How to Cook Quinoa
Learn how to cook perfect, fluffy quinoa every time with this easy citrus-infused recipe! Discover the ultimate 1:2 water ratio, step-by-step instructions, and pro tips for deliciously tender quinoa that’s packed with protein and flavor. Gluten-free, nutritious, and ready in just 20 minutes!
I love rice!!! I am Asian and Filipino so, my country men and myself, normally eat rice 3x a day and that is not a joke! We have it for breakfast, lunch, and dinner, not to mention as a snack (think – Bahaw – cold rice), and when you add a little sugar/sweetener (like honey) with it – yes, it becomes dessert.
While, I will forever be loyal to both brown and white rice – I have been looking for an alternative to them for variety’s sake. Also, if you’re not careful with rice – you can honestly gain a lot of pounds – and not so much because of its high carb content but because (based on my experience) anything you eat with rice – especially curry! – you tend to eat more.
It’s like sugar – you always crave for more. Because rice is such an excellent side dish that pretty much can be eaten with any main dish – yes, including noodles (we Filipinos are known to eat spaghetti with rice!) then chances are you’ll eat more.I am Asian and Filipino so, my countrymen and I normally eat rice 3x a day, and that is not a joke!

So, enter Quinoa – now my rice alternative. I will not go into the details of how much of a super-food Quinoa is or even debate whether a quinoa is a grain or a seed – you can google all this and find more information elsewhere.
All I know is that I found a healthy option for a side dish (apart from rice and potatoes), which I actually like and enjoy! It’s not as soft as rice but to me it has more of a couscous feel about it and quite nutty too, but when you cook it properly (no more funny taste) it truly absorbs the flavor of whatever sauce or dressing you add to it and that is such a big plus for me. This way, it is similar to rice, so it’s my perfect rice alternative.
Anyway, here’s how I usually cook my Quinoa. Just like how you cook rice, actually – except that I add something to it to make it taste better or at least not have a funny aftertaste. I learned this through a friend who told me how to have a better tasting Quinoa.
After she made it, I was sold to Quinoa. Now, I can experiment and add Quinoa to salads or just make it into a simple dish without any further enhancements – just like plain old rice. So next time I fancy a stew and don’t want to have rice with it – I have my Quinoa to the rescue!
A rice cooker would be so handy for this – it cooks at its own pace and turns off automatically when it’s done, so you don’t have to monitor it every minute as it cooks. But if you don’t have one it’s fine, the stove top is always a good place to cook this too!
What is Quinoa?
Quinoa is a nutrient-dense, gluten-free seed that’s often used as a grain alternative, originating from the Andean regions of South America (primarily Peru and Bolivia). Despite being technically a seed, it’s considered a “pseudocereal” that’s packed with complete protein (containing all nine essential amino acids), fiber, minerals, and antioxidants. It is:
- Native to South America
- Botanically a seed, not a grain
- Comes in white, red, black, and mixed varieties
- Naturally gluten-free
- High in protein and nutrients
- Versatile in cooking (can be used in salads, bowls, as a rice substitute)
Historically, quinoa was a staple food for the Inca civilization, who referred to it as the “mother of all grains” and considered it sacred. Today, it’s celebrated globally as a superfood and healthy dietary staple.
Ingredients for the Perfectly Cooked Quinoa Recipe
The main ingredients in this quinoa recipe are:
- Quinoa: The primary ingredient, providing protein, and nutrients, and serving as the base of the dish. You can use white, golden, red, or black quinoa or a combo.
- Water: Used to cook and soften the quinoa, creating the ideal cooking liquid ratio
- Orange Rind/Zest: Adds a citrusy flavor and aromatic element to the quinoa
- Salt (optional): Enhances the overall flavor of the quinoa, though not mandatory
Note: The ratio is 1:2 – 1 cup Quinoa to 2 cups water – just remember this when you want to increase the Quinoa to more than 1 cup. One cup of dried quinoa yields about 3 cups cooked. If you want a crunchier quinoa though – you can decrease the water by half a cup. Like my rice I like my Quinoa soft rather than crunchy but it’s a matter of preference. 🙂
Step-by-Step Instructions to Make Perfectly Cooked Quinoa
1. Rinse the Quinoa
Start by thoroughly rinsing your quinoa. This crucial step removes the natural coating called saponin, which can impart a bitter taste. Place the quinoa in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, gently rubbing the grains between your fingers.
2. Prepare the Cooking Vessel
Transfer the rinsed and drained quinoa to your rice cooker or a medium saucepan. Add 2 cups of water and the chopped orange rind or zest. If desired, add a pinch of salt for flavor.
3. Cook the Quinoa
Using a Rice Cooker:
Simply close the lid and press the cook button. The rice cooker will automatically switch to warm mode when the quinoa is done.
On the Stovetop:
- Bring the mixture to a rolling boil over medium heat.
- Once boiling, reduce the heat to the lowest setting and cover the pan.
- Simmer for 15-18 minutes, or until the liquid has been absorbed and the quinoa is tender.
- Remove from heat and let it sit, covered, for an additional 10 minutes.
4. Fluff and Serve
After cooking, remove the orange rind if used. Gently fluff the quinoa with a fork to separate the grains and serve.
Tips for Perfect Quinoa Every Time
Meal Prep: Cook a large batch and store in the refrigerator for quick and easy meals throughout the week.
Texture Preference: If you prefer a crunchier quinoa, reduce the water by 1/4 to 1/2 cup.
Flavor Variations: Experiment with different liquids like vegetable or chicken broth for added flavor.
Toasting Option: For a nuttier flavor, try toasting the rinsed quinoa in a dry pan before cooking.
Cooked quinoa is so versatile and can be used as ingredient for salads, even as a porridge or in making pilafs and as a regular side dish, much like white rice because it absorbs the flavor of whatever you put into it! Perfect!
Frequently Asked Questions (FAQs)
Can I cook quinoa in a rice cooker?
Absolutely! Many rice cookers even have a specific quinoa setting, making it a convenient one-step process.
How do I know when quinoa is done cooking?
A: Quinoa is done when it’s tender and the liquid has been absorbed. You’ll also notice that the grains have become translucent, and the germ ring (a tiny white spiral) has separated from the seed.
Can I meal prep quinoa?
Yes! Cooked quinoa stores well in the refrigerator for up to 5 days, making it perfect for meal prep.
Is quinoa healthier than rice?
A: While both have their benefits, quinoa generally has a higher protein and fiber content compared to white rice, making it a nutrient-dense alternative.
Cooking quinoa is a simple process that yields delicious and nutritious results. By following this guide and incorporating the citrusy twist, you’ll elevate your quinoa game and discover new ways to enjoy this versatile superfood. Whether you’re a seasoned quinoa enthusiast or trying it for the first time, this foolproof method will ensure perfect results every time. Happy cooking!
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How to Cook Quinoa
Ingredients
- 1 cup Quinoa Take your pick – white or golden, red, or black or a combo
- 2 cups water
- Rind/Peel of one orange chopped or if you want extra citrus flavor – grate the rind of 1 orange and just stir the orange zest in.
- 1/4 teaspoon salt optional
Instructions
Rinse the Quinoa
- Start by thoroughly rinsing your quinoa. This crucial step removes the natural coating called saponin, which can impart a bitter taste. Place the quinoa in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, gently rubbing the grains between your fingers.
Prepare the Cooking Vessel
- Transfer the rinsed and drained quinoa to your rice cooker or a medium saucepan. Add 2 cups of water and the chopped orange rind or zest. If desired, add a pinch of salt for flavor.
Cook the Quinoa
Using a Rice Cooker:
- Simply close the lid and press the cook button. The rice cooker will automatically switch to warm mode when the quinoa is done.
On the Stovetop:
- Bring the mixture to a rolling boil over medium heat.
- Once boiling, reduce the heat to the lowest setting and cover the pan
- Simmer for 15-18 minutes, or until the liquid has been absorbed and the quinoa is tender.
- Remove from heat and let it sit, covered, for an additional 10 minutes.
Fluff and Serve
- After cooking, remove the orange rind if used. Gently fluff the quinoa with a fork to separate the grains and serve.
Notes
Last updated on January 27th, 2025 at 07:51 pm
Nice… Guess what? I'm spending time here in the Philippines. My chance to taste the good homestyle food 🙂
Oh, Lea! I am so jealous! 🙂 Seriously, have a wonderful time and enjoy all the food on my behalf!
Thanks Abby this is useful post, live you we live on rice (white) and recently i have moved to brown rice. Although i have heard a lot about quinoa never tried it, this gives me confidence to cook. 🙂 thanks girl
Priya, with your enormous talent in the kitchen this would be a breeze to prepare! Hope you like Quinoa as much as we do. Thanks again for stopping by!
Where can i buy quinoa here in Metro Manila?
I am not entirely sure 'cause I am not in Manila but you can check this link – http://www.marketmanila.com/archives/where-can-i-findbuy-2nd-edition – Comment #74 – try Rustan's or Healthy Options on GB5.
I, too, love quinoa. One thing I was taught to do is to rub the grains in my hands, while rinsing. This helps to remove the saponin. And it seems to work. I love adding fresh veggies to quinoa. One of my favorite recipes is red peppers stuffed with quinoa and veggies. The recipe is on an old post on my blog…http://artfullygraced.blogspot.com/2012/09/chicken-roulades.html
Jane
What a great idea to rub the quinoa while rinsing. I would try that so I don't need to wash it for a long time though I try to move/shake the quinoa a lot when I am rinsing too. I will check out that post, Jane! Sounds wonderful to make peppers stuffed with quinoa! Thanks for stopping by!
Ok I am trying Quinoa one more time empowered by your how to post! Thanks
I love Quinoa and this time I used orange rind because I couldn't find my peeler and worked so well too. Thanks for stopping by!
Where do you buy quinoa in Manila? I know that in the US you can buy it from Trader Joe's but it's not so common in the Philippines. Thanks!
Am in the US so I don't really know. So sorry.
Try s&r! I Bought a bag last week.
Bought mine from S&R at 999. I saw 2 brands, Kirkland is one of them.
Can you substitute lemon for the orange?
That’s perfectly fine. Enjoy. 🙂