How to Cook Quinoa on the Stove

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How to Cook Quinoa on the Stove

Learning how to cook Quinoa on the Stove is easier than you think! I make this perfectly fluffy quinoa recipe for my family every week for lunches and dinners in under 30 minutes using quinoa, veg stock, and salt. I use this protein-rich grain for bowls, salads, or as a nutty-flavored side dish. It's so easy with my foolproof method!

Prep Time2

Cook Time25

Total Time27

Course: 30 Minutes or Less, Main Course, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 162kcal

Author: Anjali Shah

Equipment

Instant Pot , optional
Slow Cooker , optional

Ingredients

1 cup dry quinoa , rinsed
1 1/2 cups veggie broth , or water (see note)
1/2 teaspoon sea salt

US Customary - Metric

Instructions

Mix your quinoa, broth/water and salt (and any other seasonings you add) in a pot.
Bring it to a boil. About 5 minutes.
Cover and reduce to a simmer for 15 minutes.
Turn off the heat and let it sit for 5 more minutes.
Fluff with a fork and serve!

Notes

My #1 Secret Tip for making perfect stovetop quinoa is to always rinse it really well before cooking. The first time I made it, I didn’t rinse it at all and the taste was a little bitter, which didn’t go over well with my family. Now I never skip that step because it helps the quinoa taste clean and mild every time. It’s a quick fix that saves the whole batch from turning out wrong.
Keep the lid on while it rests: After the quinoa simmers and I turn off the heat, I leave the lid on for a full 5 minutes. That extra steam time helps finish the cooking and gives the grains a better texture.

Fluff, don’t stir: Instead of stirring, I gently fluff the quinoa with a fork. This keeps it light and separate, not sticky or clumpy.

Use broth for flavor: I usually cook it in veggie broth instead of water, especially if I’m using it in savory dishes. It gives the quinoa a deeper flavor that makes it more exciting to eat on its own.

Double the batch for meal prep: Since quinoa stores so well, I often double the recipe and save the extra for lunches during the week. It’s great to have ready for grain bowls, salads, or a quick side.

Nutrition