Quinoa is not only a great plant-based complete protein, but it is so versatile too. Don't be put off of it because you don't know how to cook it, or you think it is boring. Follow this guide on How To Cook Quinoa perfectly every time, as well as all the different ways you can flavour it and how to serve it. Light and fluffy quinoa every time with this simple cooking method.
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Quinoa is one of those staple ingredients that is incredibly easy once you know the right ratio and timing. It works so well as a base for salads, grain bowls, lunchboxes, and simple side dishes with chicken or fish and it is a great way to add protein and fibre to your meals in a budget friendly way - this has 7 grams of protein and 4 grams fibre per serving.
This recipe uses a very straightforward method with 200g dried quinoa and 400ml cold water (but read on for cooking times and tips), plus a pinch of salt. Once cooked, I love finishing it with a squeeze of lemon juice and fresh dill for a fresh, herby flavour that lifts the whole dish.
Quinoa is a small grain-like seed that cooks like a grain. It has a mild, slightly nutty flavour and a light, fluffy texture when cooked properly. It is naturally high in protein and fibre, making it a great option for lunches, side dishes, and family meals.
Quinoa doesn't need to be boring! This is perfect to add to your weekly meal prep, as there are so many different ways to serve it once you learn how to cook quinoa.
Looking for more easy side dishes? Why not try our delicious Marinated Butter Beans, simple Creamed Cabbage or our crispy Slow Cooker Roast Potatoes?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Quinoa
- Water
- Salt
Variations
Herbs - Some fresh herbs are a must with quinoa I think. We used dill as it goes really well with the lemon juice. You could also use parsley, coriander (cilantro), chives or mint.
Stock - For a richer flavour, cook the quinoa in vegetable or chicken stock instead of water. This is a really easy way to add more depth. You could also use bone broth to add protein.
Spice - For a warm spiced version, add a pinch of cumin, paprika, or turmeric to the pan before cooking. This turns quinoa into a lovely side for curries, roasted vegetables, or grilled meats.
Mediterranean - For a Mediterranean twist, stir through olive oil, lemon zest, chopped cucumber, and crumbled feta once the quinoa has cooled slightly. You could also follow our recipe for Quinoa Greek Salad.
How To Cook Quinoa
- Step 1: Start by rinsing the quinoa well under cold water. This is an important step because it helps remove the natural coating on the outside of the grains, which can taste bitter.
- Step 2: Add the rinsed quinoa to a saucepan with the cold water and a pinch of salt. Place the pan over the heat and bring it to the boil. Once boiling, reduce the heat to a gentle simmer and cook for 12 to 15 minutes, until the water has been absorbed.
- Step 3: When the quinoa has finished cooking, turn off the heat and put the lid on the pan. Let it stand for 5 minutes. This resting time helps the quinoa finish steaming and gives it a fluffier texture.
- Step 3: Remove the lid and fluff the quinoa gently with a fork.
- Step 4: Finish with lemon juice and fresh dill, then serve.
Serving Suggestions
Quinoa is incredibly versatile and can be served in so many ways. It makes a great side dish with Slow Cooker Chicken Breasts, Air Fryer Salmon, prawns, or roasted vegetables. It also works well as the base for grain bowls topped with avocado, hummus, chickpeas, falafel, or sliced steak. Why not try our Salmon and Quinoa Bowls?
If you want to turn it into a fuller meal, mix in black beans, sweetcorn, diced peppers, and fresh herbs for a quick protein-packed bowl. It is also lovely with roasted butternut squash, spinach, and crumbled feta.
Meal Prep and Storage
Quinoa is brilliant for meal prep because it keeps well and can be used in lots of different meals throughout the week.
Fridge - Once cooked, let it cool fully before storing. Transfer it to an airtight container and keep it in the refrigerator for up to 4 days.
You can use it cold straight from the fridge in salads and lunchboxes, or reheat it gently in the microwave or in a pan with a splash of water to loosen it.
Freezer - Cooked quinoa can also be frozen. Let it cool completely, portion it into freezer-safe containers or bags, and freeze for up to 3 months. Defrost overnight in the fridge or reheat from frozen until piping hot.
Meal prep - For meal prep, you can make a batch at the start of the week and use it in bowls, salads, side dishes, and packed lunches. Keeping the lemon and herbs separate until serving can help keep the flavour extra fresh.
Dannii's Top Tips
- Use a pan with a lid that fits well. Trapping the steam during the resting time helps the quinoa become tender without turning wet or heavy.
- Keep the heat low once the quinoa reaches a boil. A gentle simmer is all you need. If the heat is too high, the water can evaporate too quickly before the quinoa is fully cooked.
- Always fluff it with a fork rather than a spoon. A fork separates the grains and keeps the texture light.
- Taste it before serving and then season it if needed.
Frequently Asked Questions
If your quinoa still looks a little damp at the end of cooking, let it stand uncovered for a minute or two after fluffing. If it seems too firm, add a tiny splash of water, cover, and let it sit a little longer.
Cooked quinoa should be tender but not mushy. The grains will look slightly translucent, and you will notice the little germ ring curling away from the seed. The water should be fully absorbed, and the quinoa should fluff up easily with a fork.
Recipes with Quinoa
If you've tried this mothod of cooking quinoa, let us know how you got on in the comments below.
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Recipe
How To Cook Quinoa
Ingredients
- 200 g (1.25 cups) of Quinoa
- 400 ml (1.66 cups) of Cold water
- 1 pinch of Fine sea salt
Instructions
- Start by rinsing 200 g of Quinoa well under cold water. This is an important step because it helps remove the natural coating on the outside of the grains, which can taste bitter.
- Add the rinsed quinoa to a saucepan with 400 ml of Cold water and 1 pinch of Fine sea salt. Place the pan over the heat and bring it to the boil. Once boiling, reduce the heat to a gentle simmer and cook for 12 to 15 minutes, until the water has been absorbed.
- When the quinoa has finished cooking, turn off the heat and put the lid on the pan. Let it stand for 5 minutes. This resting time helps the quinoa finish steaming and gives it a fluffier texture.
- Remove the lid and fluff the quinoa gently with a fork.
Recipe Tips
- Use a pan with a lid that fits well. Trapping the steam during the resting time helps the quinoa become tender without turning wet or heavy.
- Keep the heat low once the quinoa reaches a boil. A gentle simmer is all you need. If the heat is too high, the water can evaporate too quickly before the quinoa is fully cooked.
- Always fluff it with a fork rather than a spoon. A fork separates the grains and keeps the texture light.
- Taste it before serving and then season it if needed.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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