How To Cook Quinoa
A quick guide on how to cook this fluffy grain.
Servings 2
Calories 344kcal
Equipment
Ingredients
Stovetop Version
- 1 cup (170g) quinoa
- 1 ¾ cups (420ml) water or stock
- 1 teaspoon olive oil optional
- salt optional and to taste
Instructions
- Pour the quinoa into a fine mesh sieve.
- Rinse under a running tap and thoroughly wash the quinoa (rubbing through it with your fingers) for 3 minutes to remove any bitter outer coating.
- Let the quinoa drain for a few minutes to remove excess liquid.
- Place the quinoa into a pot, add in water, oil, and salt and bring to the boil.
- Reduce to a simmer, cover, and let cook for 15 minutes - you will see tiny spirals (aka the germ) coming out of the seeds.
- Remove the quinoa from the heat, open the lid and fluff the grains. Then cover again and let stand for about 10 minutes.
- The cooked quinoa should have a slight bite to it.
Instant Pot Version
- See How to Cook In The Instant Pot.
Cook It In The Rice Cooker
- Oil the rice cooker insert, add the quinoa, water, oil and salt.
- Cover the rice cooker and press cook and let it cook until done.
Video
Notes
- If you have time, let the rinsed quinoa drain between 15-30 minutes to get rid of the excess moisture.
- Toasting the quinoa before cooking adds an extra depth of nutty flavor.
- Do not reheat cooked quinoa more than once.
- Store the cooled cooked quinoa in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- If you omit the oil or replace it with a calorie-controlled cooking spray, there are 2 WW Blue Plan SmartPoints in a serving of this.
Nutrition
Serving: 2servings | Calories: 344kcal | Carbohydrates: 57g | Protein: 12g | Fat: 7g | Sodium: 964mg | Potassium: 478mg | Fiber: 5g | Sugar: 2g | Vitamin A: 510IU | Calcium: 40mg | Iron: 3.9mg