Andes that cultivated it for millennia.
Oh wow.
That breakfast quinoa was on point!
I mustbadmit my first quinoa encounter was NOT the best. But now I know how to make the most of what’s left of it. Thanks.
I’m glad you enjoyed it! Thank you for your review.
It’s a wonderful simple recipe. Quinoa is really light and fluffy
I’m excited you enjoyed it, Tessa! Thank you for sharing.
Thank you so much! My quinoa turned out perfectly cooked and fluffy using your method!
That’s great, Anne! I appreciate you review.
THANK YOU!! FINALLY!! This has given me my new go to method for cooking perfectly cooked and textured quinoa.
I love all your recipes too!
xx, Sunny
Hi – I couldn’t find an important part to the recipe: Do you cook it with the lid on or off?
Most recipes mention whether to cover the pot while it boils – or simmers, or not. This makes a big difference. Help!
Thanks,
Tina
Hi! Unless stated to cover, you cook it uncovered. I hope you try it.
Hello! Thank you for the fluffy quinoa recipe. An age ol’ problem – mushy quinoa. I’m making it now. I wonder what you think about all that water in the rinse “cycle” before cooking the quinoa. Another trick I’ve tried is to toast the dry quinoa with a little bit of olive oil instead of rinse it. It’s so helpful! I’m going to combine the toasting with the open-pot method and see how that goes! Thank you for your insights!
I can’t find the video here.
Hi Brenda, It’s in the post. Or you can check it out on my You Tube channel as well.
This did NOT work with a large portion of 700 gr of quinoa, followed instructions and video, but still ended upp all mushy :(
I’m sorry to hear that! What size of pot did you use?
I live at very high altitude (12,500ft), and it’s difficult to cook rice or quinoa to perfection. After finding this recipe, my quinoa comes out perfectly every time! Thank you for a great way to cook this versatile and healthy dish!
That’s great to hear, Rachel! That’s wonderful.
Always listen to Cookie and Kate. They always know!
Thank you, Regina!
I’ve known for some time that I should definitely include quinoa in my diet. This article will be a BIG help, I plan really to use it!
Just made your perfect quinoa, and it was indeed perfect although I did have to use a little water along the way – I think I had to heat up a little high. Then I took your suggestion and added a clove of garlic and some olive oil with some salt. Delicious. I could eat it all by itself and I did, big hugs to you and Cookie, Kate. BTW, i’m a big fan. I love your recipes.
Thank you, thank you, thank you Your recipe is hands down THE BEST for perfect quinoa every time.
Quinoa turned out perfectly!
I would like to add quinoa to my steel cut oats, to compensate for the latter’s lysine deficiency. I presume quinoa has a longer cooking time, so I can’t simply cook oats and quinoa together, without giving the quinoa a head start. Any thoughts/recommendations?
I don’t have a suggestion without trying it. Sorry!
Hi Kate, I was a Quinoa cooking newbie and found your directions have worked like a gem every time. I’ve just shared it with a few friends who have had similar issues to all you have mentioned.
One thought, in case someone doesn’t read all of your story about it, in your instructions you don’t say whether to book it uncovered or not. Having read and made it your way before, I didn’t want to reread all of the blog, but I had to go back as a reference because it didn’t say so in the instructions, and I remembered that part of it was key to it turning out perfectly. Might be helpful to add that as a note in that section.
Otherwise, love your recipes and have recommended a few. Now I’ll have new Quinoa cooking friends too
Thank you for your feedback, Mich. I’m glad you have found this recipe helpful!
This is not my first attempt at making quinoa, however it is the first to go as planned.
Thank you so much for sharing your knowledge. It came out nicely .
You’re welcome, Jessie! Thank you for your review.
I like your cook method: common sense! (Don’t cover; cover to steam in the end.) I cooked my first quinoa ever yesterday. It came out okay (I had it mostly covered with less water; had only glanced at your recipe. I kind of lost track of the water anyhow, because – and here’s my problem:) I don’t have a good strainer. I’m alone and paying off some big bills and – well anyways. I heard use cheesecloth or a t-shirt or just rinse in a bowl & empty without dumping out the teeny seeds…
I ended up using a STERILIZED sink-drain strainer. I rinsed them in the bowl and then strained them, several times. Point is, I found the teeny tiny seeds so hard to handle. They cling to everything when they’re wet: measuring cup, strainer, bowl.. I was going to boil the water first, but then I had to add them in little batches so I waited till they were all in the pot.
Thought it would be a disaster, so I was thrilled when I saw they had turned into the fluffy pile depicted in photos (like yours)! It must be a forgiving food. – Howevet: they still tasted a little bitter: kind of an aftertaste, but I wasn’t crazy about it. And after all that rinsing! I’m not that familiar with what it’s supposed to taste like – and I’m a veggie and whole grain lover: give me my kale, my brown rice, my whole wheat pasta – but I wasn’t in love. Howevet, I squeezed some lemon juice over them, and it was suddenly delicious! I like the texture anyhow, but it had just seemed bitter. Maybe I was just expectimg a rice-like flavor.
So should I change my thinking, or is this just how it tastes? Or do I need to rinse it better? I bought it from a bulk bin at health food store. I also don’t want to acquire more kitchen stuff bc I will be moving in a few months and will probably just throw away most of what I have (long story). – Does anyone else find these tiny seeds troublesome? Is it worth the nutrients or should I just stick to rice and beans? (Speaking of bitter: I tried to sautee some carrot greens: they looked so lovely – but ugh! Well anyway.)
This recipe has come out perfect every time except for one. The one time was when I tried to make a very very small amount. Microbatch was necessary as we are currently without a fridge.
I think it was just too small for enough water to remain, even on the lowest simmer. I added some water and the quinoa was still a bit hard.
I guess a batch this small would need an equally small pot!
This is THE recipe to follow for perfect quinoa every time! I’ve also tried several versions of Kate’s quinoa salads which have all been amazing.
Hello, My wife has Been recently told she has prediabetes.
Will quinoa be acceptable and how do I introduce someone who doesn’t like change to a new type of food?
I like new foods so I’m excited…you just need to have a simple dish recipe to sway the missus.
Thanks and hope you can help.
Dan
I’m not sure. Sorry, Dan. I can’t provide specific dietary needs advice as I’m not a registered nutritionist.
This is the best way to cook quinoa for a salad or a side. Don’t look anywhere else.
Wow. Never thought of this. The quinoa is a fluffy delight. I’m so grateful!
Never,,, In a million years would I think I’d be cooking Quinoa!! 1st try, 1st taste, very nervous, eyes wide open! I think I’ll do ok transition well into plant based eating delicious!!!
If I can follow your directions and make quinoa this well, ANYONE CAN!
Thank You from Canada!!
You’re welcome, Jason!
You are so likable and your tips and recipes are AMAZING. Thanks for sharing
You’re welcome, Susanna!
This is the only recipe I’ve tried on the site that has not worked out. I used to make quinoa all the time and had forgotten how I made it. So looked up this recipe. All the water boiled off long before the time was up. And it certainly wasn’t cooked. I then looked at another recipe that said you should not put the quinoa and water together at the start and that you should cook it covered, which allows the quinoa to absorb the water. So maybe I missed something? Regardless, I love every other Cookie and Kate recipe I’ve tried.
It sounds like it might have been turned too high. Try a little lower heat next time. You may be referencing an older recipe. This one was developed after other recipes and testing. I hope this helps!
Thanks, Kate!
This was my first time making quinoa and it turned out great! I’ll use this method every time. Looking forward to trying lots of dishes with it.
I’m glad you loved it, Chris!
Made your recipe last week for the first time. PERFECT. Made your ultimate kale salad and was a hit.
Did the exact same thing today for your southwest kale salad to bring to work for a few people. Kind of mushy .
I followed your instructions for the basic quinoa and it came out perfect! I also made the colorful beet salad with carrot and spinach and it is a favorite. Thank you!
I recently had a quinoa salad with broccoli beets carrot squash arugala. I am going to create this at home and I don’t know what to do for a dressing Any suggestions?
You could try my Sunshine Salad Dressing!
Heya Kate, should I stir and at what intervals during the simmering process?
Thanks,
Rob
No need to stir until the end. Unless it gets too hot and sticks to the bottom.
My husband *hates* quinoa. I have made this recipe several times, and it is delicious. Turns out he loves ‘couscous’! After a few months I finally told him it was quinoa! Luckily, he will still happily eat it.
Glad to hear this one won him over!
Turned out perfectly.
Thank you for your review, Dana!
This is a good recipe but your text near the top of the page fails to mention reducing the heat to a simmer. That was unhelpful to me and I had to add more boiling water after the covered pot stood for 5 minutes and figure it out from there. It came out fine eventually.
Hi Anita, I’m sorry to hear you had issues. I appreciate your feedback.
I have always hated the texture and taste of quinoa! It’s been very disappointing to be as I have wanted the health benefits that quinoa provides!
However, since trying your quinoa salad, most delicious recipe, I have been converted!
Thank you so.much, I now, not only get the health benefits but I now enjoy eating quinoa!
Hooray! That’s great to hear.