Learn How to Make the Base Recipe
This is one of the base recipes featured in Part 2 of our Whole Life Meal Plan. Quinoa is a popular, nutritious, and delicious whole grain that can be used in a variety of ways. Cooking quinoa is more about the technique than the recipe, so be sure to read the article rather than just jumping to the recipe so that you can make tasty, fluffy quinoa every time!
Must Know Cooking Skills
Culinary Tips for Perfect Quinoa
Did you know that quinoa cooks in the same amount of time as white rice?? It’s true – just ~15 minutes! Swap your white rice with quinoa for an increase in fiber, phytonutrients, and plant-based protein (more on this in the nutrition section).
Rinse the quinoa in a fine mesh strainer to help remove the bitter outer coating.
For extra flavor, dry toast quinoa in the pan (2-3 minutes) before adding the liquid.
Use a 1:1.5 ratio of quinoa to water or broth for the best fluffy texture. Many recipes suggest 1:2, but we find our ratio produces better results.
Add more flavor by using low-sodium vegetable or chicken broth or stock instead of water. Check the sodium content of the broth or stock before adding salt. If higher than 140 mg, consider eliminating or adding just a tiny pinch.
Cook the quinoa until the water is just absorbed and a white ring pops out around the grain. If liquid remains after 15 minutes, just re-cover the pan and continue to cook for a few minutes.
Once done, keep the lid on and allow the quinoa to rest for 10 minutes, then fluff with a fork.
Let the quinoa cool slightly before adding delicate herbs to avoid wilting them.
Ingredient Substitutions
- Quinoa: use any color – white, red, black, or multi-colored.
- Water or Broth: if using water, skip the tap and use purified from your refrigerator. Use vegetable or chicken broth or stock, homemade or store-bought. If using store bought, select low-sodium or no-added-salt varieties.
Base Recipe Variations
Remember that this is a base recipe, so the goal is for you to customize it to your taste! Keep it simple or spice it up!
Use these additional ingredients for even more flavorful quinoa.
- Extra Virgin Olive Oil: use to heat minced garlic or drizzle on top of the quinoa after cooking.
- Garlic: fresh minced tastes the best heated in extra virgin olive oil, but granulated garlic can also be used.
- Fresh Herbs: add hearty or dried herbs, such as rosemary, oregano, or thyme at the beginning of cooking. Add delicate herbs such as parsley, basil, dill, or cilantro after cooking.
- Spices: use a combination of chili powder, paprika, cumin, turmeric, or your favorite spice blend.
- Lemon or Lime Juice: fresh tastes best, but the bottled kind can work in a pinch! For an extra pop of flavor, add some lemon or lime zest.
- Nuts and/or Seeds: Toasted nuts or seeds add a fun crunch and texture!
Equipment Recommendations
For guaranteed recipe success, use the following pieces of equipment:
Why is quinoa good for you?
Quinoa is technically a pseudo cereal grain, but because it is nutritionally comparable to whole grains, we group it alongside brown rice, farro, millet, etc. Quinoa is a unique plant food because it is a complete protein, which means it contains all 9 of the essential amino acids we need to get from food. Quinoa also has a higher protein-to-carbohydrate ratio compared to other grains.
Whole grains such as quinoa are good sources of fiber, phytonutrients, vitamins, and minerals. Fiber is important for digestion, satiety, stable blood sugar, good cholesterol, and healthy gut bacteria. Phytonutrients work as antioxidants to help fight off diseases and keep us well.
Serving Suggestions
Serve quinoa instead of brown rice (or white rice!) at almost any meal. Fluffy quinoa goes great with our easy coconut curry, vegetable stir-fry, or as part of our best quinoa salad recipes.
How long is cooked quinoa good for?
Cool quinoa completely, then store in an airtight container in the refrigerator. It will stay good in the refrigerator for up to one week. To reheat, transfer to a microwave-safe dish and heat through in the microwave. Leftover quinoa is also great cold.
You can also freeze cooked quinoa. Cool completely, then store in a freezer-safe container in bulk or single servings.
Looking for more quinoa recipes?
Try out these delicious and nutritious recipes!
One Pan Mexican Quinoa Skillet
Quinoa Cookies with Chocolate Chips
Fluffy Quinoa Base Recipe
Ingredients
Base Recipe
- 1 cup quinoa, rinsed and drained
- 1 ½ cups water or low-sodium broth or stock (broth or stock recommended)
- Kosher salt to taste
Additions to YOUR taste
- Up to 1/2 cup chopped fresh herbs, loosely packed
- Up to 1/2 cup toasted nuts or seeds
- Up to 2 Tablespoons lemon or lime juice
- lemon or lime zest
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- Up to 1 teaspoon spice(s)
Instructions
- If using fresh garlic, heat 1 Tablespoon extra virgin olive oil in a medium saucepan (2-3 quarts) over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the rinsed quinoa to the saucepan and toast for about 2-3 minutes, stirring frequently until fragrant.
- Add water or broth, a pinch of salt, and optional hearty herbs and/or spices. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until the liquid is absorbed and the quinoa is tender. Look for a ring to pop out! Remove from heat and let rest, covered, for 10 minutes.
- Uncover and fluff quinoa with a fork. Flavor with fresh herbs, citrus juice and/or zest, extra virgin olive oil, toasted nuts, and/or salt and pepper to taste. Enjoy!
This Post Has 2 Comments
I love having quinoa prepared in the fridge for meals throughout the week. Thank you for creating this simple recipe & article!
That’s a great idea! Perfect as a side or to toss into a salad 🙂