Basic Quinoa


  • 1 cup uncooked quinoa (any variety — white or golden, red, or black) 
  • Olive oil, optional 
  • 2 cups water or broth
  • 1/2 teaspoon salt


Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Drain.  Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute to toast the quinoa.

Stir in 2 cups of water or broth and the salt.  Bring to a rolling boil.  Turn heat down to the lowest setting. Cover and cook for 15 minutes.  Remove the pot from heat and let stand for 5 more minutes, covered. 

Fluff the quinoa gently with a fork, and serve.  If any liquid remains in the bottom of the pan or if the quinoa is still crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.