How to Make Perfect Fluffy Quinoa
We are saying no to mushy quinoa! I have to admit, I’ve made a lot of the common mistakes when making quinoa that resulted in a mushy mess. I had no idea how to season it properly and my water to quinoa ratio always seemed a bit off. I would wonder… why is my quinoa still soggy and watery? How do other people actually make it fluffy? Learn from my mistakes I’ve made over the past 8 years so you can make the perfect fluffy quinoa, every time.

When I first heard of quinoa 10+ years ago, I had no idea what the heck this stuff was. And how do you pronounce it? (Btw if you’re wondering – it’s KEEN-wah – it took me a few tries and I still spell it wrong sometimes).
My first trials of making quinoa (for at least a year) always resulted in the following:
- The quinoa was often mushy, wet and heavy.
- I didn’t love the flavor – it was slightly bitter.
- I didn’t know how to use it. Is it just a replacement for rice? What else can I do with this stuff?
Fast forward to now- I’ve fallen in love with quinoa and make it almost weekly! Over the past 8 years, I learned how to make make it light, fluffy, and flavorful. There are so many fun ways to use quinoa – breakfast, lunch, dinner, snacks, and even dessert!
What is Quinoa?
So is this a grain or what? Quinoa is actually a nutrient-dense seed (so technically not a grain). It’s known for its high protein content, including all nine essential amino acids, making it a complete protein (with 8 grams of protein per 1 cup serving). Quinoa is a healthy option with high fiber and antioxidant content. It also has a low glycemic index with helps stablizable blood sugar. Quinoa is naturally gluten-free, quick to cook, and has a light, nutty flavor.
What type of quinoa is the best to eat?
The best type of quinoa to eat depends on your recipe and flavor preference.
White quinoa is the most common and mildest in taste, with a light, fluffy texture (my personal favorite). It’s great for salads, bowls, and sides.
Red quinoa has a slightly nuttier flavor and a firmer texture. This is great for cold salads.
Black quinoa is the boldest in taste and crunchiest in texture, perfect for hearty, robust recipes. This one is not common, but I often find it in the tri-color blend.
Tricolor quinoa is a mix of white, red, and black quinoa. It has a fun combo of flavor and texture. FYI- it takes slightly longer to cook than white quinoa.
Do you have to rinse quinoa before cooking?
Yes! This was one of the mistakes I made for years and was the main reasons my quinoa tasted bitter. Quinoa seeds are coated with saponin which is a natural compound that can make them taste bitter or soapy if you don’t wash it off. I recommend rinsing under cold water in a fine-mesh strainer for about 30 seconds to remove the coating. You’ll notice a milky liquid rinsing off the quinoa. FYI – some packaged quinoa is pre-rinsed, so check the label, but an extra rinse doesn’t hurt!
What ingredients do you need to make quinoa?
It’s very simple – just water and quinoa! Some will add vegetable broth instead of water for more flavor. Other additions include a pinch of salt, 1-2 tbsp of olive oil, and/or some dried herbs.
How to Make Quinoa
What is the ratio of water to quinoa?
To start off, you need to measure out your water: quinoa ratio.
Some recipes (and even packages) call for 2:1 water:quinoa. This is often too much water and your quinoa is slightly mushy.
I personally prefer 1.75:1 water: quinoa. See the below for measurements:
7/8 cup water : 0.5 cup quinoa
1 3/4 cup water: 1 cup quinoa
2 5/8 cup water: 1.5 cups quinoa
3.5 cups water : 2 cups quinoa
Rinse your quinoa
Once you’ve measured out your quinoa, rinse it in a strainer under cold water. A slightly milky colored water will come out from the strainer. Shake off the excess water.
Add quinoa to the pan
Warm a pan over medium/high heat. Add your wet quinoa. Cook it for a few minutes to dry it off and also toast the outside which will help develop the nutty flavor. (Optional- add a dash of olive oil at this time. I love to do this to add some extra flavor).
Add water
Pour in your measured water (or if using broth use that instead).
Let your quinoa mixture come to a boil.
Cover & simmer
Cover the pot and turn down the temp to a low/medium (not too low where there is no bubbling). You want their to be a gentle simmer. Let it cook for about 15 minutes, stirring occasionally.
Your quinoa is done cooking when all the water is absorbed. It should not be mushy. If it is, let it continue to cook for another few minutes.
Remove from heat
Let your quinoa sit with the cover on for about 5 minutes before fluffing with a fork. Letting it sit will allow the quinoa to absorb any excess liquid and obtain the perfect texture.
Serve
Serve your quinoa right away and enjoy!
How to Store Cooked Quinoa
Keep quinoa in an airtight container in the fridge for up to 5 days. For reheating, the microwave works best, but you can also enjoy quinoa cold.
Ideas of How to Use Quinoa
Quinoa Salad: Combine quinoa with fresh veggies, herbs, and a tangy dressing for a refreshing salad like in my quinoa chickpea salad. Or for the colder months, try a warm roasted veggie quinoa salad.
Breakfast Quinoa: Cook quinoa with almond milk, cinnamon, and fruit for a warm, nutritious breakfast or try a savory quinoa breakfast bowl!
Quinoa Bowls: Top quinoa with roasted vegetables, beans, avocado, and a drizzle of tahini or a spicy sauce for a hearty meal. You could also try my delicious Thai peanut tofu quinoa bowl!
Stuffed Vegetables: Use quinoa as a filling for stuffed peppers, tomatoes, or zucchini.
Quinoa Stir-Fry: Sauté quinoa with tofu, mushrooms, and soy sauce for a quick stir-fry.
Quinoa Soup: Add quinoa to soups or stews for extra texture and protein.
Quinoa Burgers: Combine cooked quinoa with beans, oats, and spices to make veggie burgers.
How do I freeze cooked quinoa?
To freeze cooked quinoa, let it cool completely and portion it into freezer-safe bags or airtight containers. Squeeze out any excess air, label with the date, and store in the freezer for up to 2 months. Let it come to defrost before reheating by microwaving or on the stovetop.
Pro Tips
- Making a huge batch of quinoa doesn’t always work out, from my experience. I cook a max of 2 cups quinoa (uncooked) at once. Any more and it’s more likely to get mushy.
- Be careful not to overcook. Once the water is absorbed, remove the quinoa from the heat at let it sit for 5 minutes. If you leave it on too long, the bottom will start to get crunchy (and not in a good way!)
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How to Make Quinoa
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Equipment
Ingredients
- 1 cup white quinoa
- 1 3/4 cup water or vegetable broth
Other possible additions*
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1 tsp herbs of choice
Instructions
- Rinse your quinoa: Once you've measured out your quinoa, rinse it in a strainer under cold water. A slightly milky colored water will come out from the strainer. Shake off the excess water.
- Add quinoa to the pan: Warm a pan over medium/high heat. Add your wet quinoa. Cook it for a few minutes to dry it off and also toast the outside which will help develop the nutty flavor. (Optional- add a dash of olive oil at this time).
- Add water: Pour in your measured water (or if using broth use that instead). Let your quinoa mixture come to a boil.
- Cover & simmer: Cover the pot and turn down the temp to a low/medium (not too low where there is no bubbling). You want their to be a gentle simmer. Let it cook for about 15 minutes, stirring occasionally. Your quinoa is done cooking when all the water is absorbed. It should not be mushy. If it is, let it continue to cook for another few minutes.
- Remove from heat: Let your quinoa sit with the cover on for about 5 minutes before fluffing with a fork. Letting it sit will allow the quinoa to absorb any excess liquid and obtain the perfect texture. Serve your quinoa right away and enjoy!