Whether you’re new to eating quinoa or have just struggled to get perfect quinoa results when following package instructions, this post is for you. I will share with you my easy and fool-proof method for cooking quinoa, resulting in a light and fluffy, gluten-free, high-protein, and high-fiber dish—no more gritty or mushy texture!
How to cook quinoa the right way
Rinse the Quinoa: First, add the quinoa to a large bowl and cover with plenty of cold water. Wash it well by rubbing it with your hands until the water becomes cloudy. Washing the quinoa removes the bitterness caused by the saponin coating of the grains. Then place in a fine-mesh strainer and rinse once again under running water. Drain well. Cook the Quinoa: Add the drained quinoa to a large saucepan. Be quick to avoid softening. Then, pour in cold water and a pinch of salt. Bring to a rolling boil for exactly 3 minutes, skimming off the foam that forms on top. Reduce the heat to a simmer, cover, and cook for an additional 12 minutes. Turn off the heat and fluff the quinoa with a fork. All the water would have been absorbed, and you would have perfect quinoa, not clumpy or overcooked. It’s now ready to serve with your choice of protein (like baked chicken) or vegetables. I also love topping it with some fresh herbs like parsley. You can also store it in an airtight container in the fridge for up to 5 days, so quinoa is great for making in a big batch. It’s perfect for quick lunches, making a quinoa salad, using stir-fries, etc. If you try making fluffy quinoa at home, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
