How to Make Fluffy Quinoa (and Quinoa Tabbouleh)

The Craft Beer Bites CookbookJackie Dodd’s beer-infused recipes earned her a spot as a finalist for Saveur Magazines Best Original Recipes, 2014 as well as crowned winner for Best Beer Coverage in 2015 (yes, craft beer is unprocessed). The Beeroness was also a finalist for Better Homes and Gardens Best Food Blogs, 2015. She has been seen on The Today Show, Lifetime Network, CBS News, as well as interviewed in print publications such as Imbibe, Bite and The San Francisco Chronicle. She also writes for Parade Magazine, Draft Magazine and Whisk Magazine. Jackie is the author of The Craft Beer Cookbook and The Craft Beer Bites Cookbook, and you can connect with her on TwitterFacebook, and Pinterest.

How to Make Fluffy Quinoa

Quinoa (pronounced Keen-Wa) is a spectacularly impressive grain. For such a tiny little guy, he’s packed with nutrients, and it’s even been said that you can survive on nothing but quinoa, although I wouldn’t recommend trying it. Quinoa is not only a complete protein, it is also packed with iron, copper, zinc, magnesium, folate, lysine, and other essential amino acids. Along with a dose of fiber and zero saturated fat, quinoa is an incredible addition to any diet.

So, now that you are completely on board with a heaping spoonful of quinoa, how can you cook it without making a bowl of mush? I’m so glad you asked.

There are a few basic steps to make fluffy quinoa that, in most cases, are inexplicably left off the package directions.

For this lesson in quinoa cookery, I am making 2 cups. Quite a large amount, but in the interest of saving time throughout the week, I like to make a large batch on Sundays and have it ready to go for the next 3-5 days.

First, don’t forget to rinse your quinoa. Think of this like remembering to wash your hands before eating, you really have no idea what could be on those little grains.

Put 2 cups of quinoa in a bowl that will hold at least 6 cups.

2 Cups of Quinoa

Cover the quinoa with cold water, rinsing it thoroughly.

Rinsing Quinoa

Then drain through a fine mesh strainer.

Draining Quinoa
Allow to drain and dry for 20 minutes to remove all the water. Skipping this step will lead to mushy grains.

Drying Quinoa

Once your quinoa has dried, toast in a dry pan until you can smell the nutty flavor that has now been brought out in your quinoa, about 5 minutes. This also removes any additional water that may have been left behind by the rinse.

Toasting Quinoa

Remove the quinoa from the pan, set aside.

Cooking quinoa with the same liquid to grain ratio as rice (1 cup grain, 2 cups water) is the biggest culprit in the battle for fluffy quinoa. It’s just too much water, and will leave you with mush. Cook instead with a 1 part grain to 1.5 parts liquid ratio. For the purposes of this post, that would be 2 cups quinoa to 3 cups liquid.

As for the liquid, you can use broth, vegetable juice, water, or any combination of those to achieve to taste you want. I use at least half broth most often, but for the sake of simplicity, I used water for this post.

Bring 3 cups of water/broth to a rapid boil in sauce pan.

Then add your toasted quinoa and cover the lid with a slight vent, allowing the steam to escape.

Reduce your heat to medium-low, and maintain a strong simmer.

Cook for 16 minutes or until all of the water is gone. Remove from heat and remove the lid.


Allow to cool and rest for ten minutes and then fluff with a fork.

Cooked Quinoa

So what can you do with that nice fluffy quinoa you just made? You can make yourself a nice bowl of quinoa tabbouleh!

How to make fluffy quinoa
4.79 from 19 votes
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Quinoa Tabbouleh

After learning how to make best fluffy quinoa, this is the perfectly delicious meal you should make first!

Course Side Dish
Cuisine Arabic
Prep Time 5 minutes
Total Time 5 minutes
Yield 2 servings
Calories 411 kcal
Author Jackie Dodd

Ingredients

  • 1 cup fluffy cooked Quinoa
  • 1/2 cup peeled Cucumbers chopped
  • 1/2 cup chopped Tomato
  • 1/4 cup chopped Red Onion
  • 1/4 cup Lemon Juice
  • 3 Tbs. chopped Chives
  • 1 cup chopped Parsley
  • 1/4 tsp. Salt
  • 1/2 tsp. Pepper
  • 1 Tbs. Olive Oil

Instructions

  1. Put all ingredients in a bowl and stir to combine. Enjoy.

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61 Comments on "How to Make Fluffy Quinoa (and Quinoa Tabbouleh)"

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Patricia
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This is the most comprehensive set of directions for quinoa…thank you!

Bonnie
Guest

Wow, this was really helpful. I was missing some of these steps for prepping and cooking quinoa. I know what to do now. Thank you!

Rachel Winder
Guest

Sweet. I’ve got a small mason jar of quinoa that was given to me that I’ve been wanting to make. Not much of a fan of tabbouleh, but thanks for sharing a recipe. Any others that anyone will share would be greatly appreciated!

Rebecca ~ Sweet Baby Yams
Guest

I’ve been trying to find the best way to cook quinoa and this post explains more than what I have found online. Thanks for posting this.

Nina
Guest

I learned from Cooks Illustrated to put a clean dishtowel over the pot and then put the lid back on top of the dishtowel after the quinoa is finished cooking and the heat is turned off. Let it sit this way for about 10 minutes. It’s another way to avoid mushy grains.

Tracey
Guest

Amazing! At last I have found a way to cook Quinoa successfully and not be eating a plate full of mush! Thank you it worked perfectly!

Terry B
Guest

First time I have a Perfectly cooked Quinoa. It makes the salad presentation so much nicer – no soggy sticky salads ever again.

The toasting also adds another dimension of flavor. Thanks for the tips.

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