How to Make Fluffy Quinoa (and Quinoa Tabbouleh)

The Craft Beer Cookbook by Jacquelyn DoddJackie Dodd is a Seattle-based recipe developer, food photographer, and food writer. She runs two food web sites: Domestic Fits, which combines original recipes with “how-to” cooking and baking tips, and The Beeroness, which focuses on cooking and baking with craft beer (yes, craft beer is unprocessed). Her first book, The Craft Beer Cookbook, contains 100 imaginative recipes for cooking with beer. 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 QuinoaCover 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 QuinoaRemove 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!

Quinoa Tabbouleh
Author: 
 
Ingredients
  • 1 cup fluffy, cooked Quinoa
  • ½ cup peeled Cucumbers, chopped
  • ½ cup chopped Tomato
  • ¼ cup chopped Red Onion
  • ¼ cup Lemon Juice
  • 3 Tbs. chopped Chives
  • 1 cup chopped Parsley
  • ¼ tsp. Salt
  • ½ tsp. Pepper
  • 1 Tbs. Olive Oil
Instructions
  1. Put all ingredients in a bowl and stir to combine. Enjoy.

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

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Patricia
Guest
October 6, 2011 9:00 am

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

Diana R. Smith
Guest
Diana R. Smith
October 6, 2011 10:36 am

Bought some bulk quiona and no good instructions how to prepare so thanks for posting this. Read somewhere it had to be “washed” and really didn’t know what they meant. We love tabbouleh,tooso definitely will try it this way.

Bonnie
Guest
Bonnie
October 6, 2011 10:38 am

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
Rachel Winder
October 6, 2011 1:50 pm

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
October 7, 2011 11:23 pm

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.

Mark Parsons
Guest
Mark Parsons
October 8, 2011 4:26 am

I love the red quinoa from Trader Joe’s. Consider trying it in the same context as cous cous…use some toasted almonds, diced apricots, some thinly sliced scallions and sweet spices with just a touch of olive oil!

Nina
Guest
Nina
October 8, 2011 7:48 am

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.

science guy
Guest
science guy
October 14, 2011 1:19 pm

I believe that, in keeping with the 1.5 part grain to 2 part liquid ration, 2 cups of quinoa would call for 2 2/3 cups of liquid, not 3 cups.

Math teacher
Guest
Math teacher
February 9, 2012 7:04 am

I’m glad I read down the list of comments. I’m not the only one obssessing as I teach classes of 7th and 8th graders about proportions!

Emma P
Guest
October 18, 2011 4:37 pm

Did anyone else find this quite salty? I’m not sure if I am doing something wrong, but I added a tsp of salt and was glad that I had made extra quinoa so that I could add it to reduce the saltiness. When you say 1 cup fluffy quinoa, is that one cup after it is cooked, or before it is cooked?

Andrew
Admin
October 19, 2011 4:18 pm

I just fixed the recipe. 1/4 tsp. salt sounds much more appropriate! Thanks to both of you. 🙂

LEE
Guest
LEE
January 17, 2012 4:39 pm

I AM TRYING TO FIND OUT A RECIPE FOR QUINOA

francerants
Guest
February 3, 2012 9:41 am

I am SO glad I stumbled across this recipe and cooking method.

Thank you for sharing!!

judith
Guest
judith
April 19, 2012 4:20 am

hi – am a total newbie on this… once you have lowered the fire and leave the lid adjusted do you stir from time to time or not touch it during the cooking time??
thanks

Andrew
Admin
April 21, 2012 12:38 pm

Hi Judith. It’s like making rice — don’t stir.

judith
Guest
judith
April 22, 2012 1:01 am

Thanks Andrew!

rolando
Guest
rolando
May 14, 2012 7:40 pm

I tried making 1/4 cup of quinoa. Which would be about 1/3 cup of water. My pot was hot already and when I put the water in the pot most of the water evaporated..

I added a bit more water and let it cook for 16 minutes.

I forgot to let it sit for 10 minutes and also forgot to fluff it. >.<

This was my first and failed attempt. Hoping for a better result, but will probably make the 2 cup batch that you suggested.

Either way thank you for the instructions!

Jenny
Guest
Jenny
June 4, 2012 12:26 pm

The recipe says equal parts of grain and water is way too much water, yet you recomend 2 cups grain to 3 cups of water, which is more than equal parts. Is the recipe backwards, and should be 3 cups grain to 2 cups water?

Andrew
Admin
June 5, 2012 10:55 am

The correct ratio is 1 part Quinoa to 1.5 parts Water, so 2 cups quinoa to 3 cups water is correct.

Sorry for the confusion — I’ll go fix the post right now!

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