How to Make Quinoa

Love quinoa but not sure how to make it at home? Then you need this easy tutorial on how to make perfect quinoa every single time! 

I am so excited to bring you another post in our All the Healthy Things “Just the Basics” series. These posts are focused on helping you master basics in the kitchen and, hopefully, inspiring you with a few new ideas along the way.

If you are new to cooking, or just need a refresher on the basics, these posts are designed to help you feel more confident in the kitchen. Once you have a handle on a few basic concepts and techniques, you can easily build upon them to create new and exciting recipes dishes without a second thought.

If you have ever wondered how some people just seem to know how to cook without a recipe or can quickly throw together a meal in a moment’s notice, it’s likely because they have a good grasp of the basics. I want that for you! It’s my hope that every just the basics post helps you feel more comfortable so that you can enjoy your time spent in the kitchen even more!

If you haven’t already be sure to check out the other how-to guides in the series.

Here are a few of our most popular posts: 

• How to Make Cream Cheese Frosting
• How to Make Easy Quick Pickled Onions
• How to Bake Sweet Sweet Potatoes
• How to Make Oat Flour
• How to Make Bone Broth

What is Quinoa?

Quinoa, pronounced KEEN-wah, is a flowering plant in the amaranth family. While it is often thought to be a grain, quinoa is actually a seed and not a grain.

Watch How to Make This Recipe

Quinoa is rich in protein, fiber, B vitamins, and nutrients. It is also vegetarian, vegan, and naturally gluten free. iIt has a soft and fluffy texture, that is similar to rice. Quinoa can come in several different varieties, including yellow, red, white, and black.

Quinoa has a nutty, mild flavor which makes it a great option for so many dishes. It cooks up similarly to rice and can be added to soups, stew, burrito bowls, salads, and more. It’s perfect on it’s own as a side dish as well!

The Ingredients You Need for Perfect Quinoa

Quinoa: be sure to rinse the quinoa under cold water until the water runs clear before you begin the process of cooking the quinoa.

Salt: I like to add one teaspoon of salt to the cooking water or broth but you could add more or less. You’ll also be able to season the quinoa after cooking so don’t feel like you have to go super heavy handed here.

Olive Oil: adds a bit of richness and flavor.

Water or Broth: you can use filtered water or, for more flavor, use chicken or vegetable broth.

Kitchen Tools You’ll Need

Pot with a lid

MEASURING CUPS

MEASURING SPOONS

Large fork

How to Make Quinoa

Step One: Add the quinoa, salt, olive oil, and water to a medium pot.

Step Two: Bring the quinoa to a boil, cover the pot with a lid, and reduce the heat to a simmer.

Step Three: Simmer the quinoa for 15 minutes and then remove from the heat.

Step Four: Let the quinoa sit, off the heat, for 10 minutes and then uncover.

Step Five: Fluff with a fork and serve.

How to Store

You can store your quinoa in an air-tight storage container in the fridge for up to one week.

Can You Freeze Quinoa?

Yes! Once the quinoa has cooled, transfer it to a freezer safe storage bag or container and freeze for up to six months.

A Few of My Favorite Quinoa Recipes

• Mediterranean Quinoa Salad – salty feta, crisp veggies, and the most delicious vinaigrette!
• Butternut Squash Quinoa Salad with Creamy Apple Cider Vinegar – this salad combines roasted butternut squash and crunch brussel sprouts with sweet apple.
• Honey Chipotle Chicken Bowls with Spicy Lime Tahini – swap the brown rice for quinoa in this bowl for a delicious hearty lunch.

I hope you use this recipe to make perfect quinoa every time! 

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat