How to Cook Fluffy Quinoa on the Stove

Learn all about How to Cook Quinoa on the stovetop, so it’s perfectly fluffy and delicious. This guide will teach you all about this super healthy seed, the best method for making it, and give you ideas of how you can incorporate it into your diet with some of our favorite quinoa recipes.

If you haven’t tried quinoa yet (pronounced keen-wa), you are really missing out. Quinoa has a very light, fluffy texture with a creamy consistency and a slightly nutty flavor. It’s really good and super healthy! It’s a great alternative to rice, pasta, and couscous. There are really endless ways to prepare it and include it in your favorite recipes, which is why it’s one of my pantry essentials. We especially LOVE it mixed into salads, like this Asian Quinoa Salad, Asparagus Quinoa Salad, and our new Greek Quinoa Salad. Or try it in a bowl paired with veggies. It’s even a delicious addition to our salmon sliders!

Not only is quinoa delicious and versatile, but it’s naturally gluten-free, a good source of plant-based protein, and one of the few plant foods that contain all nine essential amino acids. This article contains more information regarding the nutritional benefits of quinoa.

Some of the reasons we love quinoa

• Quick & easy to make: Quinoa resembles a grain, but it is actually a seed, so it cooks up quickly. You’ll also only need 2 ingredients to make it.
• Good for you: It is packed with plant-based protein, is high in fiber, and has a low glycemic index, so it doesn’t spike blood sugar levels. It’s also naturally wheat and gluten-free.
• Satisfying: Quinoa is hearty and filling. It’s a great addition to salads to make them more satiating, like in this beet quinoa salad.
• Great for meal prep: Prepare this on Sunday, and then use it through the week to add to salads and combine with veggies or other ingredients for sides.

Ingredients needed

To cook this base quinoa recipe, you only need two ingredients.

• Liquid: We’re using water in this basic recipe, but other options are chicken broth, veggie broth or any type of stock. You can even use milk if you’re making a breakfast quinoa recipe.
• Quinoa: There are three types of quinoa seeds – white, red, and black. The white quinoa seeds are the most common and what we’re using for this recipe. They take the least amount of time to cook, followed by red quinoa and then black quinoa. Sometimes you will even see bags of tricolor quinoa, which includes all three types.

How to cook quinoa

1. Rinse the quinoa in a fine mesh strainer under cold water for 30 seconds or until the water runs clear. Be sure to rinse until you no longer see any tiny foamy bubbles. 
2. Combine quinoa and water in a medium pot and bring to a boil.

3. Reduce the heat to a simmer, cover, and cook for 12-15 minutes or until the water has been absorbed. You will see that when the quinoa is done, it will be translucent and have a little white circle around the outside, that’s the germ.
4. Remove from the heat and let it sit, covered for 5 minutes. Fluff with a fork and enjoy.

Expert tips

• To keep quinoa from being sticky, avoid stirring it while it’s cooking.
• For the best texture, be sure to use the correct amount of water and keep the lid on the whole time it is cooking.
• Set a timer when you reduce to simmer and cover the pot, so the quinoa doesn’t get over cooked.

Frequently asked questions

Storage recommendations

Allow quinoa to cool completely before storing it in an airtight container in the fridge for up to 5 days. To freeze, cool completely and then transfer to an airtight, freezer-safe container or freezer bag. To reheat, let it thaw in the refrigerator or at room temperature before microwaving it.