You’ll never have to worry about mushy or overcooked or bitter quinoa with my foolproof tips and recipe to cook quinoa on the stove !
I show you how to cook different types / colors of quinoa perfectly with the fluffiest results, and share lots of tips to add so much more flavor to it too!
- Nutrient-dense quinoa
- Types of quinoa
- Why is my quinoa so bitter?
- How to cook quinoa perfectly (without bitterness!)
- Ways to add flavor to your quinoa
- My best tips for making perfect fluffy quinoa
- Storage tips
- Commonly asked questions
Let’s talk quinoa!
While it feels like not many people are too crazy about this “superfood” like they used to be, I never got off the quinoa train.
There’s so much to love about the versatility of quinoa ! Personally, I prefer to cook it and eat it as part of a main meal (like this tofu quinoa salad ).
But I think a lot of people soured on quinoa over the years mainly because it was expensive, and it was marketed as a substitute for rice! Let me tell you, there is simply NO substitute for rice.
As a South Asian, rice was and is a staple in our lives, and there is no substitute to it. BUT, quinoa is super delicious and nutritious on its own, and there are so many ways to serve it.
But first, we need to cook it. So, here I show you how to cook quinoa perfectly , and make sure it’s super fluffy and tastes great, without any bitterness.
You don’t need to add any oil or butter to properly cook quinoa, unless you want to add it for flavor. So, here I’m showing you how to cook quinoa on the stove with no added oil or fat .
Nutrient-dense quinoa
- Quinoa isn’t technically a grain like rice and oats. Quinoa is a seed from a plant in the amaranth family, and is classified as a pseudo-cereal.
- But although quinoa is a seed, it’s considered a whole grain because of the high nutritional value .
- Quinoa is a source of low GI (glycemic index) carbohydrates / complex carbohydrate . Complex carbohydrates are metabolized slower in our guts, preventing rapid blood sugar spikes, and keeping you feeling full for longer.
- It’s also a complete protein ! There are quite a few plant-based options for complete proteins, and quinoa is one of them.
- And it’s a really high source of fiber ! We don’t often get enough fiber in our diet, so it’s always good to include high sources of fiber such as quinoa. Quinoa is higher in insoluble fiber than soluble fiber.
- Minerals – Quinoa contains phosphorus, magnesium, manganese, potassium, folate, zinc, iron, and other minerals. These minerals are an essential part of a balanced meal.
- Antioxidants – The plant-based antioxidants in quinoa also play a role against inflammation, cardiovascular diseases, diabetes, and cancer.
- Vitamins – Quinoa contains vitamin B (B1, B2 – riboflavin, B3, B6, B9 – folate).
- It’s also gluten free !
Types of quinoa
Quinoa comes in a variety of colors. Nutritionally, they are all the same, but there are a few differences in the final texture when cooked.
White / yellow quinoa
The most common type of quinoa. White has a thinner coating and is lighter in texture and cooks faster. As such, white quinoa is fluffier once cooked, but you can also overcook it easily!
For this reason I prefer to add less water when cooking white quinoa. The taste is milder than red and black quinoa, but still nutty and earthy.
Red quinoa
Red quinoa has a red / reddish brown color. It has a firmer “coat”, and this means that red quinoa takes a little longer to cook than white quinoa, but also holds its shape better.
So, it’s less prone to losing its shape when overcooked. As a result it has a firmer texture, and can be slightly chewier than white quinoa.
Black quinoa
This variety of quinoa is either black or dark brown in color. Just like red quinoa, black quinoa also takes a little longer to cook than white quinoa and has a firmer, slightly chewier texture as well.
Both red and black quinoa have a nutty, earthy flavor, and because it takes longer to cook, you need to add extra water to compensate.
As a whole, quinoa is very mild in flavor , so it can be a great canvas on which to add so much more flavor to make it extra delicious!
Tricolor quinoa
Tri-color quinoa is a combination of all three types. This is my favorite type of quinoa to eat!
Why is my quinoa so bitter?
Quinoa contains a coating of a compound called saponin , and can also contain some tannins. Saponins provide the plant with anti-bacterial, anti-fungal properties, and act as a deterrent against pests.
The word saponin is derived from the Latin word sapo – which means soap. So as you’d expect, saponin creates a soapy froth when agitated with water. Saponin water can act as a surfactant as well.
So, to eat (and enjoy) quinoa, it’s important to remove this coating of saponin so that the cooked quinoa isn’t bitter or soapy.
How to cook quinoa perfectly (without bitterness!)
There are two ways you can remove the bitterness from quinoa. You can either thoroughly wash the quinoa (wet method) or dry roast the quinoa in a pan (dry method) . Both methods disrupt and remove the coating of saponins from quinoa.
The dry method involves toasting the quinoa seeds on a dry pan (no oil!), until it’s slightly toasted. This method does make the quinoa taste a little sweeter and nuttier (because of the toasting). But if you burn the quinoa, then it’ll be bitter all over again.
The wet method is to wash it. This is the method I use most often.
Step 1 – Washing quinoa
Place the quinoa in a sieve and place the sieve in a bowl. The idea is to fill the bowl with water and have the quinoa submerged in the water while still in the sieve (image 1) . (You can also place the quinoa directly in the bowl, but then you have to drain the quinoa through the sieve at the end anyway.)
Fill the bowl with water and then agitate (rub the quinoa between your palms) the quinoa that is submerged in the water, while still in the sieve. Do this for about 1 – 2 minutes. Remove the sieve (with the quinoa), and discard the water. Repeat this another 2 – 3 times.
The water will become less cloudy, and then finally rinse the quinoa under running water and let it drain in the sieve (image 2) .
Step 1B – Dry roasting
This is the other method to degrade the saponin compounds. You don’t have to do both, but you can, if you want to .
Heat a skillet over medium heat. Add the dry quinoa and keep moving it around in the pan to toast the seeds (images 3 – 4) . The seeds should be fairly hot, and start to caramelize and smell toasty (easier to see with yellow quinoa, but harder with red or black quinoa). This usually takes between 2 – 4 minutes.
Remove from the heat.
Step 2 – Cooking quinoa
For every 1 cup of quinoa, add 1 ½ cups (for white quinoa) or 1 ¾ cups (for any other type of quinoa) of water . I also prefer to season the quinoa at this stage by adding some salt to the water (image 5) . This adds a little flavor to the quinoa, and you can always add more after cooking the quinoa too.
Place the lid on and heat the quinoa on medium heat, to bring the water to a boil (image 6) .
When the water is boiling, stir the quinoa and lower the heat to a simmer. Let the quinoa simmer on low heat for about 5 minutes without the lid.
The water should be at a gentle simmer and reduce as the quinoa cooks. After about 5 minutes, the water level should be just below the level of the quinoa (image 7) . If you tilt the pot, you should be able to see the water (image 8) .
Place the lid ajar on the pot, and continue to simmer for another 5 – 10 minutes (less for white quinoa and more for red or black quinoa) (image 9) .
The quinoa is cooked when it’s soft, but not soggy or squishy. And if you use a fork to check the bottom of the pot, there should be no water (image 10) .
Step 3 – Steaming the quinoa
Once the quinoa is cooked, place the lid back on the pot. Turn off the heat, and let the quinoa sit for about 5 minutes (image 11) . The residual heat should create steam inside the pot, which will help create a fluffy, evenly cooked texture.
Importance of steaming
Keeping the lid closed at the end is an important step in absorption cooking.
The steam trapped inside the pot will ensure even cooking and water absorption by the quinoa. It also helps to prevent the bottom layer of quinoa from getting too soggy AND softening the top layer as well.
The steaming step also prevents the quinoa from sticking to the bottom of the pot.
Most importantly, this step helps the quinoa grains to separate and become fluffy too!
Step 4 – Fluff up the quinoa
When the quinoa has absorbed all the water and steamed, remove the lid and fluff up the quinoa with a fork (image 12) .
You can tell quinoa is done cooking because the grains / seeds are soft, and have a translucent look because of the water absorption.
With white quinoa, the “tail” of the seed should be visible and wrapped around each individual seed. My favorite way to tell if quinoa is done cooking – is to just taste it !
Step 5 – Season
Taste and add more salt if needed. You can also add chopped herbs and carefully fold it in. I like to add many different ingredients with my quinoa to make a salad that I can use for meal prepping. Quinoa is one of my favorite meal prep recipes .
Ways to add flavor to your quinoa
While I only add salt to my quinoa here, you can absolutely add so much more flavor! Here are a few of my favorite ways.
Using stock to cook quinoa instead of water
Using chicken, beef, or vegetable broth instead of water is a great way to immediately add flavor to your quinoa! This is great for savory quinoa.
Adding aromatics and spices to the quinoa
You can add aromatics such as garlic, ginger, spring onions, lemongrass to make variations of flavored quinoa. You also have the option to add spice powders such as garlic powder, onion powder, chili powder, cumin, coriander, turmeric and more to flavor the quinoa as well.
- Curry flavored quinoa – Add curry powder to the water / stock.
- Tex Mex quinoa – Add tomato paste, cumin, and dried oregano.
- Lemongrass soy sauce quinoa – Add lemongrass, soy sauce, garlic, and a little honey to the quinoa as it cooks.
Adding chopped fresh herbs and spices AFTER cooking quinoa
This is such a great way to add flavor to already cooked quinoa. With this method, you can make a basic quinoa batch, and add flavors to make different variations.
- Chopped parsley – Add chopped parsley, chopped tomatoes, lemon juice, and seasoning. It’s obviously not tabbouleh, but has a very similar flavor profile.
- Chopped cilantro
- Adding other ingredients to make quinoa salads – Like my tofu quinoa salad , you can add different ingredients to make your own quinoa salad! Adding nutrient-dense ingredients with a balance of protein, fiber, fats, and loads of flavor, will ensure you have an easy, balanced meal for quick lunches and dinners.
Adding sweet ingredients
- Quinoa is a great vehicle for sweet treats too! Adding a sweetener such as sugar, honey, or maple syrup will sweeten the quinoa and make it a great base for some sweet treats.
- Mix quinoa with oats and cook with milk to make a sweet porridge that’s perfect for breakfast (with a drizzle of honey and a dash of cinnamon).
- Cook the quinoa with milk and chocolate to make a creamy chocolate dessert.
My best tips for making perfect fluffy quinoa
- There are two ways to get rid of the bitter or soapy taste from quinoa – thoroughly washing with agitation or dry roasting it on a pan to toast it. Both methods work well, and you can choose either. Washing the quinoa might be easier for beginners, since there’s a risk of burning quinoa when dry roasting it. But dry roasting quinoa can make the quinoa taste nuttier, and help keep its shape better while cooking.
- This recipe is a guide ! There is no “foolproof recipe” to cook quinoa, but there is a “foolproof technique”. That is what I share here.
- Keep an eye on your quinoa as you cook it to make sure you cook it perfectly. If there’s water in the pot during the halfway mark, then remove the lid and let some water evaporate. If the water level is BELOW the quinoa level, then you can keep the lid on for the remaining time. The goal is to have only very little water, or no water at the bottom of the pot once the quinoa is cooked , without burning it or making it soggy.
- Do not skip the steaming step . Let the quinoa sit off the stove, in the pot, and with the lid on, for about 5 minutes after cooking. This step is important to achieve that fluffy texture, and evenly cooked quinoa.
- White quinoa cooks faster than the red, black, or tri color quinoa, but it can also overcook easily and become mushy. So keep an eye out for that.
- Add spices, aromatics, and dried herbs to the quinoa to add flavor. The water can also be swapped with stock for more flavor.
Storage tips
Quinoa cooked with water and salt has a longer lifespan than quinoa cooked with stock (specifically meat-based stock).
Store cooked quinoa in an a irtight container for up to 5 days in the fridge . Avoid keeping cooked quinoa at room temperature for long periods, or re-refrigerating it multiple times.
You can also store quinoa in the freezer ! To make it easier, portion the quinoa into individual portions and freeze in individual containers OR freezer-friendly bags / packaging. This way, you can reheat only what you need.
Quinoa can be reheated in the microwave . I like to add just a little water and a microwave cover on top to allow the quinoa to steam as it reheats.
Commonly asked questions
Why did my quinoa turn out mushy?
Quinoa turns out mushy if it absorbs too much water. This usually happens when too much water is added to the quinoa, and not enough evaporated during the cooking process. White quinoa also has a higher chance of getting overcooked and turning soggy / mushy. This is because red and black quinoa has a harder outer shell and is slower to absorb water, and keeps their shape better because of that coating.
How much does 1 cup dry quinoa yield when cooked?
1 cup of dry quinoa makes about 3 ¾ cups of cooked quinoa. Or by weight, 200 g of quinoa will yield about 560 g of cooked quinoa.
What to serve with quinoa?
You can eat quinoa as a rice substitute. You can also mix it with rice to increase the fiber and nutritional profile. So it can be eaten with anything that can be served with rice (like my curry recipes ). I also love to add quinoa as an ingredient to salads. It makes the salads more nutritious and filling. For breakfasts, quinoa is delicious as part of a sweet parfait. It can also be mixed with scrambled eggs and veggies for a nutritious savory breakfast.
Recipe
How To Cook Quinoa (Stovetop Quinoa)
Ingredients
- 1 cup quinoa about 200 g (you can use white, red, black, or tricolor quinoa)
- 1 ¾ cup water 420 g water (for red / black / tricolor quinoa)
- 1 ½ cup water 360 g water (for white quinoa)
- ½ tsp salt optional
Instructions
Method 1 - Preparing quinoa
- Wash the quinoa in room temperature water, making sure to agitate the quinoa well. 1 cup quinoa
- Make sure to wash the quinoa 3 - 4 times, until the water is fairly clear and there is no foam forming when you’re washing it.
- Drain the water from the quinoa using a sieve.
Method 2 - Preparing quinoa
- Place a medium-sized skillet (or a larger one for larger batches) on medium or medium low heat. (The heat shouldn’t be so high that the quinoa can’t be heated and toasted evenly and burns too quickly. But also not so low that it takes ages for the quinoa to toast.)
- Place the quinoa on the pan and shake it so that it’s evenly spread on the bottom of the pan. Using a spatula, move the quinoa around the pan or gently shake the pan to move the quinoa around to evenly heat and toast it. 1 cup quinoa
- When the quinoa starts to turn a darker shade, then it’s toasted. Place the quinoa aside in a bowl.
Cooking quinoa
- Place the quinoa in a saucepan, along with the water and salt. Add the correct amount of water for the type of quinoa you’re cooking (as indicated in the ingredients list above). 1 cup quinoa, 1 ¾ cup water, ½ tsp salt, 1 ½ cup water
- With the lid closed, place the saucepan on the stove over medium / medium high heat to bring the water to a boil.
- Lower the heat to a simmer and remove the lid and stir the quinoa in the pot.
- Keep the lid off, and make sure the heat is lowered to maintain a simmer, and now cook the quinoa on a gentle simmer for about 4 - 5 minutes, or until the water level is just below the level of the quinoa.
- Place the lid back on the pot, and continue to cook on very low heat for another 10 - 15 minutes. (Less for white quinoa, more for other types.)
- With a fork, check to see if there’s any water at the bottom of the pot. The quinoa should be soft, and should not be sticking to the bottom of the pot, and there should be very little water (or none).
- Put the lid back on, turn off the heat, and allow the quinoa to absorb all the water and rest for about 5 minutes (this is the crucial steaming step).
- Fluff up the quinoa with a fork and set aside for later (or use immediately, as you like).
Notes
Ways to add flavor to quinoa during the cooking process
Step by step cooking method with images
Storage instructions
Nutrition
Recipe from The Flavor Bender by Dini Kodippili
How To Cook Quinoa (Stovetop Quinoa) https://www.theflavorbender.com/how-to-cook-quinoa-on-stove/
