Get two new free healthy recipes each week. Sign Up

How To Cook Quinoa

There was a time when I thought I hated quinoa; that its chewy and almost-crunchy texture just wasn’t for me. Over the years, however, I’ve experimented to find the perfect quinoa-to-water ratio and cooking time for the foolproof method of how to cook quinoa that actually turns out soft and fluffy every single time.

If you like crunchy quinoa, this quinoa recipe is probably not for you!

How To Cook Quinoa: here's everything you need to know.

Yes, today’s how to cook quinoa recipe might not be the most interesting recipe ever posted… but it’s the base for a few other more exciting recipes I hope to post soon: breakfast quinoa, quinoa chocolate chip cookies, and quinoa pancakes.

EDIT: The Breakfast Quinoa and Quinoa Chocolate Chip Cookies are now both up on the blog!

Quinoa

This basic quinoa recipe can be eaten on its own as a simple side dish, or spice it up by stirring in a little garlic powder and oregano, tossing it into a stir fry, adding a spoonful of tahini or some tomato sauce. Let your imagination run wild.

You can even use it for my favorite Quinoa Pizza Bites!

Do you have any favorite quinoa recipes? I still have a ton more quinoa recipes that I still need to publish on the blog, so be on the lookout for more healthy quinoa recipes to be posted in the near future. Also, in your comments please feel free to leave links to your own favorite quinoa recipes if you wish.

How to cook quinoa

How To Cook Quinoa

How To Cook Quinoa

Total Time: 1h
Yield: 2 Large Servings
Print This Recipe 5/5

Ingredients

  • 1/2 cup raw quinoa (80g)
  • 1/4 tsp salt - optional
  • 1 2/3 cup water
  • optional 2 tsp oil

Instructions

How to cook quinoa: In a strainer, rinse quinoa and drain. Bring a small pot with the 1 2/3 cup water to a boil, then add the quinoa and all optional ingredients. Lower the heat to the lowest simmer, and cover. Simmer for 40 minutes, covered, then do not open the lid but turn off the heat completely. Let sit an additional 20 minutes, covered. After this time, the quinoa should be light and fluffy. If it’s still too liquidy for some reason, simply turn the heat back on and stir for a few minutes until fluffy.

NOTE: When found in nature, quinoa has a coating of bitter-tasting saponins. These occur naturally in the quinoa to prevent insects from eating the plant. Most packaged quinoa will be pre-washed; however it is always a good idea to wash the quinoa again just in case.

View Quinoa Nutrition Facts

 

Edit: How To Make Quinoa – The Quick Way!

  • 1 cup raw quinoa (160g)
  • 3/4 tsp salt
  • 2 1/2 cups water

Instructions: In a strainer, rinse quinoa well. Drain. Now combine the raw quinoa with the other ingredients and bring to a boil uncovered. When it starts to boil, cover and simmer (or cook on low if your “simmer” is too gentle like mine is) 20 minutes or until the water is absorbed and quinoa is light and fluffy.

 

Link Of The Day:


Healthy Pumpkin Recipes

5/5 (6)

Rate this recipe

Published on September 16, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

133 Comments

Leave a comment or reviewLeave a rating
  1. Trish says

    I actually make mine in a rice cooker with chicken stock, onions and green peppers. It’s so easy and such a delicious side dish. I sprinkle a little feta on top too 🙂

  2. Sarah @ Well Dined says

    I love quinoa! I am trying to cut down on grains and convert what grains I do eat to powerhouse ones like quinoa (which, like amaranth, isn’t even a true grain). I had to buy a super fine mesh strainer specifically for rinsing it because the seeds are so small!
    Here are a few of my favorite recipes:
    http://welldined.com/2013/07/mexican-style-quinoa-salad.html
    http://welldined.com/2013/05/grilled-halloumi-quinoa-salad.html
    http://welldined.com/2013/01/quinoa-with-butternut-squash-and-broccolini.html
    http://welldined.com/2012/11/quinoa-salad-with-roasted-sweet-potato-kale-apple-and-red-onion.html
    Enjoy!

  3. Cindy says

    We’ve been eating quinoa on & off for 5-7 years now. I have a quinoa pancake recipe I use 1-2 times per month, and a few weeks ago I made a quinoa & oat flour blueberry muffin recipe. I cook my quinoa in our rice cooker now.

  4. Teresa says

    Thanks for posting. I have heard so many good things about Quinoa but have not been happy with the texture so far. I will give this a try and look forward to your future recipes.

  5. [email protected] says

    Katie,
    I have always cooked quinoa in the traditional, 2 to 1 ratio of water to dry quinoa, and never thought to add an extra bit of water. Great idea! My family likes it fluffy, but they might like it better, moister, so I’m trying your way, today! Our daughter turned vegetarian almost 1 year ago, and that has me always looking for more healthy protein recipes, so I am looking forward to yours! Thank you!

  6. Rebecca says

    I love Almond-Quinoa muffins from ‘Veganomicon’ by Isa Moskowitz and Terry Romero. Most of the time I end up cooking quinoa as a sort of rice substitute. When I have time to go all out, I like to dry toast the kernels in the bottom of the pan, then add vegetable stock and cook. Add some carmalized onions and grilled veggies and it sure is delicious! I will definitely try using a little extra liquid and see if I too enjoy the more fluffy texture! Thanks for all the great posts!

  7. Chris at Hye Thyme Cafe says

    I like experimenting with quinoa when I get a chance. I’ve been playing around with a “rice” pudding and some other things. I usually just serve it like rice under veggies, etc., but two of my favorites uses are …

    Quinoa Eetch (Red Tabouli)
    http://hyethymecafe.blogspot.com/2010/11/quinoa-eetch-red-tabouli-mock-kheyma.html

    Pretty in Pink Quinoa Salad
    http://hyethymecafe.blogspot.com/2013/06/pretty-in-pink-quinoa-salad.html

  8. Tammela says

    I do like quinoa; I don’t buy it too often but always enjoy it when I do. My favorite way to use it — and other grains — is by making the grain the base for a salad.

  9. Elizabeth B says

    I love quinoa… but I like it prepared some ways much better than others. My favorite are the sweet recipes, like with raisins & cinnamon cereal or quinoa pancakes, but I also like a Mexican flavored recipe with beans & salsa… I’m looking forward to your future recipes. =)

    • Renata says

      @ Rebecca – I don’t know if you will see this, but thank you for sharing this tip. This is exactly what I was looking for. I can take this with me to work on days I haven’t had time to pack a good lunch. And if I used sprouted quinoa, I won’t even have to rinse it.

    • Alli says

      The reason you are supposed to rinse it is because it had a soap-like residue (saponins) on the outside of it. Try saving the water after you rinse it–it’s fascinating! You can put it in a container, shake it, and see the suds start to build up.

    • mk says

      You should rinse the quinoa first because the outside is layered with an unhealthy substance that prevents absorption of the great nutrients you want to get from eating the quinoa in the first place! it’s also not good to ingest it in general, so you want to always rinse that off first.

  10. Jane says

    I do like it, my favorite is with Moroccan chickpea stew. I used to serve it with cous cous but switched to quinoa to make it even more healthy. I also use vegetable broth instead of water to make it a little more flavorful.

  11. Lady Jennie says

    When I lived in Asia, I learned to swirl the grain in the pot (in that case rice, but I use it for all grains) and use my fingers to swish it through the water, then slowly tip the pot and pour the excess water out. Then I repeat the rinse. The grains that float on the surface of the water are no good and they get tossed when you pour the water out.

    For quinoa, I often make it as I do brown rice – measure and wash the quinoa in a separate bowl, then fry minced garlic and/or onion in olive oil before adding the grain. I add some bouillon and stir fry it until all the water is absorbed. Then I add basil and the measure of water (I do 3 cups to one, but 2 1/2 is good enough), and finish cooking it as you do.

  12. OilLadyLaura says

    My biggest problem with cooking quinoa is rinsing it! I use a mesh strainer, and some always gets stuck in the rim of the strainer when I dump it out. I try and try to get it all out, but then some gets left in, dries, and falls out next time I pull out the strainer. Not world-ending problem by any means, but annoying!

  13. Lisa says

    If I will be making a sauce to go with it, I use the same recipe you do EXCEPT, I only simmer until the water is just below the quinoa and then shut it off and let it sit (covered) for about 5 min to allow it to just absorb the last of the water. I cook rice thius way ‘as well. If I am cooking it to go with something that has no sauce, I will use veggie stock instead of water.
    My favorite recipe is a much changed version of a Thai quinoa – cook quinoa with 1/2 veggie stock and 1/2 coconut milk instead of water. Saute green onions, garlic, tofu and green peas. Add some ginger, shoyu (or soy sauce) and lime juice at the end. Mix saute and quinoa together.
    Can’t wait for your quinoa cookie recipe!!

  14. Lisa says

    I love quinoa. Between that and oats, it’s hard to choose which one is my favorite of the two!
    I have this quinoa vegan mac and cheese that I adore. It’s pretty much a weekly staple over here.

  15. Laura says

    I love me some keen-wah. It’s like rice’s sophisticated older brother. It cooks quickly, has tons of protein and iron. But ditto on the “Make Sure to Rinse”. I have TOTALLY ruined dishes by not rinsing my quinoa. One main dish quinoa recipe I like is simple … involves sauteing some chickpeas and garlic in olive oil, pouring over the cooked quinoa along with the juice of one lemon and a generous amount of parsley. So good. If you are ever in Chicago or Washington DC, check out The Protein Bar – they are a quick serve restaurant that uses quinoa as the base for their meal bowls. Love.

  16. Carrie says

    I cannot wait for your quinoa recipes. I do make it often as a side dish and my four young kids have grown to like it. Ny six year old son has Type I diabetes AND celiac so to find lower-carb, high-protein and gluten-free options can be tough. I’ve been wanting to try some breakfast quinoa and I know your recipes are always the best! I look forward to it, especially as fall arrives. Pumpkin or apple/cinnamon breakfast quinoa? Yes, please!

  17. trajayjay says

    I used to eat quinoa to get more grain diversity into my diet. And also for the protein. I thought it tasted to boring, and it was a lot more expensive than rice and pearled barley, which are chewy good. I thought quinoa tasted to grainy.

  18. Shanna says

    Thank you for posting this. I have a whole bag of raw quinoa and no clue what to do with it. But my question is, do you just eat it plain like that?? How do you season it? Eating it plain, I imagine, is like eating white rice?! Do you like to season yours any particular way?

  19. Hannah says

    I absolutely adore Quinoa. It was one of the ‘new’ food I discovered when I went vegan 4 years ago and I think it’s still my favourite! I tend to use it as an alternative to pasta and eat it with creamy mushroom & spinach sauce… sounds weird but I love it!

  20. Deanna says

    LOVE quinoa! I often use it in place of rice.
    There’s a little cafe near me that makes vegan quinoa muffins that are so delicious! (hint, hint)
    I am very excited to see what you share.

    Thank you!

  21. YoungMild&Free says

    When I first started making quinoa, I didn’t know you had to rinse it first before you start cooking it. I’m glad I figured that one out eventually!

    xx
    youngmildandfree.wordpress.com

  22. Carrie says

    InStyle magazine published a recipe last year that I LOVE. I’ve made it for French, American, Finnish, and Czech friends. They all LOVED it too, and without fail, someone asks for the recipe. I substitute the much easier to find edamame for the fava beans. The ingredients together seem bizarre – lemon, radishes, edamame, avocado, cumin, basil – but they go together so surprisingly well. I have it in my write-in cookbook, but a quick web search had it posted on this blog: http://foodielawyer.com/2012/03/quinoa-avocado-edamame-salad/

  23. Emily says

    After I’ve thoroughly rinsed it, I like to fry dry Quinoa for 10 minutes before cooking as normal. It brings out a lovely nutty flavor and makes the kitchen smell wonderful.

  24. Bryan says

    I like to add pre- cooked Quiona to my almost fully cooked Oatmeal along with some Nuts and Dark Chocolate Syrup for a Chooclatey Breakfast that is good for you!!!
    Keep up the good work on the blog!

  25. Tayler says

    I must say, i am looking forward when you bring forth into the world……. chocolate covered quinoa! Or if you were to create a quinoa cheesecake breakfast bowl with a carmeal sauce! Ihop and any breakfast food should start running! 🙂

  26. Joy says

    I like to make summer salads with quinoa-cook it, toss with a lemon-vinaigrette and some beets, onions, goat cheese and stuff. I will make that on Sunday and have it during the week for lunch or as a side dish! It’s one of my favorites

  27. Kimberly says

    I love quinoa! I cook it with black beans, a can of tomatoes and taco seasoning in the crock pot. Serve with avocado and salsa, maybe in a tortilla if you want. Mmmmm, so good.

  28. Bobbi says

    I LOVE LOVE Quinoa. In burgers, chili, pancakes, breakfast bakes, pudding, cookies, everything! I also love it very fluffy, if you’ve never tried toasted quinoa you should! Rinse it and let it dry then toast it in a dry pot for about five minutes or until you smell a nutty smell. So yummy. I also love cooking it with olive oil, coconut oil, earth balance and chopped veggies!

  29. Anna says

    I actually don’t rinse them, I’ve never had trouble with packaged quinoa getting bitter. Instead I put the quinoa dry into the sauce pan and toast it until it smells nutty, then add a teaspoon of olive oil or coconut butter and fry it for a quick second before adding the water (and salt and spices if I’m adding them.) Then bring to boil reduce to simmer and cook until fluffy and the little circles separate from the bulk. It’s fluffy and light with rich nutty flavors at the end.

  30. Susan says

    I do like quinoa and have two recipes that I make with some regularity. The first is Turkey Quinoa Meatloaf (http://allrecipes.com/recipe/turkey-and-quinoa-meatloaf/detail.aspx). The other is a healthy quinoa & Greek yogurt pancake recipe (http://www.cookingclassy.com/2013/03/quinoa-whole-wheat-greek-yogurt-pancakes-the-healthiest-pancakes-ive-ever-made/) For this one I do add a couple of scoops of vanilla protein powder to get the protein level to where I want it. I will look forward to seeing your quinoa recipes.

  31. Jessica says

    You are a lifesaver! My fiance hates quinoa because it’s too hard and crunchy. I can stomach it, but it’s not my favorite. This recipe is the best! We can start our healthy-eating journey off right. Thank you! 🙂

  32. Brianna Riley says

    I love to cook quinoa in sweetened almond milk. Once cooked and fluffy, I add lemon zest of one lemon and frozen blueberries which thaw in the heat of it all. It’s a great breakfast or snack that I’ll go to throughout the week. So excited to see what else you post using quinoa– Thanks!

  33. Catherine @ Chocolate & Vegetables says

    I love quinoa–we eat it several times a week! I like to let it soak overnight so it can sprout a little before cooking–supposedly it makes the nutrients more accessible to your body. Also, while this probably wouldn’t work so well for dessert recipes, I like to cook mine in vegetable broth rather than water for extra flavor.

  34. Julia says

    I’ve only ever tried making Quinoa once before and I reeeeally really didn’t like it – of course, I knew it was probably my own fault for not making it properly, but I’ve just never tried again since then. ^^ Now I’m inclined to try again, because whenever you tell me how to cook or bake something, it ends up working out perfectly and deliciously. 😀
    So, yeah, thanks! 🙂

  35. Avalon says

    I made up a really great recipe. I don’t remember exactly everything that I put in it, but here is the basics:
    Stuffed Large Tomatoes.

    I soaked some tvp in some veggie broth and a dash of hickory smoke. Let sit, until the quinoa is down and you are adding everything into it…Cook the quinoa, then core out the tomatoes. Chop up the insides and save the tom juices. Saute onions, garlic, carrots, kale in ‘butter’ and white wine. I added a touch of sugar to the onions to caramelize them, before adding the other ingredients.
    To the cooked quinoa add the diced up tomatoes and the juices, as well as the sauteed garlic, onions, carrots, kale, and tvp. I then added a touch more white wine and simmered it for about ten minutes. Spices: I added Italian Seasoning, Garlic Powder (I love garlic), a tbls of olive oil, Paprika, nutritional yeast, and bragg’s liquid aminos to taste.
    Next stuff the tomatoes. On top I put just nutritional yeast, but an uncheese sauce would work too. I baked on 350 for about 15 minutes or so. Just enough to let the flavors sink in and a slight crispy top.

  36. kristyn says

    Just a little info from a person with a Botany degree- quinoa is not technically a grain, but a seed. It has a much higher protein content than true grain crops as well as a much different nutrient composition. It is a common misconception of those on grain-free diets that they cannot eat quinoa, and that is largely in part due to misinformation.

    I could go on…but I won’t. Just wanted to share that tidbit!

  37. Dee says

    Best ever? Quinoa Creme brûlée !!!
    Made with red quinoa!!!
    Amazing. . . Still haven’t found the right recipe to match their custardy goodness!!

  38. Susan says

    My daughter and I are low carb eating and she came up with this yummy Pumpkin Pie Quinoa breakfast bowl:
    1/2 cup cooked quinoa
    1/4 cup canned pumpkin
    2 tbsp coconut milk
    1 packet NuNaturals or Truvia sweetener
    pumpkin pie spice (or cinnamon, ginger and cloves) to taste
    (go a little heavy – quinoa takes a lot a flavor without giving much back)
    Place them all in a bowl; stir; microwave for 30-60 seconds until hot. Serves 1.
    I haven’t posted the recipe yet so you’re the first to see it!

  39. Ginger says

    Love your website and especially the healthy meal recipes. The Cauliflower Alfredo is divinely inspired and along with your bread-free stuffing is a staple at my house. Keep up the great work!

    However, I gotta comment about this quinoa cooking ‘recipe.’ I used to cook my quinoa like this, or try anyway, and all I got was a soupy mess. I was about ready to give up on quinoa when I came across a recipe, which uses much less water. To one cup quinoa use 1 1/2 cups water and gently simmer for 45 minutes. Light and fluffy each time. So not sure what happened before other than I was using too much water, about what your recipe recommends. To each their own, and it looks as if this works for you. I don’t know what I was doing wrong but this method with more than double the water to quinoa never turned out right for me.

    Thanks for all your great recipes and inspiration!

  40. Cristina says

    I made made it once with broth Instead of water and added onions, corn, black beans, and cilantro. My husband devoured it an all the guys at the shop we’re asking what it was because it smelled so good.

  41. [email protected] says

    As a cancer health educator and nutritionist, I heartily recommend quinoa – loads of nutrients, protein and Omega 3 fatty acids. Brilliant stuff. I cook using less water, 10 minutes simmering and five minutes sitting with the lid on. Always perfect! If you forget to rinse before cooking, you can rescue it by rinsing in running water and briefly reheating. Great hot or cold, even as porridge! Here’s a recent-ish quinoa recipe of mine: http://kelliesfoodtoglow.com/2013/06/07/quinoa-bowl-with-citrus-avocado-and-edamame/ *and* http://kelliesfoodtoglow.com/2012/08/17/tomato-and-skillet-corn-quinoa-salad/. I’m working on a quinoa crusted pie this week. I look forward to some quinoa recipes with the Katie touch!

    • Ruz says

      Hi Kellie, can you please tell me if I can use the raw, ground quinoa (NOT cooked) in porridge? As a Nutritionist, you are the best person to ask Thanks heaps. Ruz

      • [email protected] says

        Hi Ruz, completely raw isn’t a great idea, but sprouted is fine for most people if you get organic and it has had the hull removed. I don’t want to ‘contaminate’ Katie’s site with a link, but a good how-to can be found on healthyeating.sfgate,com. You might need to search around but good instructions are there. I do this sometimes and it is really tasty. Some healthy experts do recommend completely cooking it, esp. if you have a lowered immune function.

  42. Corina says

    I love quinoa! A while ago I had to start a gluten free diet, and we started making quinoa pancakes,putting it in soup,all sorts of things!

  43. Cindy says

    I am a quinoa fan. My favorite way to cook it is a variation of something I read in The Engine 2 Diet (where it was used for rice). It’s very simple, too — I replace 1 Tablespoon per cup of water I’m supposed to use with 1 Tbsp Bragg’s. It is great!

  44. Bruce says

    Doesn’t anyone sprout quinoa? You know what sprouting does for seeds and grain, right? Soak it for an hour or so and let it sprout for a day. Cooks up even fluffier. And nutritinally..well…you know.

  45. Jeanne says

    I love quinoa…… When it’s still hot I add Parmesan cheese, then cool it and make a salad,, and add my homemade dressing. The best, crunchy veggies, cheese and dressing then whole grain croutons, can’t beat it. Jeanne.

  46. Jona says

    Trying quinoa for the first time. Thanks for the recipe! Is it okay to make a big batch and reheat in the microwave each day? What’s your favorite way to eat it, sweet or savory?

  47. Elias says

    Well, I’m peruvian and so proud of hearing good things about quinoa in other countries. I never had a good taste for quinoa before but now I do. So much time living in a country like Peru where quinoa is harvested and still see people of my own country that reject quinoa beacuse they think it’s like ugh. Anyway, I’ll try to get quinoa to other countries with a business I’m planning to run. Greetings everybody

  48. Amy Perry says

    I don’t know what planet you are from, but I have tried cooking quinoa twice using your recipe and both times, it’s come out looking (and tasting) like plaster of paris. The first time, the water never got absorbed. The second time, I used a different size burner (one that is larger) and cut down on the water (to 2 cups) and it still came out like soup.
    I am a great cook, I cook rice (white and brown) all the time, but this sucks. What gives????

    • Sarah Pierce says

      Wow there is really no need to hurl insults at Katie because you did something wrong to a perfectly good recipe. I’ve made quinoa this way about a hundred times and can attest to the recipe being perfectly okay. So what gives? I’m sorry to say, you do!

  49. nancy says

    Do you know if you can make quinoa in a rice maker?
    Also do you have a good bread recipe, like one you can use for sandwiches?

  50. Jim Scott says

    Yep, I cooked up Quinoa in a slightly different way than what usually would.

    I made a large batch of Clam Chowder for New Years, and I was looking to add an additional protein source, so I put cooked up some Quinoa. [a little too much actually — but, ah well, I just made up more soup portion]

    I Cooked up the Chowder, and then added these extra ingredients:

    Thinly Sliced Radishes – 4 or 5 can fill a lot
    Thinly Sliced Baby Carrots – 5 or 6
    Chopped Green Onions – 4 or 5 strands
    Slice into 4ths, and then into 8ths Spinach Leaves – 10 to 15
    Small Chopped Green Bell Pepper – 1 half
    Thinly Sliced Mini Red Sweet Peppers – 3
    Thinly Sliced Mini Orange Sweet Peppers – 3
    Thinly Sliced Mini Yellow Sweet Peppers – 3
    Diced Fresh Garlic Clove – 2 quartered pieces

    I Stirred them into the Soup portion on medium low heat, then covered, while I waited for the Quinoa to finish cooking (45 mins)

    I then cooked up some Free Range Grown Turkey sausage [2 – each about the size of a bratwurst]. {note: I peeled the skin off of the sausage before I cooked them}

    I chopped them into small soup sized bits, and added it to the Chowder.

    Then the Quinoa was ready, I strained any left over moisture (there was hardly any), and stirred it into the Mix.

    Then, to top it off, I sliced up an Avocado.

    I ate one Bowl this way, and a second that I added a teaspoon of Spirulina Powder to.


    If this looks good to you, try it out and lemme know what you think.

  51. Kelly says

    I’ve never cooked quinoa before with the exception of a boxed meal once. Is it generally cooked with 1 part quinoa to 2-1/2 parts water? I want to use it for a “No-Peek Chicken” recipe instead of rice. Can I substitute it for rice in most anything/everything? Looking forward to learning more!

  52. Amber says

    I just chuck equal parts quinoa and water into a rice steamer and steam it for 35 minutes. It comes out perfect every time.

  53. Donna K. says

    I try cooking it ratio 2 water :1quinoa and it comes out too mushy. What am I doing wrong? Same thing: bring to boil, simmer on low 20 minutes. …….. mush. Ugh!

    • GustavMahler says

      First of all cooking in a microwave is not a good idea.
      Second, years of comments just appeared, there were 4 when I posted.
      Third, I am a novice cook with this kind of stuff, I cook best with olive oil.

      I used 1 cup quinoa and 2.5 cups of water, small coffee cup. I washed it for 4 minutes. I dumped it in the water and then turned the heat on Uncovered!! Then when it boiled I put the top on and left it on the lowest heat I can do with gas. That’s what I think simmer means. Then after 17 minutes, it was fluffy and light and no water. I think the problem is what does simmer mean.

  54. GustavMahler says

    I just cooked my first batch. I’m a guy so I didn’t have a cup measurement. I just used a small coffee cup. Just 2 minutes ago I took the top off and it was fluffy and no water. 17 minutes was perfect. I used garlic salt that I grind. My cute mom left and note on what she gave me and it said ‘wash’ 3 times. What’s odd is the pot she gave me with a top I realized what she used when we were young almost 50 years ago. That’s just the strangest feeling to have that old of a memory. I remember clearly the tops bouncing as something was boiling. I could go on but I had some kind of quinoa ‘experience’. Thanks so much!

  55. David says

    SunOrganic Farm sells pre-rinsed Organic Quinoa delivered to your door. For those with sensitivities it is recommended that it be rinsed again. Try it…www.SunOrganic.com

  56. Sucie49 says

    I like to cook Quinoa with homemade chicken stock instead of water. I take a roasted chicken and cook it to make my stock. Needs no other ingredients.

  57. Anna says

    I just tried your way of cooking quinoa and I loved it! only thing I did was add a tiny bit of olive oil to the water. I had never really tried quinoa but I’m so glad I did. Thanks Katie!

  58. Brittany says

    Thank you Katie, for letting us all know how to make this new grain. I know it is good for you, but I had given up trying to make it. You convinced me to try again, and I ma glad I did.

    5/5

    5/5

  59. Bailey says

    Thanks Katie for telling all of us how to cook this. I know it’s good for you, but I had stayed away from trying it. Your post convinced me it was time to give it a try, and i was not disappointed.

    5/5

    5/5

  60. Misty Willard says

    Can you share your original quinoa recipe? That was my go to for making quinoa in 20 minutes, even referred a ton of friends to your page because it was the best quinoa instructions. It’s been replaced by one that takes much longer. I’m sure it’s tasty too but I don’t have an hour to make quinoa. 🙁
    Thank you!

  61. Kayla says

    Seriously, thank you for this. I was among those that really didn’t like the texture of quinoa, and now I eat it all the time thanks to your recipe. Also, I have yet to bake something on your site that didn’t turn out awesome. Thank you for all you do!!

    5/5

    5/5

  62. file online says

    May I simply say what a relief to discover someone that actually knows what they are discussing online.
    You certainly realize how to bring a problem
    to light and make it important. A lot more people really need to read this
    and understand this side of your story. I was surprised
    you’re not more popular because you most certainly possess
    the gift.

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes