How to Cook Quinoa (Stovetop, Rice Cooker, Instant Pot, Microwave) by a Registered Dietitian and Certified Chef. Make perfectly fluffy quinoa every time using my foolproof methods and never eat mushy quinoa again! Plus, find easy and healthy quinoa recipes sprinkled throughout.
Quinoa is a protein-rich, high-fiber seed. It contains all nine essential amino acids, making it a complete protein. Plus, it's naturally gluten-free, and cooks in just 15 minutes.
Its fluffy texture and mild nutty flavor make it truly versatile. Add quinoa to salads, veggie bowls, and grain bowls. Or make my easy 15-minute Lemon Quinoa Salad for a healthy side dish. (See 'How to Season Quinoa'.)
This complete guide for How to Cook Quinoa was inspired by my Warm Quinoa Salad with Crispy Sweet Potatoes on this site, as well as this oil-free High-Protein Quinoa and Lentils recipe.
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👩🏼🌾 Ingredients
- Dry quinoa (white, red, or tri-color quinoa)
- Vegetable broth (optional) or water
- Drizzle of olive oil (optional)
- Salt to taste
See the recipe card for quantities.
📖 How to Cook Quinoa
Step 1. Transfer 1 cup of dry quinoa to a fine mesh strainer and rinse under running water for at least 30 seconds or until the water runs clear. Drain.
Stovetop method: Combine the rinsed 1 cup quinoa, 1 ¾ cups water, and ¼ teaspoon salt in a medium saucepan. Bring the liquid to a gentle boil over medium-high heat. Reduce the heat to a simmer and cover the saucepan with a tight-fitting lid.
Cook for 7 minutes. Remove the lid briefly and stir. Cover and cook for 7 minutes more. Remove from the heat. Set aside for 5 minutes. Fluff with a fork.
Try this high-protein recipe for Tofu Steaks and Quinoa Casserole.
🍚 Rice Cooker or Instant Pot Methods
Rice cooker: Add the rinsed 1 cup quinoa, 1 cup plus 2 tablespoons water, and salt to the rice cooker. Add a drizzle of oil if the inner pot is not nonstick.
Cook using the white rice option. Check the quinoa for unopened seeds. If it is not fully cooked, add one to two tablespoons more water if the quinoa is dry, and continue cooking until it automatically switches off.
Instant Pot: If the inner liner for your Instant Pot is stainless steel, spray with oil or add a drizzle of oil to the water. Add the rinsed 1 cup quinoa, 1 ½ cups water, and salt to the inner pot.
Lock the lid and set the steam valve to the sealing position. Select manual and cook for 1 minute on high pressure. Allow the pressure to release naturally for 10 minutes. Then release any remaining pressure and fluff with a fork.
This Quinoa Tabbouleh recipe on my site is gluten-free, easy, and very flavorful.
🫕 Microwave Method
Use a 1200W microwave for best results. Transfer the rinsed 1 cup quinoa, 2 cups water, and ¼ teaspoon salt to a microwave-safe container. Add a drizzle of oil, if using. Stir to submerge the quinoa in water.
Fully cover with a plate, or use a microwave cover. (If using the Anyday microwave dish, make sure the blue knob is lifted.)
Cook for 6 minutes on high. Stir well, and cook for 4 minutes more. If the quinoa is still not fully cooked, cook in one-minute intervals until cooked through. Set aside covered for 5 minutes for the quinoa to absorb any excess water. Fluff with a fork.
🍋 How to Season Quinoa
Make a quick vinaigrette to flavor your quinoa for an easy protein-rich side dish.
Try my easy Lemon Quinoa recipe: Whisk ¼ cup fresh lemon juice, 2 tablespoons chopped fresh herbs (mint, basil, or parsley), 2 to 3 teaspoons maple syrup, and salt to taste.
Gradually whisk in about ¾ cup extra-virgin olive oil. Pour the desired amount of dressing over the cooked quinoa and mix well.
These healthy Quinoa Black Bean Burgers on my site are a fan favorite!
💡 Expert Tips
- Rinsing quinoa: Most packaged quinoa is typically prewashed to remove excess saponins, but it is still worthwhile giving the quinoa an additional rinse.
- Toast the quinoa before cooking to bring out its nutty flavor. Add the rinsed quinoa to the saucepan and cook it over medium-high heat for 3 to 4 minutes, stirring constantly, until golden brown. Reduce the heat to a simmer, add the water or broth, and cover to cook.
- For stovetop: Give the quinoa a quick stir halfway through cooking, but make sure to replace the lid quickly and continue cooking.
- For more flavor: Use an equal quantity of vegetable broth instead of water for even more flavor. Or add broth powder to the water. Skip the salt if using broth. You can also add a dry bay leaf to the water or broth.
- Oil: If the inner liner for your Instant Pot or rice cooker is stainless steel (and not nonstick), spray with oil or add oil to the water. If using a ceramic nonstick liner, you can skip the oil.
- Storage: Refrigerate any remaining quinoa or lemon herb quinoa salad in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.
🙋🏽♀️ Recipe FAQs
Use a quinoa-to-water ratio of 1:1-¾. In other words, for every 1 cup of dry quinoa, use 1 ¾ cups of water or liquid. This makes 3 cups of cooked quinoa. While most package instructions say to use 2 cups water, this almost always results in mushy quinoa.
Quinoa seeds grow with a natural coating called saponin that protects them from fungus and pests. Saponin has a bitter flavor that will become quite apparent in cooked quinoa if it is not removed. Fortunately, most commercially sold quinoa has already undergone a process to remove this coating. However, I always rinse mine beforehand to be sure.
Cooked quinoa will be slightly translucent in the center and have tiny spirals that look like little tails around each grain. If you see unopened seeds, then the quinoa is still not fully cooked.
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📖 Recipe
How to Cook Quinoa Recipe
Ingredients
- 1 cup dry quinoa white, red, or tricolor quinoa
- ¼ teaspoon salt or to taste
Instructions
- Rinse: Transfer the quinoa to a fine mesh sieve and rinse under running water for at least 30 seconds or until the water runs clear. Drain.
- Stovetop method: Combine rinsed quinoa, 1 ¾ cups water, and salt in a medium saucepan. Bring the liquid to a gentle boil over medium-high heat. Lower the heat to a simmer and cover the saucepan with a tight-fitting lid. Cook covered for 7 minutes. Remove the lid briefly and stir the quinoa. Cover and cook for 7 minutes more. Remove from the heat and set aside for 5 minutes. Remove the lid and fluff with a fork.
- Rice cooker:Transfer the rinsed quinoa, 1 cup plus 2 tablespoons water, and salt to the rice cooker. Add a drizzle of oil*, if using. Cook using the white rice option. Check the quinoa for any unopened seeds. If it is not fully cooked, add one to two tablespoons more water if the quinoa is dry, and cook until it automatically turns off.
- Instant Pot:Add the quinoa, 1 ½ cup water, and a drizzle of oil* to the inner pot of an Instant Pot. Lock the lid and set the steam valve to the sealing position. Select manual and cook for 1 minute on high pressure. Allow the pressure to release naturally for 10 minutes. Then release any remaining pressure. Fluff the quinoa with a fork.
- Microwave:Transfer the rinsed quinoa, 2 cups water, and ¼ teaspoon salt to a microwave-safe container with a lid. Add a drizzle of oil, if using. Stir to make sure the quinoa is fully submerged. Cover with a plate that is large enough to fully cover the bowl or use a microwave cover. Cook for 6 minutes on high. Stir, and cook for 4 minutes more. Check the quinoa for any unopened seeds. If it is not fully cooked, cook in one-minute intervals until cooked through. Set aside covered for 5 minutes. Fluff with a fork.
Notes
- For more flavor: Toast the quinoa before cooking to bring out its nutty flavor. Use vegetable broth instead of water, or add broth powder to the water, and add a bay leaf. Skip the salt if using broth.
- Oil: If the inner liner for your Instant Pot or rice cooker is stainless steel (and not nonstick), spray with oil or add oil to the water. If using a ceramic nonstick liner, you can skip the oil.
- Storage: Refrigerate any remaining quinoa in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
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