Perfectly Cooked Quinoa

  • Author: The Kitchen Whisperer

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  • 1 cup quinoa, rinsed well and drained *See Note 1
  • 2 cups stock (any flavor really) *See Note 2
  • 1 Tbl butter (optional but it helps with the toasting)


  1. Put the quinoa and butter in a pan and saute over medium for about 5-7 minutes or until the quinoa smells nutty. They will also get slightly browned (don’t burn them!). Also, stir gently while they are cooking.
  2. Pour the stock and bring just to a boil.
  3. Once it boils, reduce the heat to low, cover and cook for
  4. ~15 minutes or until the liquid is all dissolved.
  5. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
  6. After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)


Note 1: Why rinse quinoa? Rinsing removes quinoa’s natural coating, called saponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn’t hurt to give the seeds an additional rinse at home. Some cookbooks suggest soaking the quinoa but, in our experience, this is unnecessary.
Note 2: You can use plain water if you’re going with a non-savory dish. When making sweetened ones I tend to use milk and water. Using stock helps enhance the flavor of the quinoa

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