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Home » Recipes » Dinner » Sides » How to Cook Fluffy Quinoa on the Stove

Jan 2, 2019(updated May 9, 2023)

How to Cook Fluffy Quinoa on the Stove

5 from 30 votes
By Dani Spies
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This post may contain affiliate links.

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.

Fluffy quinoa in a bowl.

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.
Quinoa and water in separate measuring cups.

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.
Rinsing quinoa in mesh strainer.
Rinse quinoa in a fine mesh strainer under cold water for 30 seconds.
Quinoa in a pot with water.
Combine 1 part quinoa with 2 parts water in a small saucepan.
  1. 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.
  2. Remove from the heat and let it sit, covered for 5 minutes. Fluff with a fork and enjoy.
Quinoa cooking in a pot.
Bring quinoa to a boil and then reduce to a simmer and cook for 15 minutes or until the water has absorbed.
Fluffing quinoa with a fork.
Fluff your quinoa 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

What is the ratio of water to quinoa?

The basic ratio is 1 cup quinoa to 2 cups liquid. You can use water, like in this simple recipe, or you can use any kind of broth.

How long does it take to cook quinoa?

Typically, quinoa is done cooking after about 15 minutes. You will know that it is done when the water is absorbed and it looks translucent and has a little white circle around the outside, that’s the germ.

What happens if you dont rinse quinoa?

Quinoa is naturally coated in a bitter-tasting substance called saponin. It’s really necessary to rinse this off because if you don’t, the quinoa and any recipe you’re making with it will taste bad.

how to cook quinoa fluffed in a bowl.

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.

Fluffy quinoa in a bowl.
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5 from 30 votes

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. 
Course: DINNER, sides
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Author: Dani Spies
Prep Time2 minutes mins
Cook Time10 minutes mins
Total Time12 minutes mins
Servings: 3 cups
Calories: 209kcal

Ingredients

  • 1 cup dry quinoa
  • 2 cups cold water

Instructions

  • 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.
    Rinsing quinoa in mesh strainer.
  • Combine quinoa and water in a medium pot and bring to a boil.
    Quinoa cooking in a pot with water.
  • 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.
    Quinoa cooking with water in a saucepan.
  • Remove from the heat and let it sit, covered for 5 minutes. Fluff with a fork and enjoy.
    Fluffing quinoa with a fork.

Notes

Allow to cool completely before storing 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.

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 36g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 319mg | Fiber: 4g | Vitamin A: 8IU | Calcium: 27mg | Iron: 3mg

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Dairy Free, Gluten Free, How-To, Ingredient 101, Recipes, Sides, Vegan, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

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Reader Interactions

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    Comments

  1. Kathy says

    February 4, 2008 at 5:08 am

    5 stars
    I did a month of quinoa on my blog last month and my favorite use for it was to throw a handful of it into brothy soups…even chili…to give them a little added texture, thickening, and nutrition. I also had a Black Bean and Quinoa salad with a Mexican flair that was really good. I’ll look forward to your posts for even more ways to use it. Thanks,

    Reply
  2. Dani says

    February 4, 2008 at 6:05 am

    5 stars
    Kathy – Very cool…I’m gonna hop over to your site right now!!

    Reply
  3. Maya says

    February 4, 2008 at 1:26 pm

    5 stars
    I like to mix quinoa in when I make rice, because my family doesn’t even try things like quinoa and cous cous, because they’re afraid it will taste too “wheaty”. After I started mixing it in, they realized it tastes fine, and is super good for them.

    Reply
  4. Dani says

    February 4, 2008 at 4:36 pm

    5 stars
    Maya – Great tip! I agree that “easing” people in to unfamiliar ingredients is the way to go… it’s all about the baby steps:)!

    Reply
  5. Kevin says

    February 4, 2008 at 5:44 pm

    5 stars
    Great video! It was pretty informative. I have really been enjoying quinoa lately.

    Reply
  6. Amy says

    February 6, 2008 at 12:04 am

    5 stars
    I love to make cold salads with quinoa. One of my favorites is a mexican salad mixed with quinoa, all kinds of great veggies, and a spicy dressing.

    Reply
  7. Jennifer Santana says

    February 6, 2008 at 11:34 am

    5 stars
    I have been incorporating barley into my rice dishes, but think I’ll try Quinoa too.

    Reply
  8. Jason says

    February 6, 2008 at 1:43 pm

    5 stars
    My favorite way to use quinoa right now is as a gluten free replacement for bulgar in tabouleh. I also love your recipe for Spring in’ Quinoa. I’ve made it many times.

    Reply
  9. Dani says

    February 6, 2008 at 2:03 pm

    5 stars
    Kevin – Thanks!

    Amy – That sounds deeelicous!!

    Jennifer – Oh..I LOVE barley!! Totally different texture then Quinoa though, barley is much heartier! Have you ever tried barley with peas and walnuts…it is a texture explosion!!

    Jason – I have done that before too…it is SO good! I think I’ll have to post that recipe this month. Thanks for stopping by:)!

    Reply
  10. Kaman says

    February 6, 2008 at 3:08 pm

    5 stars
    Dani, thanks for introducing me to Quinoa! I was inspired by your recipes and created my own dish. 🙂

    Reply
  11. Dani says

    February 6, 2008 at 3:35 pm

    5 stars
    Kaman – You’re welcome!!

    Reply
  12. sheddingpounds says

    February 25, 2008 at 7:50 am

    5 stars
    I’m giving this a try tonight with dinner, I can’t wait to taste Quinoa for the first time. Considering it’s nutritional punch I hope I like it! Plus that was a very informative video, thanks.

    Reply
  13. Dani says

    February 25, 2008 at 9:50 am

    5 stars
    Sheddingpounds – Can’t wait to hear what you think of it!

    Reply
  14. Krista says

    March 2, 2008 at 9:23 am

    5 stars
    Is there any difference between the varieties other than colour?

    Thanks so much for all the nutritional information – I was so excited to learn that Quinoa is a complete protein on top of all the other nutrients it provides.

    Reply
  15. Dani says

    March 2, 2008 at 9:55 pm

    5 stars
    Krista – Nope! The red is simply an “heirloom” variety. Taste, texture, and nutritional value are all the same!

    Reply
  16. Dave says

    March 3, 2008 at 12:17 pm

    5 stars
    There is a great vegan restaurant here in Fort Worth that uses quinoa in everything. My favorite is as a filler for a mega borrito filled with quinoa, black beans, cilantro, onions, tomatoes, and jalapeños wrapped in a whole wheat tortilla….YUM. Great video and suggestions! Love you!

    Reply
  17. Helen says

    January 10, 2009 at 7:39 am

    5 stars
    I’m new to Quinoa but after seeing these recipies I’m anxious to try it! I think I’m going to start with a Quinoa breakfast and work my way through your recipies. Thanks for sharing these with us. I’m impressed with the nutritional value and am excited to trying something that tastes good and is actually good for me!!

    Reply
  18. danie says

    May 6, 2009 at 6:03 am

    5 stars
    We mixed some prepared quinoa with a Mexican corn blend (frozen), added salsa and put that mixture on a heated tortilla sprinkled with cheese… our quinoa quesadilla.

    Reply
  19. Molly says

    June 20, 2009 at 9:37 pm

    5 stars
    I always do quinoa simple: mix it with a little soy sauce. It’s great.

    Reply
  20. Andrea says

    June 28, 2009 at 3:47 pm

    5 stars
    Dani
    I am so glad I found your site!! I just made quinoa for the very first time and so far have thrown three things in it for three different tastes. I think I finally found a food I love that will love me back.
    THANK YOU!

    Reply
  21. Scoochy says

    February 6, 2010 at 4:50 pm

    5 stars
    My favourite way to eat Quinoa is warm with a little stevia, cinnamon, blueberries and pecans – best breakfast ever!

    Reply
  22. Veronica says

    November 2, 2013 at 5:35 pm

    5 stars
    After making the Quinoa and storing it in a container as a go to, how long does it usually last in the refrigerator? I would like to replace my morning oatmeal with Quinoa since I bought so much of it thanks to Costco!

    Reply
    • Dani says

      November 4, 2013 at 8:46 am

      5 stars
      Once cooked it should last about a week in the fridge.

      Reply
  23. Paul says

    April 2, 2014 at 8:28 pm

    5 stars
    Dani,

    Ann Gentry from “Naturally Delicious” on Veria TV recommends bring the water to a boil first before adding small grains like quinoa and amaranth. I am not sure what her basis is. Do you think it makes a difference?

    Paul

    Reply
    • Dani says

      April 2, 2014 at 9:21 pm

      5 stars
      Paul – I’m not sure why she suggests that – at the end of the day, I’m sure both will yield deliciously cooked quinoa!

      Reply
  24. WenDee Riffe says

    April 2, 2014 at 10:27 pm

    5 stars
    Dani–I have tried quinoa several different times and find that it really plays havoc with my stomach?!? Does your system ever adjust to that or do u have any suggestions?? Thanks–

    Reply
    • Dani says

      April 3, 2014 at 11:28 am

      5 stars
      Wendee – I’ve never had issues with quinoa myself so I don’t have any personal advice – but I have heard that sprouting grains can hep with this. With that being said, I don’t know a lot about it, but it might be worth a google:)

      Reply
  25. Jaya says

    April 3, 2014 at 10:27 am

    5 stars
    Dani, I’ve recently been experimenting more with soaking and sprouting, and I have to say that quinoa is awesome sprouted and also delicious if you soak and/or toast it before cooking. I sometimes throw a handful into eggs or stuff some into omelets! I’ve also been making these awesome bars lately
    https://glutenfreehope.blogspot.ca/2012/06/quinoa-protein-bars.html
    but reserving half of the recipe (before adding liquid), freezing it and grabbing those containers as breakfast quinoa bowls to-go! As usual, a great 101 🙂

    Reply
    • Dani says

      April 3, 2014 at 11:31 am

      5 stars
      Thanks for sharing the recipe link Jaya – I LOVE stuff like this and will be sure to try them. As for sprouting, I haven’y ventured into that world yet, but its on my radar. Do you sprout for nutritional reasons or for culinary reasons (i.e. flavor/texture)? sending you lots of love!

      Reply
  26. WenDee Riffe says

    April 3, 2014 at 12:44 pm

    5 stars
    Thanks very much–never heard of the sprouting of grains?! I will check into it!! Have a great weekend??

    Reply

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