Home » Cooking Tips » The Best Recipes For Cooking Quinoa

The Best Recipes For Cooking Quinoa

If you’re looking for the best recipe for cooking quinoa, you need to know what it is, what it tastes like, and how long it needs to cook. While the most straightforward recipes use water, the most flavorful ones use broth. If you’re new to cooking quinoa, it’s best to start with the white variety. Red and black varieties are also edible but can be bitter. Using the lightest colored quinoa is also best because they are more digestible.

Quinoa is a nutritional powerhouse with many benefits and is fantastic food. It is protein-rich, delicious, and versatile. While it is not technically a grain, it resembles a grain in spirit. So how do you cook quinoa? Here are some tips to follow: Make sure that you have all the ingredients on hand. To make cooking more accessible, you can also print out a printable recipe card.

What’s The Method Of Making Quinoa?

Bingo! Here’s how to make wonderfully fluffy quinoa: As is customary, use twice as much water as quinoa and simmer uncovered until the quinoa has absorbed all of the liquid. Depending on the quantity, the cooking time will vary. Remove the pot from the heat once all of the water has been absorbed, cover it, and let the quinoa steam for 5 minutes.

What Can You Do To Improve The Flavour Of Quinoa?

Cumin, dried bay leaf, turmeric, salt, and black pepper are some of my favorite quinoa flavors. I also like to add fresh garlic and herbs like parsley, dill, and cilantro. Seasonings of your choosing can be added to the saucepan simultaneously as the liquid and cooked as indicated.

Top Five Quinoa Recipe For Cooking

  • Favorite Quinoa Salad
  • Broccoli, Cheddar & Quinoa Gratin
  • Quinoa Vegetable Soup With Kale
  • Cinnamon Toast Breakfast Quinoa
  • Crunchy Thai Peanut & Quinoa Salad

1. Favorite Quinoa Salad

This quinoa salad is also quite simple to make, mainly if you use leftover quinoa (see recipe note). The recipe calls for my preferred quinoa cooking method, consistently producing fluffy quinoa. This salad is ideal for lunch, picnics, road vacations, and aircraft rides. Bring this allergy-friendly salad to your next get-together—vegan/dairy-free; it’s gluten-free and nut-free so that everyone can enjoy it. This dish isn’t “simple,” but it has several qualities that make it a go-to in my kitchen.

2. Broccoli, Cheddar & Quinoa Gratin

This was fantastic! I’d been looking for a one-dish recipe that could also feed a newborn, and this was ideal! I almost didn’t make the breadcrumbs because I was too lazy, but I’m glad I did since they were simple and delicious! I also added a bit of cauliflower because I had some on hand, and it was delicious. I’m planning on making this again and bringing it to Easter! It’s a fantastic healthier take on a classic.

3. Quinoa Vegetable Soup With Kale

This light but hearty homemade vegetable soup with quinoa makes a fantastic lunch. It tastes much better the second day, as do most soups. Bonus? It also freezes wonderfully. I like to keep a freezer full of hearty soups in my freezer and thaw one anytime I need a quick but nutritious supper.

This soup is vegan unless you add Parmesan cheese to the top, which I think is a good idea. While the ingredient list is a tad large, it mainly consists of nutrient-dense cupboard staples.

4. Cinnamon Toast Breakfast Quinoa

Cookie’s day has finally arrived. I was delighted to call it a day after she helped mop up the spilled milk. I’m thrilled to be able to share this recipe with you today. I mean, if that dish title doesn’t pique your interest, I’m not sure what will. Toast with cinnamon! Cinnamon toast is the flavor of this breakfast quinoa.

I’ve never been a huge fan of quinoa for breakfast, but this recipe has completely changed my mind. It’s crave-worthy because it’s made with freshly roasted nuts (you’ll toast them in the pot before adding the rest), coconut oil, cinnamon, and a few dashes of salt.

5. Crunchy Thai Peanut & Quinoa Salad

Today, I’m presenting a fantastic meal from Frugal Vegan that calls for cabbage, carrots, green onion, snow or snap peas, and cilantro—all of which are fresh, inexpensive, and high in nutrients and fiber. Toss everything in an enticing homemade peanut sauce to make a crisp, bright Thai-inspired salad. Enjoy a light summer meal, and save the leftovers for lunch the next day.

Instead of quinoa, the book’s recipe asks for millet. I went to the supermarket for the rest of the items, figuring I already had millet in my cupboard, and I didn’t have any, so I substituted quinoa. Millet is less expensive than quinoa, but quinoa has more protein, so choose wisely. In either case, it’ll be fantastic. Enjoy.

Is Quinoa A Healthier Alternative Than Rice?

When cooking quinoa, you should keep in mind that it has a slightly bitter flavor when not rinsed or toasted. This is because quinoa contains saponins, a naturally occurring chemical in the grain that helps ward off insects. Rinsing or toasting quinoa will remove these compounds, which will make the resulting food more flavorful and tasty. Besides, cooking a grain in water will make it more fluffy and digestible.

Do You Stir The Quinoa As It Cooks?

Bring the cooking liquid to a boil, toss in the grain, then reduce to low heat, cover, and slowly simmer until all of the liquid has been absorbed. When it’s done, it’ll look like it’s popped open, displaying the kernel’s germ.

How Do You Avoid Quinoa Tasting Like Dirt?

Rinse quinoa in a fine-mesh strainer for at least a minute to remove the dirt flavor, pushing the quinoa around with your fingertips until the water runs clear. Once you’ve completed this, you should be good to go.

Conclusion

Once you’ve prepared your quinoa, you can begin to cook it in the rice cooker. Then, place the pot over medium heat and add the liquid. Continue constantly stirring for four minutes until the quinoa is golden. Be sure not to let it burn. Once it is done, you can flavor it by adding a teaspoon of oil. This method is the most efficient option for cooking quinoa. Prepare quinoa by rinsing it with cold water.