Quinoa Basics (Including How to Cook)

How much cooked quinoa does 1 cup dry quinoa yield?
1 cup dry quinoa yields about 3 cups cooked quinoa.
How much liquid do I need to cook quinoa?
To cook 1 cup quinoa, you need about 2 cups liquid.
How long does it take to cook quinoa?
1 cup quinoa will cook in about 20 minutes.
How do I make quinoa less bitter?
Nearly, if not all, of the natural bitterness of quinoa's outer coating can be removed by a vigorous rinsing in a mesh strainer.
How do I make better-tasting quinoa?
Quinoa is really excellent when cooked in vegetable or chicken broth. Also, add about 1/4 teaspoon salt to each cup dried quinoa when cooking. Try adding other spices aromatics during cooking as well: A clove of smashed garlic, a sprig of fresh rosemary, a dash of black pepper.
Can I use my rice cooker to make quinoa?
Yes! Just use the 2:1 liquid to quinoa ratio and follow the instructions on your rice cooker.

Quinoa has the most protein of any grain, and the highest fat content. It's a great source of vitamins & minerals, Quinoa is higher in lysine than wheat, and is considered a complete protein.
Because of its high fat content, quinoa should be stored in the fridge or freezer so it doesn't go rancid.

Question: My son has nut allergies and I was wondering if quinoa was safe for him to eat? - Joanne D.
Answer: Of course consult your health care provider before introducing any new food. However, quinoa is generally recommended for those with nut and gluten allergies. It's the seed of a plant that isn't technically a grain, isn't related to nuts, and is gluten free - Savvy Veg
Question: Can cooked quinoa be preserved for future use by freezing? - Carl P
Answer: Yes, cooked quinoa can be frozen. I recommend using it within a month, when freezing in a fridge freezer, 3 months in a deep freeze. Follow the usual recommendations for freezing food: air tight container, fully & tightly packed to exclude air - Savvy Veg
Question: I recently cooked quinoa for the first time and notice it has little white "fibers" in it. I see the same thing on pictures of the food on the web. Is this normal, and if so does anyone know what it is? I also wonder how long to soak the quinoa before cooking. There seems to be a lot of different times suggested - David W.
Answer: Those little white fibers are part of the quinoa seed. When you see them, it means that your quinoa is cooked. Soaking quinoa is good for removing the bitter saponin coating. But most quinoa that you buy in this country has been washed or steamed to remove that coating. So I don't bother soaking quinoa anymore. I just give it a quick rinse. If you want to soak it, 5 minutes in cold water is enough - Savvy Veg
Question: I just returned from Peru where quinoa was discussed. We were told not to put salt in the water when cooking quinoa. I can't remember the reason but it made sense at the time, I think it was about the texture or something. Can you comment on this? - Denise F.
Answer: Adding a bit of salt (1/4 tsp or less) to quinoa doesn't seem to make much difference, maybe a little longer cooking time, but it'll still cook just fine. I have noticed that quinoa cooks up fluffier and softer without salt. It all depends on the texture you want. I prefer a firmer texture for salads, but softer for eating with stews or making quinoa cereal. You can always salt at the end of cooking, or at the table - Savvy Veg.
Use this basic quinoa recipe as a starting point, and substitute quinoa for couscous or rice in almost any meal.

Ingredients
1 cup quinoa (any variety — white or golden, red, or black)
Olive oil (optional)
2 cups liquid, such as broth or water
1/4 teaspoon salt (optional)
Tools
Fine mesh strainer
2-quart saucepan with lid
Spoon
 
Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.
Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.

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.

Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
Add liquid and bring to a boil. Stir in the liquid and the salt (if using) and bring to a rolling boil.
Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
Fluff and eat! 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.)

Additional Notes:
• One cup of dried quinoa yields about 3 cups cooked.
• Some people like to add olive oil, butter, salt, or pepper. Cooked quinoa can also be used as the basis for pilafs, salads, breakfast porridges, and more.

Thekitchn.com and Savvy Vegetarian

I doubt I will use the label "quinoa" on many recipes, as it is interchangeable with rice.  By labeling recipes "rice", it also includes quinoa.