My husband has been teaching me to unlearn things. For example, he always thought that butter was required when eating corn on the cob. Then one day he tried the corn au natural, in the buff, naked as a jaybird. And to his utter surprise and delight, he LOVED it. The flavor of the corn was allowed to shine in all its sweet, carbalicious glory. So what the heck does this have to do with how to cook perfect quinoa, you ask? Well, I’ll tell you. It’s time to unlearn.
For the longest time I cooked quinoa like this: Boil two cups of water. Add 1 cup of quinoa. Cook for 15 minutes. The end. And every time I got mushy quinoa and just thought that was how it was. And then I saw a recipe that called for much less water. Like, a lot less. Almost half as much. And I was intrigued. Friends, I’m here to tell you that we have been cooking quinoa with TOO MUCH WATER. But it’s ok, we’re going to do it right from this point forward and we’re not going to look back at our overcooked quinoa memories with regret. Ok? Ok.
So, we know that 2 cups of water for 1 cup of quinoa is too much – but what, pray tell, is the perfect amount? It is 1.25 cups of water for 1 cup of quinoa.
I KNOW. You don’t believe me. It’s ok. I didn’t believe it either until I tried it. And tried it again. And then another time. And a few times after that. Friends, this works. And if I’ve done my job, you’ll never cook quinoa the same way again. And then you’ll look at recipes that call for a 2:1 water to quinoa ratio and smile with smug satisfaction that you know a better way. Wait, don’t do that. Nobody likes a food snob. (hangs head in shame)
Ok, so now that we know how much water to use, it’s time to cook perfect quinoa! Here’s a basic method to cook 2 cups of dried quinoa, which will end up making about 4 cups once cooked.
In a 2-quart pan or larger (4-quart would be ideal), bring 2.5 cups of water to boil. Add the 2 cups of quinoa and reduce the heat to a low simmer. Cover the pan and cook for 10-15 minutes. You’ll know the quinoa is done when there is no water remaining in the pan and the little tell-tale curlicue tail comes out of the quinoa seed. I just love that part.
When the quinoa is done cooking, fluff it with a fork and leave the lid off to let the residual steam escape. This will help ensure that the quinoa keeps its light texture. That’s it! Simple, huh?
There is one caveat to this new water ratio thing – it doesn’t apply if you’re cooking quinoa as part of a casserole where the quinoa cooks as the casserole bakes. In that case, don’t reduce the liquid called for in the recipe, or else you will probably end up with a dry casserole and crunchy quinoa. No good. By the way, if you’re looking for a recipe like this, check out Broccoli Quinoa Casserole. It’s a good one.
One final tip – cooked quinoa freezes really well, so cook up a big batch and freeze extra for those nights when you could use an extra 15 minutes in your life. I like to put 2-4 cups of quinoa in a freezer zip-top bag, push out the excess air, and lay the bag flat in the freezer. It defrosts really quickly in the microwave, and then it’s ready for whatever culinary adventures await you.
So I ask you, what will you unlearn today? Tell me in the comments!
How to Cook Perfect Quinoa
- 2 1/2 cups water
- 2 cups quinoa (rinsed in a fine-mesh sieve)
- In a 2-quart pan or larger, bring the water to a boil.
- Add the quinoa, stir, and reduce the heat to a low simmer.
- Cover the pan and cook for 10-15 minutes, or until all the water is absorbed.
- Fluff the quinoa with a fork and leave the lid off the pan to allow any residual steam to escape.
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Thank you for this revelation!!! I have a question though. I like to toast my quinoa prior to cooking it; would that change the amount of water required?
PS: If you have not tried toasting your quinoa, you must! It is the bee’s knees!
Ahhhh!!! I can’t believe I forgot to talk about toasting the quinoa! I do that all the time. A post addendum is in order, I’ll get on that asap. 🙂 I don’t think there is any difference at all in the liquid ratio if you toast or don’t toast. Thank you for the reminder!
If you toast the quinoa, do you still rinse it? If so, do you rinse it before or after the toasting?
Hi Charlotte! It depends on my mood, honestly. That’s a weird answer, but it’s true. Most of the time quinoa is already rinsed before packaging to remove the saponins that taste bitter, so if I do rinse it it’s just to make sure it’s extra clean. When I rinse, I do that before toasting, using a very fine mesh strainer. 🙂
Hi…your ratio is the only one that has worked for me to get NON mushy quinoa. .so BIG THANKS! but can I use same method in my rice cooker? I have a korean rice cooker and cook every possible rice in it perfectly every time. People say use it but a lot of comments say it is mushy and sticks to pan? Never had rice stick to a rice cooker pan? Thank you?
Hi Stacy! I am not familiar with a Korean rice cooker (is it a brand distinction?), but I am almost 100% sure it would work very well. It’s worth trying! Will you tell me if you do?
I had so much trouble with soggy mushy quinoa. With this recipe it turned out perfect. Thank you so much!
Hannah Elizabeth says
Yay!! I’m so glad you busted that quinoa-cooking myth, because honestly, I kind of wondered if I was doing something wrong all these years. It seemed everytime I followed the typical ratio rules, the quinoa was still swimming in water by the time it was done cooking. So I guessed I must be doing something wrong and always ended up cooking my quinoa like pasta, and draining off the excess water at the end.
I’m not sure I’ve actually unlearned anything else today besides now the “correct” way to cook quinoa. 😉 But there’s always lots of potential in unthinking habits or routine behaviors, so I should have opportunities all around me – I’ll keep my eyes peeled! 😛
Aileen Sox says
Just tried these water/quinoa amounts today. Cooked to perfection! Thank you!
I have an electric stove top & was wondering if the cooked & fluffed quinoa should be moved off the heat or stay on for the last step of escaping steam.
Hi Caley! It’s probably not a bad idea to move it off the heat, just so it doesn’t continue to cook and possibly get mushy. Hope that helps!
It is possible to substitute the water with chicken broth or does quinoa have a flavor in itself? I’ve never cooked it before but had it at an upscale restaurant and it was flavored…chicken broth and saffron maybe.
Hi Karen! Absolutely, use whatever broth and flavorings you’d like. Love the saffron idea! Quinoa on it’s own has mild, nutty flavor, but seasoning it is a great idea if you are using it in a savory dish. Enjoy! 🙂
Thank you from Denmark 🙂 so happy I found this before I startet my first Quinoa cooking, guess I don’t have to look any further or try the 2 to 1 ratio.
My pleasure! So glad it was helpful to you! 🙂
This recipe was perfect. Made it easy and foolproof. Thank you!
Woo hoo, Jill! This makes me so happy. I’m so glad it worked out so well for you. 🙂
Jen collins says
Oh my gosh, thank you Ms. Beth! I’m about to cook quinoa for the first time ever. Just so pleased I happened upon your website. The very first thing I noticed about your quinoa photo (and related to the topic of habit unlearning!) is that some of the quinoa is spilled around the measuring cup. I thought to myself, “Now that is authenticity” as my brain prepared me to read what you wrote in your article. Just so happens, I’m learning the unlearned habit of expecting healthy meals to be unaffordable, meat-based, and carb-militant!
Thank you so much, Jen! I can’t tell you how much I appreciate that you noticed the little things like spilling the quinoa. I ALWAYS spill it whenever I measure it and it goes everywhere, so I figured, I might as well be real about that. I’m glad it stuck out to you. 🙂 How did your quinoa turn out?
Just read about the spill in the photo. When I made my quinoa this morning I poured it into the measuring cup over a tray—-and yes spilled some. But just tipped the tray and poured the spill back into my container—-no waste at all!!!
Ava Dubie says
Found some quinoa at the dollar store. No instructions in package! Asked Google how to cook it and there you were 🙂 Just rinsed it (all of it, wish I’d saved some to toas, but a good reason to go back 😉 ). Gonna give your method a try in just a few minutes!
Doreen Wilcher says
OMG! This is our first time trying Quinoa. I toasted it first. Then added the 2.50 cups of boiling chix. broth. Simmered for about 12 mins. We love it! This will definitely be a great part of our healthy eating plan. Sometimes, I only get one chance to introduce a new food to our family. Thank you so much for this post! I’m glad I found your recipe and comments first! The “toasted Quinoa is the bees knees” ccomments grabbed me! lol
Toasted quinoa IS the bees knees! 🙂 I’m so glad that this went over so well with you and your family, Doreen. And thank you so much for letting me know! I do a little happy dance whenever I get these kinds of comments. Yay for more quinoa!
I want to try quinoa, but I was wondering if there is a difference between the different colors? In taste or cook time? I’m definitely going to try your recipe for it.
Hi Rachel! They are the same in terms of taste and cooking time. In fact, you can often find them blended together, like tricolor quinoa. Pretty and tasty for the win! 🙂
David G says
I live at high altitude…8,500 feet. I have had to adjust my rice cooking (and many other things) because of the altitude (likely because water boils at a lower temperature the higher you go): so I made approximately the same adjustments to your suggested amounts for quinoa…… I increased the water to a 1.5 to one ratio and cooked for 15-17 minutes.
Perfecto!! Nice fluffy and perfectly textured Quinoa.
Muchismas gracias Beth.
I’m so happy the altitude adjustment worked for you David! Everyone deserves perfect quinoa, no matter how high up they live. 🙂
Kathy Sensel says
In reading the comments and replies you mention toasting the quinoa and rinsing it before toasting. Just how do you achieve that. Do you put the damp grain on a cookie sheet while damp and put it in the oven to dry and toast? Also what temp. And how long does it take to toast. I want to try the Inca red quinoa. Do you prepare it the same as regular quinoa?
Kathy Sensel says
In reading the comments and replies you mention toasting the quinoa and rinsing it before toasting. Just how do you achieve that. Do you put the grain on a cookie sheet while damp and put it in the oven to dry and toast? Also what temp. And how long does it take to toast. I want to try the Inca red quinoa. Do you prepare it the same as regular quinoa? I am anxious to prepare it your way this time since I really didn’t care for the texture of it made the traditional way, but love it in restaurants, etc. ?
Hi Kathy! You can toast it directly in the pan in which you will cook it. After rinsing, add it to a pan over medium heat and stir often. The water will evaporate and you’ll start to smell the roasting process happen. You only need to go it for a couple of minutes to reap the benefits. This method works on every type of quinoa. Can’t wait to hear how it works out for you!
Thankfully, I stumbled upon your post before attempting to make quinoa for the first time. It turned out PERFECT. Thank you!
Love this tip! Perfect quinoa! I am so glad that I found your post!
Excellent tip! You’re right…I WAS using too much water:-D
My pleasure, Carol! Glad it worked for you. 🙂
If I read your caveat correctly, this recipe is only for quinoa that does not require further cooking. Quinoa used in salads. However, if the quinoa is to be further used in stews, chili, casseroles, or soups, then this recipe does not work. Is that correct?
Hi Walter! Sorry for any confusion on the caveat – there are some recipes that call for cooking the quinoa from dry as part of the finished dish, for example, cooking the quinoa as the chili simmers or the casserole bakes. In those instances, you wouldn’t want to reduce the liquid called for in the recipe as it could have a negative impact on the final outcome. For example, I have a recipe for Broccoli Quinoa Casserole where the quinoa is quick-soaked and then added to the rest of the casserole where it finishes cooking in the oven. Does that make sense?
Finally! Quinoa that turns out the way it’s supposed to! I’m so glad I came across this post. Thank you!!
Hi Cathleen! I’m so happy that it worked out so well for you! It’s my pleasure to share. 🙂
Susan Waugh says
I’m so glad I found this. I have avoided eating quinoa because when I cook it according to all other directions, it is too mushy to eat. This morning I made it according to your directions and it was much better. It still isn’t my favorite food but since being gluten free—I eat things I wouldn’t have eaten in the past.
Rosemary Woodbury says
Thank you for the unlearning! I just cooked perfect quinoa for the first time!
That makes me so happy, Rosemary! Unlearning our way to better meals! 🙂
Well I have to say this is the first time I am writing a comment for ANY blog. I am soooo glad to know I am not the only one who has been making mushy quinoa!! I have to confess that I did NOT confess that I was! It was sort of like… it’s so easy, you just boil the rice. NO one can mess that up. Well,,,, low and behold… my quinoa was mushy. Thought I just had to live with it But being a vegetarian and eating quinoa often, I persisted and so glad I did. Who knew? So easy, decrease the water .. DUH! Just tried it. PERFECT!! Also, thanks for the tip on freezing… 2 for 1 today!! Such a good day :)))
Thank you !
Hi Jenny! So sorry for the delayed response, I took a bit of a break this summer and am playing catch-up now. I bet you didn’t think your first comment on a blog would take so long to get a response! In any case, I was honored that you took the time to try this method and that it worked for you so well! Yay for fluffy quinoa at last, with easy freezer storage to boot! 🙂
Worked like a charm. So fluffy and perfect! I toasted it first then used chicken broth as the liquid and stirred in fresh herbs at the end. Practically licked the pot haha. Thank you for sharing your proportions!
Hi Molly! So sorry for the delayed response, I took a bit of a break this summer and am playing catch-up now. I’m so glad that this worked out so well for you! Isn’t it crazy that something as simple as changing the liquid volume can be so important? Really glad you found this and that it was helpful to you. 🙂
Madison Bowen says
If you use chicken broth do you use the same amount of broth that you would use when cooking with water? If you want to eat it cold when would you add green onions etc , while cooking or after it has cooled? I am not a cook but thinking can master this . I had a cold quinoa salad with som humus and geek yogurt salad dressing , it was $10 . The 1dt time it was perfect , 2nd time it was horrible.! Do you have a humus recipe that is not over powered with garlic?
I cannot believe thatnI happened upon your quinoa recipe last night! I was asked to make my Lemon, feta and cherry tomato quinoa salad for a friend’s party today.
The last time I made it, the quinoa was so gummy, I tossed it and substituted Farro, which was wonderful.
I used your ratio and the quinoa cooked faster and was so fluffy!! I feel like I’ve met a new friend!
Quinoa is so versatile. I froze left overs today and will pull them out for Quinoa bowls with veggies and whatever hops in!! Thank you soooo much!! Susan
Hi Susan! So sorry for the delayed response, I took a bit of a break this summer and am playing catch-up now. I’m so glad that this worked out for you! Your salad sounds delicious. And you have met a new friend! Hello! 🙂
First time with fluffy quinoa. Yes! Thank you!
Hi Lori! So sorry for the delayed response, I took a bit of a break this summer and am playing catch-up now. I’m so glad you were finally able to enjoy fluffy quinoa as it was meant to be eaten! 🙂
Karen Kruz says
THANK YOU BETH!!!!! I always thought the quinoa was supposed to be mushy. This recipe makes it PERFECT!!!!
Hi Karen! So sorry for the delayed response, I took a bit of a break this summer and am playing catch-up now. I’m so glad that this worked out for you! Thanks for letting me know. 🙂
Great discovery Beth. Looking forward to more food findings.
Good discovery! Looking forward to more food findings!
TIl Hanson says
Can you make a rice pudding using quinoa instead, using almond milk for the liquid, maybe a beaten egg, and some honey? What proportions? I am trying to add nutritional value to a poor eater’s diet, who loves KadyShack rice pudding.
Hi Til! So sorry for the delayed response, I took a bit of a break this summer and am playing catch-up. I’m honestly not sure if quinoa would work for rice pudding, but now you have me wanting to test it out! Once I crack the code, I’ll be sure to update you! I don’t do dairy anymore, but when I did, oh how I loved me some KozyShack. 🙂
Thanks so much! I love quinoa but didn’t use it as often as I liked because of the way it always came out (using the 2 to 1 ratio). It turned out perfectly, and was so easy.
Hi Teri! I’m so glad that this method worked so well for you. Yay for perfectly cooked quinoa!
I came across this after making my fisrt qinoa which was made with the 1:2 ratio, and it sidnt turn it so great! I am going to remake it using your recipe.
I hope you’ll let me know how it works out for you, Duha! 🙂
I have one of those gas stoves where you can’t turn it low enough to really simmer, so lots of steam boils away during the cooking. Do you take that into account with your 1.25 ratio? Of course I can try for myself, but trying not to waste a batch…maybe I’ll start with 1.5 or so and scale down as needed. Until now, I’ve been adding more than 2 cups to avoid burning based on the 2 cups boiling away excessively! I’m sure this must be a common problem since few gas stoves truly simmer any more…
Hi Robin! I have a gas stove too, and just turn it all the way down to the lowest setting. That seems to work just fine with the 1.25 ratio, but as all stoves are different, your mileage may vary. If you know your stove runs way hot, your idea to start with 1.5 seems sound. Hope you’ll let me know how it goes! 🙂
Robin Haar says
Beth, my hot-stove increase to 1.5 worked perfectly for me. Had a definite “al dente” texture and crispiness, which was a great change from the previous mush (I’d been increasing the regular recipe to 2.5 cups! So you can imagine how soggy that was). Thank you!! Now if only you could tell me how to keep my amaranth from becoming a gooey glob…
Yay!!! So glad the hot-stove adjustment worked, that’s great. I’ll work on the amaranth for you. 🙂
My daughter just called and asked me to make this for her.. I normally do not like cooking quinoa because it turns out mushy! I am super excited to make it tonight!!!!
I can’t tell you how happy this makes me, Kim! I can’t wait to hear how it turns out. 🙂
Edith Fedor says
I saw melissa d’arabian making the quinoa in the microwave with your ratio for 9 minutes. nonone mentioned it .i tried it
But felt it was not done, quite grainy. WIll try the stovetop version next.Thanks!
I have a question. Your recipe calls to add quinoa to a boiled water. If I toss quinoa in the pan do I add some oil or it is just a dry toss? And do I add water or broth to quinoa? Has it to be a hot liquid?
Same thing goes for rice. I much prefer a “drier” rice as well as quinoa.
Julie R. says
This is perfection. I like quinoa now!
this recipe worked perfectly the first cpl times and I got delicious fluffy quinoa but now it doesn’t work no matter what! I do everything exactly the same but I get mushy quinoa that stays crunchy on top. pls help
Melissa @ Cilantro and Citronella says
Yep, that worked! Thanks Beth!
possible blizzard coming our way tonite/tomorrow, and no traveling the next day either. perfect time to check your site and find the RIGHT way to cook this quinoa that’s been neglected on my cupboard shelf because my earlier tries fell short. heading over to the broc casserole, too, looks great.
as ever, Beth, love reading and laughing as I read your posts; and sending warm wishes for you and family along with my thanks…
OMG I SERIOUSLY WANT TO KISS YOUR FACE!!!! I WAS LITERALLY IN TEARS TODAY (PMS WEEK) BECAUSE MY RICE AND QUINOA NEVER COME OUT RIGHT! AT $8 A BAG I CAN’T AFFORD TO KEEP SCREWING IT UP! I WANT TO EAT MORE PLANT BASED, BUT CAN’T BECAUSE I CAN’T COOK GRAINS….AND I’M A GOOD COOK!! I CAME ACROSS YOUR SITE DETERMINED TO FIGURE THIS OUT TODAY!!! YOUR RIGHT! LESS WATER AND TAKING THE LID OFF AND IT CAME OUT PERFECT! WHY DOES NO ONE ELSE SAY THIS. I HAVE BEEN BEATING MY SELF UP FOLLOW DIRECTIONS TO A T AND NOTHING WAS WORKING! THANK YOU, THANK YOU, THANK YOU!!!
NOW CAN YOU HELP ME WITH RICE??????
WOO HOO!!! Whoa, do I know about the PMS week thing. I may have recently thrown a whole batch of food out when it didn’t turn out as expected, instead of enjoying it for what it was. Anyway…so glad that you found this so helpful! YES, I can help you with rice. Here’s the stovetop version, and the pressure cooker version. 🙂
Thank you for confirming the ratio I’ve been using since I got a pressure cooker! My quinoa was always soggy or one big clump that wouldn’t separate! My question is about toasting it first. Do you rinse it and THEN toast it or do you toast it then rinse it? I’ve tried the first way and it took forever to toast, because it wasn’t really “toasting” it was steaming. If you toast it then rinse it, does that make the toasting flavor disappear?
Hi Marcia! Apologies for my late reply, I’m playing catch-up on comments. So, I typically buy quinoa that has been pre-rinsed (it will say so on the package). In that case, I just toast it dry and then add the water for cooking. When I buy it in bulk, I do rinse it before toasting, and encounter the same issue you did that it doesn’t really “toast” as much as it does steam. What I try to do is drain off as much water as possible before toasting it after rinsing, and start with a really high heat to evaporate the water quickly. I’ve been able to get the toasted texture and flavor a bit better that way. I wouldn’t toast it and then rinse it, because you’re essentially just adding more water to it at that point. Hope that helps!
First time preparing quinoa and used your method. I toasted it first. Finished product is not mushy but a tiny bit chewy I would say. Is this correct or can you describe the consistency after cooking using your method?
Hi Cindy! So sorry I missed this comment. Properly cooked quinoa should definitely have a tiny amount of “bite”, but it shouldn’t taste undercooked, if that makes sense. One quick thing – you rated the recipe 1 star, was that what you meant? Just checking. 🙂
Hi…Im a long time fan of quinoa and have cooked it many times in many ways. I just cooked some using your ratio and it came out well, but a little drier and crunchier than I like it, as I prefer very light, fluffy quinoa. I added a splash of water, cooked for 5 minutes more and it came out beautifully. My future plan is to use about a 1:1 and 1/3. But mostly to play around with this and find my perfect ratio. I definitely learned that less than 2:1 ratio is better. Thank you for that! And I do think it matters if I rinse the quinoa, because it then adds some water to the equation, as the noticeably heavier weight and wetness indicates.
I wondered about rinsing it before toasting it. It seemed odd and it took quite a while to get rid of the water that lingered. I’d rather rinse it than not having tasted unwashed quinoa the first time I made it (the bag said it had been rinsed so I took them for their word…MISTAKE!) I liked the idea of toasting it, but it didn’t change the flavor or structure for me. Not sure what I did wrong…
Leslie Andersen says
Thank you Beth! You are so right, what a difference using less liquid makes. For anyone who thought they didn’t like quinoa, try Beth’s suggestion, you might find you do!
You’re so welcome, Leslie! Thanks for the the encouragement. 😉
Thank you, thank you, thank you! I FINALLY have properly cooked quinoa that is not a pot of mush.
Totally excited for the next batch. Thanks again!
YES!!!! So happy that you are excited about quinoa again! This made my day, thanks for the comment. 🙂
Alison Carriban says
Thank you so much! I have just cooked my first edible quinoa!
I’m a late arrival to the quinoa game, but at least I’m here! I will definitely try your water-to-quinoa ratio as it seemed like I was having to cook the quinoa longer than what felt right. Also, it seems like all my “tails” have “popped” loose when my quinoa is done – does that mean I’m cooking it too long or is that natural? Should the germ still be attached at the end of the cooking process or does it matter?
Beth, you have a ⭐️⭐️⭐️⭐️⭐️ recipe with a ⭐️⭐️⭐️⭐️? attitude!
Please correct my earlier post.
It was meant to read as –
Beth, you have a ⭐️⭐️⭐️⭐️⭐️ recipe with a ⭐️⭐️⭐️⭐️⭐️ attitude!
This did not work at all for me. I don’t know what I did wrong. I rinsed it generously because I could smell the bitterness…I used tri-color quinoa. I used hot chicken broth and brought it to a boil, covered and cooked on low. After 15 minutes there was lots of water in the bottom and the quinoa was crunchy. Only the light colored quinoa had tails.
I have a few questions.
1) can i use measuring cup at home? it’s the plastic cup used for rice cooking. because when they say 1 cup of quinoa what do they mean? i mean some cups are bigger and some smaller. what type of cup do you use? where can i get it?
2) if i want to store my quinoa can i do it in a air tight plastic container or do i need several ziplocbags?
3) lastly i saw several people suggest that you need a oven for bulkcooking quinoa but can you alsod do that on a stove?
How would this recipe need to be adjusted for high altitude (7000 feet) cooking? My quinoa ranges between mushy to crunchy. It definitely takes longer to cook but I haven’t figured out the right water ratio.
You stated that if you like to toast your quinoa before cooking, to do it in the same pan, yet earlier you say to add the quinoa after the water has to a boil.
This leaves a few choices:
1-pour the toasted grain out & boil your water, then add the quinoa
2-boil the water in a separate pan and then add it to the toasted quinoa
3-add room temperature water to the toasted quinoa and bring to a boil.
What is your procedure? Have you tried each of the options? Or is there another choice that I haven’t thought of? Does it really matter which way you do it?
Quinoa Eater says
This is the recipe I follow and it works every time for me. In fact, I always forget… And come back to this page. 1:1.25. Works for me.
Thank you! I already had been using less than 2 cups of water but still wasn’t happy with the method. Your recipe gave the quinoa a little more of the bite that I want in my salads.
Anna Kinser says
First, I want to thank you for this wonderful tip on how to correctly cook quinoa. I cooked some quinoa 2 nights ago according to the instructions on the bag. It did indeed come out mushy and also bitter, even though I rinsed it until the water went clear. I even soaked it in cold water before I cooked it. I was wondering how I would thaw out the leftover frozen quinoa with out a microwave. I only have a portable stove top and a toaster oven. I do not have access to a microwave. Do you have a preferred method to thaw out the quinoa if I don’t have access to a microwave?
Hi Anna! If you can plan ahead, you can thaw it in the fridge the night before you’re going to use it, or if you are in a hurry, I’d just put it in a pan on the stove top and warm it on low until it’s thawed. You could also put it on a tray in the toaster oven on about 200 and let it thaw that way, but I’m not sure how long it would take. I’d recommend freezing it in the portion sizes you’ll likely eat, so it will thaw faster and you don’t waste any. Hope that helps! ????
Oh, and also, you’re so welcome for this method. I’m so glad it was helpful! 🙂
I’ve spent the last year only making breakfast quinoa because ” the mush” is good when mixed with almond milk and blueberries but I couldn’t deal with “the mush” for dinner… I decided based on reviews that I would try again and in my head was saying “I’ll be the one the ends up with mush still.” At about 7 minutes I was like nope not gonna work and added the other 5 minutes ( making the total 15). The timer went off I opened the lid and the first words were “oh $H1T!!, IT WORKED.” Thank you for sharing the magic ratio..now I can enjoy something that reminds me of rice or couscous without the bloating. Thank you thank you thank you
Silly me never wrote this recipe down and wanted to make quinoa. I knew there was a tried and true recipe that I used and couldn’t find it so I’ve just spent the last 20 minutes on Google and Pinterest looking for anything I may have bookmarked or saved/commented on *I remembered I left a comment about how perfect it was*, I looked at different sites and searched for my name and finally I have found out. i will not make this mistake again.. Going to write down recipe now and not wait to so long for another bowl of good quinoa!
It really is the best recipe when looking to cook perfect quinoa!!
IT worked! So much better using less water. I always wondered how restaurants had non-mush quinoa.
Courtney Roberts says
Hey Beth, if that is even your name. I hope your quarantine is filled with joy and properly fluffy quinoa. I have not experienced any of this! Listen… If you think you know how to cook this stuff, think again.
P.S. this is all in good fun. I have consumed some wine and cannot cook quinoa like you. Best of love
C-Aye Purcell says
No question. Just wanted to say thank you for this page send recipe. I’ve used this as my guide so many times I have it by memory now. Works every time.
Best recipe ever!
Monica Morales says
This is THE perfect quinoa recipe, I dont make quinoa that often but when I do, I always come back to this recipe it is my all time favorite <3 thanks Beth! I will be checking more of your recipes now #plantbased
Thank you, thank you, thank you! I didn’t know that quinoa was supposed to separate rather than kinda be a glob. Will never cook it another way!!
Greetings Beth. I come back to this article very often when I am about to make quinoa. The ratio works perfectly. Thank you for sharing it.
You mentioned about forgetting to toast the quinoa. How do you do that? I’ve seen people speak of it, but I’ve never done it before.