If you have ever wondered how to cook quinoa perfectly, this is the guide that you have been looking for. Let me share a few secrets to making quinoa cook up light and fluffy with a delicious taste and texture.

❤️ Why make this recipe

If you love quinoa but hate it when it is overcooked and mushy, this recipe is for you! Quinoa is delicious when cooked correctly and can be used in place of rice or other grains in many dishes.

Fluffy quinoa is also easily turned into crunchy quinoa which makes a great topping for salads, yogurt, Buddha bowl, tacos, and more.

🗝️ The key to great-tasting quinoa

Wash the quinoa well before cooking. The outer shell of quinoa contains saponin which makes the grain taste bitter. (When you are washing it, this saponin will make the rinse water look soapy.) I like to soak the quinoa for a few minutes then wash it in a wire mesh strainer under running water until the water runs clear. Even if your package says pre-washed quinoa, it tastes best if rinsed again before cooking.

Cook the quinoa in broth. For more flavor, cook the quinoa in some vegetable broth instead of water.

Use the right amount of liquid! Most recipes that I read for quinoa call for a 2:1 ratio of water to quinoa. I find that this is way too much water. This is when you get that soggy overcooked quinoa that is mushy and not fluffy. (Your quinoa will absorb some water in the rinsing process, so this is another reason you will need less cooking liquid.) I find that 1 1/3 cups of liquid to 1 cup of quinoa is best.

🔪 Helpful tools

• Wire mesh strainer - for rinsing the quinoa.
• A medium-sized pot with a lid - for cooking the quinoa.

🥄 How to make fluffy quinoa

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Wash the quinoa

Step 1 - Place the quinoa in a fine mesh colander, then set the colander in a large bowl of cold water for about 1 minute and sake it around. Lift the colander out of the bowl and then rinse the quinoa under cold running water for about 1 minute until the water runs clear.

Cook the quinoa

Step 2 - Add the rinsed quinoa to a pot and add vegetable stock or filtered water. Turn the heat to high and bring to a boil.

Step 3 - Once it boils, cover and reduce heat to low and simmer for about 12 -15 minutes until all of the liquid is absorbed and the little ‘tail’ of the quinoa has sprouted out.

Allow it to sit and absorb all of the cooking liquid

Step 4 - Once the water is absorbed, remove it from the heat. Stir once then cover again and let it steam for 15 minutes—the quinoa will continue to absorb more water and become more fluffy.

Step 5 - Fluff with a fork and use as you would rice or other grains in recipes.

You can serve your favorite saucy meal over quinoa like red lentil curry, sweet and sour tofu, or teriyaki seitan kababs, or use it instead of rice in my vegan stuffed peppers, southwest bean salad, or even vegan rice pilaf.

🥡 Storage and reheating

Refrigerate: Cooked quinoa will keep well in the fridge for 3 - 5 days in an airtight container.

Freeze: Quinoa freezes well and can be stored in an airtight container in the freezer for up to 3 months.

Reheating: Reheat a serving of the quinoa in the microwave for about 2-3 minutes or add a few tablespoons of water to a saucepan full of quinoa and steam on low on the stovetop for a few minutes until warm.

🌟 What to serve over quinoa

• Vegan Red Curry
• Green Curry with Tofu
• Sticky Tofu
• Mexican Stir-Fry
• Vegan Beef and Broccoli
• Orange Tofu

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Fluffy quinoa recipe

5 from 2 votes

Print Recipe

Fluffy Quinoa

How to make flavorful quinoa that is light and fluffy.

Prep Time2 minutes mins

Cook Time15 minutes mins

Resting time15 minutes mins

Total Time32 minutes mins

Course: Main Course

Cuisine: American

Keyword: fluffy quinoa, how to cook quinoa, quinoa ratio

Servings: 3

Calories: 214kcal

Author: Monica Davis

Equipment

• medium-sized pot with lid
• Wire Mesh Strainer

Ingredients

• 1 cup quinoa
• 1 1/3 cups vegetable broth or water with 1/2 tsp salt

US Customary - Metric

Instructions

• Place the quinoa in a fine mesh colander, then set the colander in a large bowl of cold water for about 1 minute and sake it around. Lift the colander out of the bowl and then rinse the quinoa under cold running water for about 1 minute until the water runs clear.
• Add the rinsed quinoa to a pot and add vegetable stock or filtered water. Turn the heat to high and bring to a boil.
• Once it boils, cover and reduce heat to low and simmer for about 12 -15 minutes until all of the liquid is absorbed and the little ‘tail’ of the quinoa has sprouted out.
• Once the water is absorbed, remove it from the heat. Stir once then cover again and let it steam for 15 minutes—the quinoa will continue to absorb more water and become more fluffy.
• Fluff with a fork and use as you would rice or other grains in recipes.

Notes

*If you are making a whole (16 oz) package of quinoa, this will be 2 1/2 cups of dry quinoa.  You will need to cook this in 3 1/3 cups of broth or water.

• Be sure to cover with a tight-fitting lid, so you don't get too much evaporation while cooking.
• Allow that 15 minutes of rest time after cooking the quinoa. This is essential to absorb the excess liquid and make your quinoa fluffy.

Serving: 1cup | Calories: 214kcal | Carbohydrates: 38g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 473mg | Potassium: 319mg | Fiber: 4g | Sugar: 1g | Vitamin A: 258IU | Calcium: 27mg | Iron: 3mg

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