Go Back
+ servings
How to Cook Quinoa
Print Recipe
5 from 1 vote

Cooked Quinoa Recipe

Woo, here we are, shouting out to people who don’t know how to cook quinoa just yet.
Case in point: For those who are not so proficient within the kitchen space, a random quinoa spin-off can alwaysl bridge the gaps for you. Casseroles, desserts, or even quinoa smoothies are in for amazement.
Give yourself some space and conquer your stretch of imagination folks!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: fusion
Keyword: how to cook quinoa, quinoa, quinoa recipes
Servings: 3 servings
Calories: 229kcal
Author: Luna Regina


  • 1 cup quinoa
  • 2 cup water
  • 1/2 tbsp olive oil


  • Rinse the quinoa in water in 5-15 minutes until the water is no longer opaque. Let drain.
  • Bring the quinoa to fry in high heat in 2-3 minutes, then add in 1/2 tablespoon of olive oil and let sit in 2 more minutes. You can have some extra condiments such as turmeric powder for eye-catching color and appetizing fragrant.
  • Bring the fried quinoa and water to a boil in a saucepan and start cooking in high heat. 3 minutes after that, start stirring and adding in pepper and salt at the same time.
  • When it reaches the boiling point, get a lid to cover and reduce the heat to medium level. Let the quinoa steam for another 15 minutes.
  • Open the lid and stir it all over one last time. Shut down your stove and remove the saucepan from heat.
  • Put on the lid again and let sit for the last 5 minutes before bring to serve.
  • Serve your quinoa versatilely. Sprinkle some pepper flakes, sliced olives or fresh chopped herbs will also help brighten the whole thing up. If you still find it a bit flat in taste, then some additional drops of soy sauce going in can always stimulate your appetite big time.


To prevent either crunchy or mushy quinoa, here are some notices for you to get to your best gumption:
  • Quinoa may cause bitterness sometimes if not rinsed carefully. This is because of the saponins that occur naturally outside of them.
  • Quinoa is just plain fluffy after cooked, and the amount of cooked quinoa is approximately as 3 times of it as raw. So I don’t think there’s any case when you should double the mentioned amount in my recipe in a single saucepan. It’ll take you forever to cook it through properly.
  • Apparently, a smaller amount of quinoa means shorter cooking time. But don’t get nervous just yet, it’s easy to estimate. You just have to rely on the boiling time, plus check the quinoa’s fluffiness to decide on the heat reducing/removing point.
  • Always remember to stir your quinoa up frequently throughout the cooking period. The ideal frequency is one proper stir every 5-10 minutes. This saves the final result from dryness, plus the pan’s bottom wouldn’t have to face being burnt.
  • Besides, timing is (almost) everything. You take it out too soon, you’ll only get a soaked, undercooked quinoa. It’s called overdone the other way round. I bet you wouldn’t want to maul for either of that.


Serving: 1serving | Calories: 229kcal | Carbohydrates: 36g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 319mg | Fiber: 4g | Calcium: 32mg | Iron: 3mg