How To Cook Quinoa and an Easy Quinoa Recipe

Quinoa: Delicious nutty flavor, quick & easy, nutritious, high protein

Basic Quinoa

Quinoa Nutrition: The most protein of any grain, great source of vitamins & minerals – iron, magnesium, Vit E, potassium, amino acids, fiber – ideal for vegetarian or vegan diets.

Cooking Quinoa: Simple to cook, like rice. Cooked quinoa looks a bit like couscous, but is more substantial and slightly crunchy.

Prep & Cook Time: 5 minutes prep, 15 minutes cook time

Yield: 4 servings

Nutrition Data, 1 cup cooked quinoa: 155 cal, 30g carb, 3g fat, 5.5g protein, 3g fiber, estimated glycemic load 18


  • 1 cup quinoa
  • 1 1/2 cups cold water
  • Optional: 1/4 tsp salt


  1. You’ll need a 2 quart pot with a tight fitting lid, and a fine mesh strainer.
  2. Double the recipe if you want to have leftover quinoa for another meal or two.
  3. Optional: Soak the quinoa for 5 min in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up any residue of saponin (usually removed in processing), which can give a bitter taste.
  4. Most quinoa sold in the US these days has been cleaned, and steamed to remove the saponin, but you should still rinse it off at home.
  5. To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer.
  6. Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if you like.
  7. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.
  8. Cook for 15 minutes.
  9. Remove quinoa from heat and allow to sit five minutes with the lid on.
  10. Fluff quinoa gently with a fork and serve.
To Soak or Not to Soak: It usually works well either way. Most quinoa that you buy in stores has been pre-rinsed and dried, but I soak it 5 minutes just in case, to loosen up any residue of saponin, or dust or chaff that remains. Skip soaking if you like, but always rinse quinoa.
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