How to Cook Quinoa Recipe
How to Cook Quinoa (Stovetop, Rice Cooker, Instant Pot, Microwave) so it's perfectly fluffy every time. Try my foolproof method for the best quinoa.
Servings: 4 people
Calories: 156kcal
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
Calories: 156kcal | Carbohydrates: 27g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 239mg | Fiber: 3g | Vitamin A: 6IU | Calcium: 20mg | Iron: 2mg
