FAQ
Do I really have to rinse quinoa?
Strongly recommended. Quinoa’s outer coating (saponins) can taste bitter or a little soapy. Many brands are labeled pre-rinsed, and you can skip it, but I still rinse because it is fast and I am dramatic. Rinse until the water runs clearer, usually about 20 to 60 seconds, then drain well.
What is the best water-to-quinoa ratio for fluffy quinoa?
My go-to is 1 cup quinoa to 1 3/4 cups liquid for fluffy, separate grains. Quinoa can be a little brand-and-pot specific though. If yours is consistently crunchy, bump the liquid up next time (start with an extra 2 to 4 tablespoons). If it is consistently soft, try 1 1/2 cups liquid.
How do I know when quinoa is done?
You want no visible liquid in the pot and you will see the little white “tail” (the germ) spiral out from the grain. Then let it sit off heat, covered, to steam and finish.
Can I cook quinoa in broth?
Absolutely, and you should if you want quinoa that tastes like it deserves to be in your bowl. Use vegetable, chicken, or beef broth. If your broth is salty, go easy on added salt.
Why is my quinoa mushy?
Usually one of these: too much liquid, simmering too hard, stirring while it cooks, or skipping the steam rest. Keep it at a gentle, bare simmer and let it sit covered off heat before fluffing.
Why is my quinoa still crunchy?
Your heat may have been too high, evaporating liquid before the grains cooked, your lid is not tight enough, or you just needed a touch more time. Add 2 to 3 tablespoons water, cover, and steam on low for 2 to 4 minutes.
Do red and tri-color quinoa take longer?
Often, yes. White quinoa tends to cook fastest. Red and tri-color can need an extra 2 to 5 minutes depending on brand and age.
Can I double the recipe?
Yes. You can scale 2x or 3x using the same ratio. Timing is usually similar, though larger batches can need an extra minute or two of simmering plus the same steam rest. Use a pot with a tight lid so you do not lose liquid to evaporation.
