How to Cook Perfect Quinoa (2 Ways!)
Servings: 6 servings
Equipment
Ingredients
- 1 cup uncooked quinoa (any color)
- 1 ¼ - 1 ¾ cup water or veggie broth
- ¼ teaspoon salt (more or less to taste)
Instructions
Stove Top Method for Cooking Quinoa
- Rinse 1 cup quinoa in a fine mesh strainer with cool water to remove the bitter coating.
- Put the rinsed quinoa, 1 ¾ cups water, and a pinch of salt into a pot (that has a tight-fitting lid). Stir together.
- Bring the mixture up to a boil over medium-high heat. Let it boil for 2-3 minutes uncovered.
- Reduce the heat to medium low, cover, and let simmer for ~15 minutes until all the liquid is absorbed and the quinoa is tender. Use a fork to push some of the quinoa aside to check that the water is mostly absorbed. If not, cook for a few more minutes.
- Remove from the heat. Leave the lid on the pot and let the quinoa rest undisturbed for 5-10 minutes (or until ready to use), then fluff with a fork.
Instant Pot (Pressure Cooker) Quinoa
- Rinse 1 cup quinoa in a fine mesh strainer with cool water to remove the bitter coating.
- Transfer it to the Instant Pot. Add 1 ¼ cups water (or vegetable broth) and stir together.
- Add the lid and set the steam release valve to the 'steaming' position.
- Select the 'Pressure Cook/Manual' button and set to cook on high for 3 minutes. (It takes 7 minutes for the Instant Pot to come up to pressure before the cooking cycle begins).
- Once the timer goes off (when the cooking cycle is finished), allow the pressure to naturally release for 10-12 minutes. Then place a towel over the float valve and move it to 'venting' position. Carefully remove the lid once steam has fully released. Fluff with a fork and serve.
Notes
More Recipe Tips in the Post.
Quinoa Yield: 1 cup dry quinoa = 3 - 3 ½ cups cooked quinoa
Pressure Cooker method: After the cooking cycle is complete (3 minutes), I set a timer in the kitchen for 10-12 minutes so I remember to release the pressure and fluff the quinoa.
How to tell when stovetop quinoa is cooked (a few tips): When you check on the cooked quinoa, the water will be absorbed. The quinoa will have separated so you'll see little 'tails or germs' curled around the seeds when it's ready. Test a grain or two to see if you like the texture. If you prefer a slightly softer quinoa, add another splash of water and cook (covered) for another minute or two.
How to make quinoa taste good: Use vegetable broth in place of water for the liquid*. Add a garlic clove to the water. Add pinches of any seasoning you like to the water - the quinoa will soak it up as it cooks. *Note: If I use broth instead of water, I skip additional salt.
Storing Quinoa: Store cooled, leftover quinoa in the refrigerator up to a week or in the freezer several months.